Thai Spareribs
['6 pounds meaty spareribs (about 2 racks), cut into 2-rib portions', 'Boiling water', '2 large lemongrass stalks', '1/2 cup plus 6 tablespoons tamari soy sauce', '1/2 cup (packed) golden brown sugar', '1/2 cup dry Sherry', '2 tablespoons Thai peanut sauce', '2 tablespoons Asian sesame oil', '4 large garlic cloves, peeled', '1 1 1/2-inch piece fresh ginger, peeled, chopped', '3/4 cup canned unsweetened coconut milk', 'Sesame-Cilantro Rice']
Preheat oven to 350°F. Arrange ribs in single layer in large roasting pan. Add just enough boiling water to cover ribs. Cover pan with foil. Oven-braise ribs until almost tender, about 1 1/2 hours.
Meanwhile, cut bottom 2 inches from each lemongrass stalk (discard upper portions). Slice lemongrass into thin rounds; place in blender. Add 1/2 cup tamari, sugar, Sherry, peanut sauce, sesame oil, garlic, and ginger; blend until almost smooth. Blend in coconut milk and remaining 6 tablespoons tamari for marinade.
Cool ribs, still covered, 30 minutes. transfer ribs to heavy-duty 2-gallon resealable plastic bag; discard braising liquid. Pour marinade into bag. Seal top and turn several times to coat ribs evenly. Refrigerate overnight, turning occasionally.
Preheat oven to 350°F. Using tongs, arrange ribs in single layer on large rimmed baking sheet. Spoon marinade from bag over ribs. Roast uncovered until ribs are very tender, basting often with marinade, about 1 1/2 hours. Arrange ribs on platter. Scrape marinade into pitcher for sauce; spoon off fat that rises to surface. Brush sauce generously over ribs. Serve with Sesame-Cilantro Rice , passing remaining sauce alongside.
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