Carla Lalli Music

These are superlative, indoor, make-ahead ribs that yield stunning results, if I must say so myself. You can season them up to 3 days ahead, and if you’d like, you can cover and chill them after steaming and broil them a couple of days later. If you love to grill, glaze and char (after steaming) over medium-high direct heat instead of using the broiler. To simplify the spice rub, omit the mustard powder, MSG, and coriander and leave the other measurements the same.

Don’t shake the can of coconut milk before opening it—you’ll use the layer of cream on top in this sweet and spicy dressing, which is mellowed by the cooling iceberg lettuce and rich dark-meat chicken. Transfer the unused coconut milk to a clean jar and refrigerate it for making soup or a curry (it will hold for several days).