|1 1/2 cup • Jägermeister • divided|
|• 13.5 ounces can coconut milk • divided|
|6 tbsp • Thai red curry paste • divided|
|1/4 cup • Fish sauce • divided|
|6 tbsp • Brown sugar • divided|
|3 tbsp • Grated garlic • divided|
|3 • Chinese star anise • divided|
|4 lb • Baby back pork ribs|
|2 tbsp • Soy sauce|
|2 tbsp • Fresh lime juice • plus extra|
|1/2 cup • Fresh basil leaves • chopped|
Fill a large pot with 1 cup Jägermeister, 1 cup coconut milk, 4 tablespoons red curry paste, 3 tablespoons fish sauce, 2 tablespoons brown sugar, 2 1/2 tablespoons garlic and 2 tablespoons star anise. Simmer five minutes and transfer to a roasting pan.
Remove membrane from back of ribs and cut into pieces, about 3-4 ribs per portion. Place ribs in roasting pan, cover tightly with foil and roast at 400 degrees about one hour or until meat starts separating from bone. Stir at least twice while roasting. Let pork cool in marinade until ready to grill.
Meanwhile make glaze. In a small saucepan mix remaining Jägermeister, coconut milk, curry paste, fish sauce, sugar, garlic and star anise. Add soy sauce and 2 tablespoons lime juice. Simmer until liquid is thickened. Adjust seasoning to taste, especially the heat. Discard star anise.
When ready to grill, drain ribs. Oil grill generously and heat until hot. Spray ribs with nonstick spray. Grill ribs with bone side down and meat up. Grill over medium-low heat and baste ribs with glaze. Grill ribs about 5 minutes on each side and glaze often.