Brazilian Coconut Rotisserie Ribs with Piri Piri Relish

Rib Date: April 20, 2013

Ribsters: Kim & Barry Wiss, Eric Jorgensen, my mother-in-law Maureen visiting from Scotland and Stults family.


Brazilians seem to get a few things better than most: Giant statues of religious figures, flesh eating fish, waxing, and cooking meat.  I've never been to Brazil, but would like to visit.  That's a pretty good list, but for the man eating fish.  I did have pet piranhas in college.  Watching those things devour an ugly bubbly eyed goldfish was a fun Friday in Pullman.

These ribs marinate in a sauce consisting of puréed peppers, onions, garlic, ginger, salt, pepper, lime juice, coconut milk and cilantro.  Yummy mixture.  Build a fire.  Thread the marinated ribs on a spit and watch them rotate for an hour and a half while enjoying an adult beverage.  Baste and top with slightly spicy yet very favorable Piri Piri relish and you have a tasty dinner. 

I was battling a very strong wind that had the flames dancing like it was Carnival, but I persevered.

The Brazilian Coconut Rotiserrie Ribs were enjoyed with a fragrant rice and good local wine.

Ribster comments:

"First bite was rib perfection; amazing texture.". Me

"Goes great with rice.". Son Riain, who may be part Asian.

"Best low oxalate ribs ever.". chef Kim Wiss. "Delicious, tender, cool over the open fire, where the juices rotated evenly over the meat."

"Zesty; not overpowering," Eric Jorgensen.

"They were lovely.".  Maureen.

Bottom line:  Really good ribs, but the Huli Huli ribs on the rotisserie were better, quicker and easier.  So much so that we've already repeated that recipe a couple times.

Next up: Sauerkraut-Braised Ribs with Smoked Beer BBQ Sauce. 

(All recipes from Steven Raichlen's book "Ribs, Ribs, Ribs.")