Pork Spareribs in Coconut Cream and Coriander

The addition of coconut cream in the marinade makes the spareribs absorb the flavor faster. Try this Asian take on a classic favorite, best served with Ubod Salad with Coconut Vinaigrette.

Serves 4 to 5  Prep Time 1 hour, marinating time included  Cooking Time 15 to 20 minutes

1 piece coriander root
2 teaspoons minced garlic
1 tablespoon fish sauce (patis)
1/4 teaspoon white pepper
1/2 cup coconut cream
1/2 kilo pork spareribs
cilantro for garnish (optional)

1  Make the marinade: Pound coriander root with garlic, fish sauce, and white pepper until it becomes a paste. Add coconut cream. Set aside.

2   Slit parts of each sparerib for faster absorption of the marinade. Pour marinade over spareribs and let rest for 1 hour or overnight.

3  Grill for 15 to 20 minutes or until cooked and serve while hot. Garnish with cilantro if desired.

Photography by David Hanson | Prop Styling by Elaine P. Lim

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