Coconut Brown Sugar Pork Ribs
Get ready to elevate your barbecue game with these irresistibly tender Coconut Brown Sugar Pork Ribs! This recipe combines the creamy richness of coconut milk, the deep molasses notes of brown sugar, and the umami-packed punch of soy sauce to create a marinade that transforms pork ribs into a melt-in-your-mouth masterpiece. Slow-cooked to perfection, these ribs are finished with a sticky-sweet glaze that caramelizes beautifully in the oven, creating a luscious, finger-licking crust. A hint of grated ginger and optional Sriracha adds a subtle kick, while garnishes of scallions and toasted sesame seeds bring fresh texture and flavor. Perfect for casual gatherings or indulgent family dinners, these oven-baked ribs will leave everyone begging for seconds!
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Recipe Information
Ingredients
- 2 lbs Pork ribs
- 1 cup Coconut milk
- 0.5 cup Brown sugar
- 0.25 cup Soy sauce
- 4 cloves Garlic cloves, minced
- 1 tablespoon Ginger, grated
- 1 tablespoon Rice vinegar
- 1 teaspoon Sriracha (optional)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Vegetable oil
- 2 stalks Scallions, thinly sliced (for garnish)
- 1 tablespoon Toasted sesame seeds (for garnish)
Instructions
Rinse the pork ribs under cold water and pat them dry with a paper towel. Using a knife, remove the silver skin (a thin membrane on the back of the ribs) for more tender meat.
In a large bowl, whisk together the coconut milk, brown sugar, soy sauce, minced garlic, grated ginger, rice vinegar, Sriracha (if using), salt, and black pepper. This will serve as your marinade.
Place the pork ribs in a large zip-top bag or shallow baking dish. Pour the marinade over the ribs, ensuring they are fully coated. Seal the bag or cover the dish with plastic wrap. Marinate in the refrigerator for at least 2 hours, preferably overnight.
Preheat your oven to 300°F (150°C). Line a baking sheet with aluminum foil and place a wire rack on top. Transfer the ribs to the wire rack, reserving the marinade for later use.
Cover the ribs tightly with foil and bake for 2 hours. This slow cooking will make the ribs tender and flavorful.
While the ribs are baking, pour the reserved marinade into a saucepan. Bring it to a boil over medium-high heat, then reduce the heat and let it simmer until it thickens into a glaze, about 10-15 minutes.
After 2 hours, remove the foil cover from the ribs. Brush the thickened glaze generously over the ribs. Increase the oven temperature to 400°F (200°C) and return the ribs to the oven.
Bake the ribs uncovered for an additional 20-30 minutes, brushing more glaze on every 10 minutes, until the ribs are caramelized and slightly charred on the edges.
Remove the ribs from the oven and let them rest for 5 minutes before slicing into individual pieces.
Garnish with sliced scallions and toasted sesame seeds. Serve immediately and enjoy!
Nutrition Facts
Calories |
3365 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 242.3 g | 311% | |
| Saturated Fat | 83.3 g | 416% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 853 mg | 284% | |
| Sodium | 5575 mg | 242% | |
| Total Carbohydrate | 106.0 g | 39% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 89.4 g | ||
| Protein | 193.6 g | 387% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 392 mg | 30% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 2696 mg | 57% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
