泰国人士

预热烤箱至350°F。将肋骨单层排列在大型烤盘中。仅加入足够的沸水以覆盖肋骨。用箔纸盖住锅。烤箱烤肋骨，直到几乎嫩，约1 1/2小时。同时，距每个柠檬草茎（丢弃上部）距底部2英寸。将柠檬草切成细圆；放置在搅拌机中。加入1/2杯酱油，糖，雪利酒，花生酱，芝麻油，大蒜和姜；融合到几乎光滑。 Blend in coconut milk and remaining 6 tablespoons soy sauce for marinade. Cool ribs, still covered, 30 minutes. Transfer ribs to heavy-duty 2-gallon resealable plastic bag; discard braising liquid. Pour marinade into bag. Seal top and turn several times to coat ribs evenly. Refrigerate overnight, turning occasionally. Preheat oven to 350°F. Using tongs, arrange ribs in single layer on large rimmed baking sheet. Spoon marinade from bag over ribs. Roast uncovered until ribs are very tender, basting often with marinade, about 1 1/2 hours. Arrange ribs on platter. Scrape marinade into pitcher for sauce; spoon off fat that rises to surface. Brush sauce generously over ribs. Serve with茉莉香米，在旁边穿过剩余的酱汁。