4 lemongrass stalks, trimmed and finely sliced (keep the offcuts)
1 x 400ml tin coconut cream
1 cup beef stock
6 red shallots, sliced
1 bunch of mint
1 bunch coriander
3 limes
DIRECTIONS
Combine the sugar, salt, white pepper and soy sauce. Coat the mixture over the ribs and allow to marinate overnight in the fridge for best results.
Place the marinated ribs into a slow cooker. Add the coconut cream, water and lemongrass offcuts to flavour the cream. Make sure the meat is covered. Cook on high for 4 hours or low for 8 hours.
Once cooked, remove ribs from slow cooker and drain the liquid (but don’t throw this away). Allow to cool slightly before removing the bones from the ribs (they should easily slide out). Cut the meat into chunks.
Transfer juices from slow cooker into a frypan, add finely chopped eshallots and thinly sliced lemongrass. Reduce liquid until eshallots and lemongrass soften. Check seasoning and adjust if necessary. Pour over ribs and garnish with fresh mint, coriander, fresh sliced eshallots and a wedge of lime. Enjoy.
