Appetizer -- Higgins
Curried Shrimp Tarts
http://www.myrecipes.com/recipe/curried-shrimp-tarts-10000001975709/
Soup -- Dan
Salad -- Heather
Cucumber Peanut Salad
http://www.101cookbooks.com/archives/cucumber-peanut-salad-recipe.html
Main -- Annie & Jeff
Coconut BBQ Ribs
http://www.epicurious.com/recipes/food/views/Coconut-Barbecued-Ribs-730
This is the recipe I used for the marinade, but I modified the cooking quite a bit.
Brined the ribs in about 6T salt + 6T granulated sugar in 12 cups of water (modified for the amount of meat being cooked...should cover the meat in the bowl/pot you are brining) for 4 hours in the fridge the night before.
Transferred ribs to marinade (from epicurious recipe above). Coated ribs on jelly roll pan, covered with foil, put in fridge overnight. I did reserve about 1/4 of the marinade to serve with the ribs after cooking also.
After about 16 hours of marinating I put the ribs in the oven (either glass pyrex or jelly roll pan...make sure it has sides because the fat will melt and seep out everywhere!) for 3-4 hours at 225 degrees. You may need to pull the ribs out part way through cooking to drain some of the liquid.
After cooking, let rest for 15 minutes or so, then separate servings with a knife, put on platter, and serve with reserved marinade that you warmed on the stove in a pot for a short while before dressing the meat.
Side #1 -- Schmits
Coconut Rice
http://www.food.com/recipe/coconut-rice-126690
Side #2 -- Micki
Cauliflower and Chickpea Coconut Curry
http://ohmyveggies.com/recipe-cauliflower-chickpea-coconut-curry/
Dessert -- Bergs
Coconut Peach Cobbler
http://www.tasteandtellblog.com/peach-and-coconut-cobbler/
