par Chef Eric Gephart

Lemongrass Coconut Smoke Braised Short Ribs

Portions: 6 people
Temps de cuisson: 3 - 4 heures


  • Main

Another example your Kamado Joe taking you on a flavor trip around the world. The fusion of lemongrass and coconut creates a luscious, tropical-inspired sauce that perfectly complements the fall-off-the-bone tender short ribs. So, fire up your grill, and get ready to embark on a culinary adventure that marries the best of Asian and barbecue flavors in a truly mouthwatering way.


  1. 01

    Stabilize your grill at 325F and setup for a semi-indirect cook. Place a grill safe pan with lid on the grill and bring it to temperature. Clean the sort ribs if needed and season all sides. Place a wood chunk in the hottest portion of the coals and wait for combustion. Oil the pan and sear the short ribs with lid down. Turn after 3 minutes and continue to smoke sear until you love the color.



    • 4 pounds Short Ribs or rib plates, Wooden Nickel Farms
    • 1 chunk Hickory smoking wood
    • 2 teaspoons Kosher salt
    • 1 tablespoon Q-Nami, Lanes BBQ seasoning
  3. 02

    While the ribs are finishing their smoke sear, sneak in all of the vegetables so they can begin to caramelize in the rendered beef fat. If you need to, take the short ribs out and place them on the grill grates while grill sauteing the vegetables. Once you like the color deglaze with lime juice, be sure to scrape the bottom, then add the turmeric and light brown sugar. Allow to cook together for a few minutes, then add coconut milk. Return the short ribs (meat side up) to the pan, drizzle some of the liquid over the top of the ribs. The ribs should be nestled down into the liquid and vegetables, so the liquid comes up ¾ the sides of the ribs. Cover them up with a slightly cracked lid and close the dome.



    • 1 Yellow onion, rough chop
    • 1 tablespoon Ginger, rough chop
    • 4 cloves Garlic, rough chop
    • 2 stalks Lemongrass
    • 2 each Thai Bird Chili
    • 4 each Lime juice, fresh squeezed
    • 3 tablespoons Light brown sugar
    • 2 teaspoons Turmeric, ground
    • 3 cans Coconut milk
    • 1/2 teaspoon Fish sauce
  5. 03

    Check after 2-3 hours. The ribs should be tender at this point. Use a ladle to gently scoop the fat off the surface and allow to cook for another 20 to 30 minutes. Zest a lime over top and serve in the braising bowl or serve over rice!



    • 1 each Lime, zested