Directions

1. 1

   Preheat oven to 350°F. Arrange the spareribs in a single layer in a large roasting pan and add enough boiling water to just cover them. Cover the pan tightly with foil and braise in the oven for about 1 1/2 hours, until the ribs are nearly tender.

2. 2

   While the ribs are braising, trim the bottom 2 inches from each lemongrass stalk and discard the upper portions. Thinly slice the trimmed lemongrass and transfer to a blender. Add the tamari soy sauce, brown sugar, Sherry, peanut sauce, sesame oil, garlic cloves, and chopped ginger. Blend until the mixture is nearly smooth. Pour in the coconut milk and blend again until fully incorporated to create the marinade.

3. 3

   Remove the ribs from the oven and let them cool, still covered, for 30 minutes. Carefully transfer the cooled ribs to a heavy-duty 2-gallon resealable plastic bag and discard the braising liquid. Pour the prepared marinade over the ribs, seal the bag, and turn it several times to coat all the ribs evenly. Place the bag in the refrigerator and let the ribs marinate overnight, turning the bag occasionally to ensure even coating.

4. 4

   When ready to cook, preheat the oven to 350°F. Using tongs, arrange the marinated ribs in a single layer on a large rimmed baking sheet. Spoon the marinade from the bag generously over the ribs. Roast uncovered for about 1 1/2 hours, basting frequently with the pan marinade, until the ribs are very tender and caramelized. Transfer the ribs to a serving platter. Pour the remaining marinade from the baking sheet into a pitcher, skimming off any fat that rises to the surface to create a finished sauce. Brush the sauce generously over the ribs before serving, and pass the remaining sauce alongside. Serve with Sesame-Cilantro Rice.