THAI BBQ PORK SPARE RIBS
Packed full of amazing flavors like fish sauce, soy sauce, peanuts, cilantro among other awesome ingredients, these Thai BBQ Pork Spare Ribs are also so incredibly easy to make! Marinaded and then slow cooked, these pork spare ribs are perfectly juicy and tender.
Provided by Danielle Wolter
Categories Main Course
Time 9h5m
Number Of Ingredients 16
Steps:
- Combine all the marinade ingredients in a bowl and add the ribs, flipping to make sure the surface of the meat is covered. Let sit in the fridge for at least 6 hours, or overnight (preferred).
- Combine all the BBQ sauce ingredients in a bowl and mix well to combine. Store in the fridge until ready to use.
- Heat the grill to 250 degrees. Wrap the marinated ribs tightly with aluminum foil (use several layers of foil to prevent leakage) and place on the grill.
- Cook for 2 1/2 hours at about 250 degrees, flipping every 30 minutes to keep the ribs juicy.
- Remove the ribs from the grill and take the foil off. Turn the grill up to 400 degrees.
- Brush the Thai BBQ sauce over the ribs and place them directly on the grill. Cook for about 7-10 minutes per side, or until sauce has caramelized.
- Remove from the grill, slice with a cleaver or kitchen shears, and serve brushed with additional BBQ sauce and crushed peanuts.
Nutrition Facts : ServingSize 2 ribs, Calories 844 kcal, Carbohydrate 8 g, Protein 46 g, Fat 68 g, SaturatedFat 22 g, Cholesterol 227 mg, Sodium 1546 mg, Fiber 1 g, Sugar 6 g
THAI BARBECUE RIBS
Make and share this Thai Barbecue Ribs recipe from Food.com.
Provided by A.M. Collins
Categories Meat
Time P1DT30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Put everything (except ribs) in food processor and finely puree.
- Separate ribs, rinse and pat dry.
- Thoroughly coat each rib with sauce.
- cover and let stand at room temperature for 1 hour or refrigerate for 24 hours.
- Prepare a medium hot charcoal fire.
- Grill about 6 inches from coals, turning frequently until ribs are nicely browned and cooked through about 15-20 minutes.
- Serve immediately.
Nutrition Facts : Calories 1432.7, Fat 114.2, SaturatedFat 39.5, Cholesterol 401.2, Sodium 1542.2, Carbohydrate 12.5, Fiber 0.2, Sugar 10, Protein 84.3
THAI STYLE RIBS
Make and share this Thai Style Ribs recipe from Food.com.
Provided by GotBoxer
Categories Pork
Time 3h45m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Place ribs in ziplock bag or large shallow dish.
- Combine remaining ingredients with a whisk in a seperate bowl, reserving 3/4 c for serving and dump the rest into the baggie or dish with the ribs. Cover and chill 8 hours or overnight, turning occasionally.
- Place ribs in a pan and cover with foil; bake for 3 hrs at 275degrees and DO NOT peek!
- Finally, you can either grill for 10 min on each side at medium heat on an open grill or broil for about 5 minutes on each side to brown the ribs.
- Warm the reserved 3/4 c marinade and serve on the side.
THAI PORK RIBS (SII KHRONG MUU TAI NAAM)
These aromatic Thai ribs employ a unique cooking technique. First, marinate the ribs in a fragrant homemade curry paste; then braise them in a pot sealed with a bowl of ice water, which bastes continuously for a dish that's tender and flavorful. (Note: Authentic Thai ingredients can be found at most Asian specialty stores.)
Provided by Andy Ricker
Categories main-dish
Time 2h
Yield 4 servings
Number Of Ingredients 20
Steps:
- Paste: Prepare ingredients to make the paste. Peel and thinly slice galangal and turmeric; thinly slice cilantro roots. Trim lemongrass stems, then discard tough outer layers; slice into thin coins. Slice chiles into ½-inch pieces. Peel garlic cloves, then roughly chop.
- Place the mortar and pestle on a towel to keep it sturdy. Chef Ricker advises adding ingredients from hardest to softest texture when making a paste. Place dried chiles into the mortar along with a pinch of salt; pound until chiles are flaky. Add peppercorns and continue pounding, followed by galangal, turmeric, and cilantro root. As the ingredients are added, a rough paste will begin to form. Continue by adding lemongrass, garlic, and green chiles. When all of the ingredients have broken down to a rough pulp, the paste is ready. Makes about ⅓ cup.
- Ribs: Place rack meat-side down on a cutting board. Cut into individual ribs and place in a bowl. Stack lime leaves, roll like a cigar, slice very thinly (this is called a chiffonade), and set aside. Season ribs with a pinch of salt, fish sauce, sugar, and MSG (optional); toss to coat with your hands. Add the paste and 1 teaspoon sliced lime leaf, reserving the rest for garnish, and massage the ingredients into the ribs until they're evenly coated. Let rest uncovered at room temperature, 1 hour.
- Add oil to a pot over medium-high heat; when it's smoking, add ribs meat-side down in an even layer. Turn heat to medium-low (to prevent paste from burning) and brown the ribs, 6-8 minutes.
- While ribs are browning, add 5 pounds ice cubes to the bowl, along with enough water to cover the ice. When ribs are browned, turn them over and reduce heat to low. Place the bowl with ice slurry on the pot so it completely seals off the top. The steam will rise and condense on the cold surface of the bowl, then drip back onto the ribs, creating a self-basting cooking environment.
- Garnish: While ribs are cooking, trim and thinly slice the scallion. Roughly chop cilantro. Fold sawtooth leaves in half and julienne into ⅛-inch slices. Mix together scallion, cilantro, and sawtooth and set aside, along with remaining lime leaf.
- After 15 minutes, remove bowl from pot and turn the ribs over. Pour out melted ice slurry and replenish with another 5 lbs ice cubes and water. Add a pinch of salt to the ice water to keep it cold a little longer. Place bowl over pot and continue cooking, 15 more minutes.
- After 30 minutes of total cooking, remove the bowl. Continue cooking ribs uncovered to reduce the cooking liquid in the pot, 5 minutes. Taste and adjust seasoning by adding salt, sugar, and fish sauce; remove from heat. Place ribs on a serving platter, and spoon paste from the pot over them. Garnish with chopped herbs (scallions, cilantro, sawtooth) and lime leaves. Serve.
MARINATED THAI-STYLE PORK SPARERIBS
Provided by Stanley Lobel
Categories Pork Bake Marinate Super Bowl Backyard BBQ Dinner Pork Rib Tailgating Family Reunion Party Dairy Free Peanut Free Tree Nut Free
Yield Serves 4 as a main course; 8 as an appetizer
Number Of Ingredients 12
Steps:
- 1. Put the shallots, scallions, ginger, garlic, cilantro, soy sauce, fish sauce, salt, pepper, and sugar in the bowl of a food processor. Process to a loose, finely chopped paste, scraping down the sides of the bowl once or twice.
- 2. Place pork ribs in a large bowl or a pair of heavy resealable plastic bags. Thoroughly coat the ribs with the marinade, massaging the paste into the flesh for a minute or so. Cover and marinate at room temperature for 2 hours or up to 5 hours in the refrigerator, tossing the ribs once or twice during this time.
- 3. Preheat oven to 350°F. Spread the ribs out, bone-side down, on two large, parchment-lined baking sheets and bake until ribs are deeply colored and very tender but not yet falling from the bone, about 11/2 hours, occasionally rotating the pans to encourage even cooking. Remove from the oven and serve with small bowls of Thai Chile-Herb Dipping Sauce .
SLOW COOKER SWEET & SPICY THAI-STYLE RIBS
Let your slow cooker do all the work. These sweet and spicy Thai-inspired ribs are perfect for hectic weeknight dinners.
Provided by Food Network Kitchen
Categories main-dish
Time 8h30m
Yield 6 servings
Number Of Ingredients 4
Steps:
- Sprinkle the ribs all over with salt and pepper. Brush the ribs with 1/2 cup of the Thai Style Sweet & Spicy Chili Cooking Sauce. Transfer to a 6- to 8-quart slow cooker insert. Cover and cook on low for 8 hours.
- Preheat the broiler and line a baking sheet with foil.
- Place each rib rack half, bone-side down, on the prepared baking sheet. Brush with the remaining cooking sauce. Broil until the glaze is bubbling and browned, 3 to 5 minutes.
- Slice the ribs between the bones. Transfer to a platter and sprinkle with cilantro and peanuts. Squeeze lime juice over the ribs.
THAI-STYLE BARBECUED BABY BACK RIBS
Another recipe found in my "The Complete Meat Cookbook" by Bruce Aidells and Denis Kelly. It is untried by me but sounds really good and I hope to try it soon. Times don't include the overnight marinating time.
Provided by diner524
Categories Pork
Time 1h40m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Mix all the marinade ingredients together in a small bowl and blend well. Put the ribs into a zip-lock bag or shallow dish and pour the marinade over the meat. Cover if necessary and refrigerate the meat overnight turning occasionally.
- About 30 minutes before cooking, remove the ribs from the refrigerator. Preheat the oven to 350 degrees F. Place a roasting pan half full of water in the bottom third of the oven.
- Remove the ribs from the marinade and reserve the marinade. Shake off the excess marinade and place the ribs on a rack in a shallow roasting pan. Put the pan in the top third of the oven and roast for 1 - 1 1/2 hours, basting the ribs from time to time with the reserved marinade. The ribs are done when they begin to pull away from the bone and the bone tips are exposed. The internal temperature of the thickest part should be 155 to 165 degrees F. Towards the end of the cooking, you could then add them to the grill to get a caramelized grill marks/crust(what I will do when I make these yummy sounding ribs), but be sure to move them often so as not to let them burn from the sugar in the sauce/marinade.
Nutrition Facts : Calories 1268.2, Fat 92.4, SaturatedFat 31, Cholesterol 352.1, Sodium 2361.4, Carbohydrate 9.8, Fiber 0.2, Sugar 7.3, Protein 99.5
THAI-STYLE SPARE RIBS
These ribs are often served in Thailand to accompany ice-cold beer, said Andy Ricker, the chef and owner of the Pok Pok restaurants in New York and Portland, Ore. He warns against overcooking them: Thai diners prefer ribs on the chewy side rather than falling-off-the-bone tender. They may be cooked over indirect heat in a covered charcoal grill, but it is far easier to bake them in a slow oven, then reheat (on the grill, if you wish) at the last minute. The ribs are quite flavorful on their own, but serve them with a spicy dipping sauce if you prefer.
Provided by David Tanis
Categories dinner, meat, main course
Time 4h
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Lay the ribs flat in a roasting pan. (You will have 4 long pieces.) Season lightly with salt on both sides.
- Make the marinade: In a small bowl, combine honey, soy sauce, tamarind paste, sesame oil, garlic, ginger, red pepper, black pepper, cinnamon, nutmeg and cayenne. Add the wine and 1/4 cup hot water and whisk well.
- Pour marinade over ribs to completely coat. Marinate at room temperature for 2 hours, turning once or twice, or cover and refrigerate for several hours or overnight.
- Position a rack in the middle of the oven and heat to 250 degrees. Transfer the roasting pan, uncovered, to the rack. Roast ribs for 1 1/2 hours, basting with pan juices and turning ribs over every 20 minutes or so. If pan juices seem to be drying out or burning, add a little water to the pan. (Alternatively, cook ribs over indirect heat in a covered charcoal grill, turning ribs every 20 minutes or so.)
- Pour juices from the roasting pan into a small saucepan. Spoon off fat from surface of sauce, then simmer sauce for a few minutes until slightly thickened, then use the juices to paint the ribs.
- Turn up oven heat to 400 degrees. Return ribs to oven for 10 to 15 minutes, until nicely glazed. (Alternatively, return ribs to the grill to glaze.)
- Use a sharp knife to divide ribs, cutting between the bones. Pile ribs onto a platter, sprinkle with garlic chives and cilantro, and serve.
Nutrition Facts : @context http, Calories 104, UnsaturatedFat 3 grams, Carbohydrate 11 grams, Fat 5 grams, Fiber 0 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 382 milligrams, Sugar 10 grams, TransFat 0 grams
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