Servings: 4
Prep Time: 10 Minutes
Cook Time: 2 Minutes
Total Time: 12 Minutes
1. Heat oven to 350ºF
2. Cut ribs into 2-bone sections. Place in roasting pan. Pour boiling water over ribs just to cover. Seal pan with foil and bake 1 hour. Remove and let cool 20 minutes.
3. While ribs cook, make marinade. Toast cumin and coriander seeds in dry skillet until dark golden brown. Using hand blender or regular blender, blend toasted seeds with cilantro, hoisin, mango chutney, coconut milk, beef stock and oil.
4. After ribs have cooled, place ribs into zip-close plastic bag, discarding cooking water. Pour marinade over ribs, seal bag and refrigerate overnight, turning bag occasionally to coat ribs.
5. To cook, heat oven to 325ºF. Place ribs on baking sheet with rim. Pour marinade over ribs. Bake 1 hour, 20 minutes, turning ribs every 20 minutes or so as they cook. Keep warm until ready to serve (if necessary, remove from baking sheet, place in oven proof container, cover with foil and keep in warm oven until ready to serve).
Prep time: 1 day advance prep (about 10 minutes, plus marinating overnight)
Cook time: 1 hour on day 1, 80 minutes baking on day 2
