Using a pestle and mortar or small
blender, pound or mix together coriander, garlic, peppercorns, lime
zest, curry paste, fish sauce and sugar. Stir in coconut milk. Place spare ribs in a shallow dish
and pour over spiced coconut mixture. Cover and leave in a cool place for
3 hours, basting occasionally. Preheat a barbecue or moderate
grill. Cook ribs for about 5 minutes a
side until cooked through and brown, basting occasionally with
coconut mixture. Garnish with spring onion brushes.
Serves 4-6
The ribs can also be cooked on a rack in a
roasting tin in an oven preheated to 200°
C (400°
F), Gas 6 for 45-60
minutes, basting occasionally.
