Let the ribs sit at room temperature for a few minutes while making the marinade, this will make it easier for them to absorb the flavors of the marinade. (See marinating tips in meat chapter for more details)
Place the Thai green curry in a medium bowl, add oil, stir well to dissolve the curry paste. Add soy sauce, chopped garlic, chopped cilantro. white pepper, garlic powder, onion powder, fresh cilantro and sugar, and mix.
Place a Zip Lock bag inside a bowl. Cut the rack of ribs in half and place into the bag. Pour in the marinade and massage the ribs so they become well coated. Push out as much air as possible and seal the bag. Refrigerate the ribs for about an hour.
Transfer the ribs to a baking pan and roast for 30 minutes at 350-degrees.Turn down the heat to 300-degrees and roast for another 30 minutes.
Then, turn the oven off and let the ribs rest for about 15 minutes. By taking the temperature down in stages, it allows the meat to become very tender. Cut the ribs into one bone sections and plate.
*Placing the Zip Lock bag inside the bowl makes it easier to pour the marinade in.
*The bowl will also catch any marinade just incase the bag leaks.
1 rack of pork ribs (2#)
1 tablespoons Thai green curry
1 cup vegetable oil
1/2 cup soy sauce
2 tablespoons chopped garlic
1/2 cup chopped cilantro
1 teaspoons sugar