Preheat oven to 300 degrees F. In a small bowl, mix salt and pepper. Season ribs on both sides with salt mixture.

Place ribs in foil pan side by side, overlapping slightly. Whisk together vinegar, water and brown sugar until brown sugar is mostly dissolved. Pour mixture into bottom of pan. Cover pan tightly with foil and place in oven. Bake until ribs are tender when pierced with a paring knife but not falling off the bones, about 2 to 2 1/2 hours.

Meanwhile, set grill to medium. Whisk together cream of coconut, red curry paste, lime juice, sriracha and fish sauce.

Generously brush ribs all over with most of sauce and place on heated grill. Cook, brushing with more sauce and turning occasionally, until lightly charred in spots, about 8 to 10 minutes. Remove from grill and brush with additional sauce before serving.

Tip: If your racks of ribs are too long for your pan, use kitchen shears to cut the racks into smaller sections of 3 to 4 ribs.

Source: Hannaford fresh Magazine, July August 2024