Thai Spareribs

• 6 lbs spareribs, cut into 2 rib portions
• boiling water water
• 2 large lemongrass, stalks
• 1/2 cup soy sauce
• 6 tablespoons soy sauce
• 1/2 cup brown sugar (packed)
• 1/2 cup dry sherry or 1/2 cup sake
• 2 tablespoons peanut sauce (Thai)
• 2 tablespoons sesame oil
• 4 large garlic cloves, peeled
• 1 1/2 inches piece fresh ginger, peeled, chopped
• 3/4 cup unsweetened coconut milk

1. Preheat oven to 350u0b0F Arrange ribs in single layer in large roasting pan. Add just enough boiling water to cover ribs. Cover pan with foil. Oven braise ribs 1 1/2 hours.
2. Cut bottom 2 inches from lemongrass stalk and discard upper portions. Slice lemongrass into thin rounds and place in blender.
3. Add to the blender 1/2 C soy sauce, sugar, sherry or sake, peanut sauce, sesame oil, garlic, and ginger and blend until almost smooth. Blend in coconut milk and the remaining 6 T soy sauce.
4. Cool ribs, still covered for 20 minutes. Transfer ribs to heavy duty 2 gallon resealable plastic bag; discard braising liquid. Pour marinade into bag and seal top. Turn several times to coat ribs evenly. Refrigerate overnight. Turn several times.
5. Preheat oven to 350u0b0F Arrange ribs in single layer on large rimmed baking sheets. Spoon marinade from bag over ribs.
6. Roast uncovered until ribs are very tender, basting often with marinade about 1 1/4 hours. Adjust the time so ribs do not dry out.
7. Arrange ribs on platter.

spareribs, boiling water, soy sauce, soy sauce, brown sugar, sherry, peanut sauce, sesame oil, garlic, fresh ginger, unsweetened coconut milk

Taken from www.food.com/recipe/thai-spareribs-447007 (may not work)