These Baby Back Ribs aren’t traditional, they are seasoned just with salt and cooked all the way through the until tender, chilled, and then brought back to temperature with a caramelised Lemongrass & Coconut sauce
Serves: 1 Rack per person
Time: 2 Hours 45 minutes in total
BBQ Used: Monolith Le Chef Ceramic and Grill
2 Baby Back Racks
60g Unsalted Butter – divided into 6
1 Banana Shallot – diced
2 Garlic Cloves – sliced
2 Chillies – diced
3 TBSP of Lemongrass Puree or 2 fresh Stalks
1 TBSP Thai Sriracha
1 Can of Coconut Milk
1. Season the Ribs on both sides with Salt.
Note: You can remove the membrane on the back of the Ribs but I don’t bother with Baby Backs.
2. Bring the smoker temperature up to 135C.
3. Add a couple of wood chunks to the coals and smoke the ribs for 2 hours.
4. Remove and wrap each rack in tin foil with 3 pieces of butter.
5. Place back on the smoker for 30 minutes.
6. Remove the racks and vent.
Note: Venting is opening the tin foil to allow the steam to escape and stop the cooking.
7. Let cool completely and store in fridge until needed.
Note: You can skip step 7 if finishing the racks immediately. Or store the racks wrapped in foil for up to 2 days in the fridge.
8. Place all the sauce ingredients in a blender and blend until smooth.
9. Set up grill for direct cooking.
10. Place pan containing the sauce on the grill and reduce by half.
11. Put racks on the grill to heat through, usually about 8 minutes, turning to prevent burning.
12. Brush the sauce on both sides of the racks and heat until the sauce caramelises (about 5 minutes in total).
13. Slice the ribs in-between the bones and serve with an extra helping of the sauce.
My Opinion on the Cook
I didn’t want the taste of a rub to take away from the Lemongrass and Coconut sauce, so they are just seasoned with salt. This is a good party recipe, as the Baby Back Ribs are cooked beforehand and simply reheat when needed on the grill. There’s a nice Thai taste to the sauce which takes it away from the normal!