Prep: 20 minutes

Cook: 2 hours

Makes: 4-6 servings

½ tsp. five-spice powder
½ tsp. ground ginger
1 tsp. paprika
½ tsp. lemon-pepper seasoning
½ tsp. cayenne
½ tsp. salt
1 tsp. freshly ground black pepper
1 ½ - 2 lbs. baby back pork ribs
1 ½ cups Coconut Balsamic
¾ cup chopped coriander
½ cup light brown sugar
3 shallots, finely chopped
1/3 cup light soya sauce
juice of 2 lemons
juice of 2 limes
3 cloves garlic, minced
2 tbsps. chopped ginger root
2 lemongrass stalks, chopped
2 lemons, thinly sliced

In a small bowl, combine five-spice powder, ginger, paprika, lemon-pepper, cayenne, salt and pepper. Rub thoroughly over ribs. Preheat oven to 350 degrees.

In a bowl combine coconut balsamic, coriander, brown sugar, shallots, soya sauce, lemon juice, lime juice, garlic, ginger, lemon grass and salt.

Place ribs on rack in baking dish. Cover with coconut balsamic mixture and lemon slices. Save some mixture for basting later. Cover with foil. Cook in preheated oven for 1 ½ hours or until tender when pierced with a knife. Remove ribs and cool slightly.

In a food processor blend remaining coconut balsamic mixture and cooked lemon slices until smooth.<

Preheat grill to medium-high heat.  Grill ribs for 5 minutes or until brown on all sides, brushing with balsamic mixture. Transfer to a serving platter, pouring on any remaining sauce. Garnish.