Ingredients with Measurements:
- 2 lbs pork ribs
- 1 cup coconut milk
- 1/2 cup lime juice
- 1/4 cup soy sauce
- 1/4 cup chopped green onions
- 2 cloves garlic, minced
- 1 tsp grated ginger
- 1 tsp red pepper flakes
- Salt and pepper to taste
Special equipment needed:
- Grill or oven
- Aluminum foil
Step-by-step instructions:
1. In a large bowl, mix together coconut milk, lime juice, soy sauce, green onions, garlic, ginger, red pepper flakes, salt, and pepper.
2. Add the pork ribs to the bowl and coat them with the marinade. Cover the bowl with plastic wrap and refrigerate for at least 2 hours or overnight.
3. Preheat your grill or oven to 350°F.
4. Remove the pork ribs from the marinade and discard the excess marinade.
5. Wrap the pork ribs in aluminum foil and place them on the grill or in the oven.
6. Cook the pork ribs for 1 hour, or until they are tender and fully cooked.
7. Remove the pork ribs from the grill or oven and let them rest for 5 minutes.
8. Unwrap the pork ribs from the aluminum foil and serve hot.
Time:
Preparation time: 10 minutes
Marinating time: 2 hours or overnight
Cooking time: 1 hour
Temperature:
350°F
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 400
Fat: 25g
Carbohydrates: 5g
Protein: 35g
Substitutions for ingredients:
- Pork ribs can be substituted with beef ribs or chicken thighs.
- Lime juice can be substituted with lemon juice.
- Soy sauce can be substituted with tamari or coconut aminos.
- Red pepper flakes can be substituted with cayenne pepper or chili powder.
Variations:
- Add sliced pineapple to the marinade for a sweet and tangy flavor.
- Substitute the coconut milk with pineapple juice for a tropical twist.
- Add chopped cilantro to the marinade for a fresh herb flavor.
Tips and tricks:
- For extra tender pork ribs, marinate them overnight.
- Baste the pork ribs with the marinade while cooking for extra flavor.
- If using a grill, make sure to oil the grates to prevent sticking.
Storage instructions:
Leftover pork ribs can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, wrap the pork ribs in aluminum foil and heat in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the pork ribs on a platter with a sprinkle of chopped green onions and a lime wedge.
Garnishes:
Chopped green onions, cilantro, or sliced jalapeños.
Pairings:
Serve with a side of steamed rice and grilled vegetables.
Suggested side dishes:
- Grilled corn on the cob
- Roasted sweet potatoes
- Grilled asparagus
Troubleshooting advice:
- If the pork ribs are tough, they may need to cook longer.
- If the pork ribs are dry, they may have been overcooked.
Food safety advice:
- Make sure to marinate the pork ribs in the refrigerator to prevent bacterial growth.
- Use a meat thermometer to ensure the pork ribs are fully cooked to an internal temperature of 145°F.
Food history:
E'ia Ota is a traditional Polynesian dish that typically consists of raw fish marinated in coconut milk and lime juice. This recipe puts a spin on the classic dish by using pork ribs instead of fish.
Flavor profiles:
Savory, tangy, and slightly spicy.
Serving suggestions:
Serve the pork ribs as a main dish for a family dinner or as a party appetizer.
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Region: Samoan