Sweet Thai Country-Style Ribs

 
Published7/3/2007 12:08 PM

4 cloves garlic, roughly chopped 1/4 cup roughly chopped fresh cilantro or basil leaves2 teaspoons coarse (kosher) salt2 teaspoons ground coriander1 teaspoon freshly ground black pepper2 tablespoons fresh lime juice3 tablespoons vegetable oil, or as needed1 1/2-2 pounds country-style ribs1 cup Thai sweet chili sauce for basting and serving 1/4 cup finely chopped dry-roasted peanutsFor the wet rub: Place the garlic, cilantro or basil, salt, coriander and pepper in a food processor and pulse until finely chopped. Add the lime juice and enough oil to obtain a loose paste.Arrange the ribs in a baking dish and pour the wet rub over them, spreading it on both sides with a rubber spatula. Cover and marinate 1 to 2 hours in the refrigerator, turning the ribs once or twice.If using a charcoal grill, light the coals and set up the grill for direct grilling. If using a gas grill, preheat it to medium-high (400 degrees). Brush and oil the grill grate.Arrange the ribs on the grill on a diagonal to the bars of the grate. Grill for 1 1/2 to 2 minutes, then rotate each rib 90 degrees to lay on a handsome crosshatch of grill marks and grill for 1 1/2 to 2 minutes more. Turn the ribs over and grill on the other side in the same way. After turning, baste the ribs with some of sweet chili sauce and again right before serving.Transfer the ribs to plates or a platter and brush with more chili sauce. Sprinkle with peanuts. Serve any remaining chili sauce on the side.Serves four.Cook's note: Look for Thai chili sauce in the Asian foods section of the supermarket or in natural foods stores. Good brands include A Taste of Asia, M 1/8 Ploy and M 1/8 Pranom.Nutrition values per serving: 340 calories, 23 g fat (5 g saturated), 13 g carbohydrates, 1 g fiber, 21 g protein, 65 mg cholesterol, 830 mg sodium.Steven Raichlen for the National Pork Board

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