泰国斯皮拉布斯

预热烤箱到350°F。在大型烤盘中排列单层中的肋骨。加入足够的沸水以覆盖肋骨。盖板用铝箔。烤箱焖肋骨几乎嫩，约1 1/2小时。同时，从每个柠檬草秆切割底部2英寸（丢弃上部）。将柠檬草切成薄圆形;放在搅拌机中。加入1/2杯酱油，糖，雪利酒，花生酱，芝麻油，大蒜和姜;融合直到几乎顺利。 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，并与剩下的酱汁一起去。