1 C. sweet soy sauce
2 T. ground coriander
1 T. minced garlic
4 shallots (finely sliced)
1 T. lime juice
4 lbs. baby back ribs (cut into 2 or 3-bone pieces)
1/4 C. sliced Thai chili
1. Cook ribs in a pressure cooker for about 20 minutes until slightly tender then remove from water and set aside.
2. Preheat oven to 300 F. In a large bowl, combine the first 5 ingredients. Add ribs into marinade then line them up on a baking pan. Cover loosely with aluminum foil.
3. Bake for 1.5 hours. Dip each rib in the marinade again and bake for another 1.5 hours until they are tender.
4. Place ribs onto a large platter and garnish with Thai chili slices and fried shallots. Serve hot.