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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Chamorro Ribs Recipe

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This recipe for Chamorro Ribs is from Our Thing Trattoria, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Ingredients
1 bunch cilantro
½ cup soy sauce
3 tablespoons chopped garlic
½ cup brown sugar
¼ cup fish sauce (I like Three Crabs brand)
½ cup lemon juice
1 cup coconut milk
4 pounds pork (preferably boneless pork shoulder), cut into strips or cubes
Note; I use baby back pork ribs for this recipe instead of pork cubes. 2 racks and I still have sauce left over.
Directions:
Directions:
Make the Marinade:
Place the cilantro, soy sauce and garlic in a food processor. Pulse until well blended. Pour the mixture into a large bowl or pan.
Add the brown sugar, fish sauce, and lemon juice to the cilantro mixture. Stir to mix the ingredients together.
Make the Basting Sauce:
Remove ¼ cup of the marinade mixture and place into a small bowl. Add the coconut milk; mix to combine and set aside.
Grill the Meat:
Place the meat in the marinade mixture. Let the meat marinate for 2 to 3 hours (longer if you like, but refrigerate the mixture).
Place the meat on the grill. Immediately baste with the reserved coconut basting sauce. Turn the meat occasionally, basting each time. Stop basting when
Grill until the meat is done and nicely caramelized.
Number Of Servings:
Number Of Servings:
1
Preparation Time:
Preparation Time:
45 min
Personal Notes:
Personal Notes:
I use this sauce on Chicken as well. Using a smoker and baste the chicken; turns out frigging fantastic.
Fagettaboutit!

 

 

 

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