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Barbecue Ribs Satay Style
This easy Satay sauce recipe for barbecue ribs is straight out of the Orient but with readily available ingredients that make it a simple and practical barbecue theme. That said, if you have a peanut allergy, move on, you don't want to be getting involved.
In fact it has to be said that with two main ingredients of peanut butter and coconut milk it has a pretty high fat content so not something you'd want to be eating every day. But hey, a treat once in a while is OK right?
The Satay sauce that we are going to make is done in two batches. The first process with batch 1 is a fry up to soften the fresh ingredients and then the second (batch 2) is the essential stuff for the peanut sauce. Sounds complicated but it's not and it doesn't take long to do either.
To make it easy to follow I've separated the indgredients into batches 1 and 2, you also need to work on about 1.5kg (3.3lb) of ribs for this amount of sauce.
Ingredients:-
Batch 1
50g 2oz roasted salted peanuts
2 tbs of groundnut oil
3 shallots thinly sliced
2 garlic cloves finely chopped
2 red chillies, seeded (or not) depending on how you like it!)
2 teaspoons ground coriander
Batch 2
50g 2oz crunchy peanut butter
175ml canned coconut milk
75ml or 3 fl oz water
1 tablespoon brown sugar
1 tablespoon lemon juice
Method:-
Throw all of the Batch 1 ingredients together except the coriander in a frying pan over a medium heat for 2-3 minutes until soft. You're looking to soften everything not burn it so don't let your pan get too hot. After a couple of minutes throw in the ground coriander, mix it in and stir for a further minute to allow the spice to cook.
Now throw in the ingredients for Batch 2. Stir the sauce until evenly mixed.
You can then simply pour it onto your barbecue pork ribs at the end of the cooking or coat your meat before cooking. I tend to take a halfway house and apply the sauce mid-way through the cookout, that way you get some of the smoky flavor first, then the satay sauce overlays more flavor and at the same time helps keep the ribs moist in the latter stages of cooking.
The barbecue ribs will need 60 minutes per pound at 225°F (110°C) so the total cooking time will be around 3 hours 20 minutes.