Thai Coconut‑Lime Teriyaki Ribs

Ingredients

• 1.5 pounds Pork baby back ribs
• 1 cup Coconut milk (full fat)
• 3 tablespoons Fresh lime juice
• 1/4 cup Soy sauce (or tamari for gluten‑free)
• 2 tablespoons Fish sauce
• 3 cloves Garlic, minced
• 1 tablespoon Ginger, grated
• 1/4 teaspoon Xanthan gum
• 1 tablespoon Olive oil
• to taste Salt(optional)
• to taste Black pepper(optional)

Instructions

1. 1

   Season the ribs with salt and pepper, then pat dry.

2. 2

   In a large pot or Dutch oven, heat olive oil over medium heat and sear the ribs on all sides until browned, about 5 minutes total.

3. 3

   Add garlic and ginger; sauté for 1 minute until fragrant.

4. 4

   Pour in coconut milk, lime juice, soy sauce, and fish sauce. Stir to combine and bring to a gentle simmer.

5. 5

   Cover and simmer on low heat for 70 minutes, turning ribs halfway through, until the meat is tender.

6. 6

   Remove the ribs and set aside. Increase the heat to medium‑high and reduce the broth for 5‑7 minutes until slightly thickened.

7. 7

   Whisk xanthan gum into the reduced sauce (sprinkle slowly to avoid clumping) and cook 1 minute more until glossy.

8. 8

   Return the ribs to the pot, coat with the glaze, and let sit for 2 minutes to absorb flavor.

9. 9

   Serve the ribs hot, drizzled with any remaining glaze.