THAI RIBS AND LEGS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 4h30m
Yield 4 servings
Number Of Ingredients 35
Steps:
- For the ribs and legs: Combine the cilantro, brown sugar, honey, soy sauce, fish sauce, garlic, chile peppers, ginger and the white part of the lemongrass in a blender or food processor. Puree until a fairly smooth, thick sauce forms.
- Put the pork ribs and chicken drummers in a large resealable plastic bag or shallow plastic storage container and slather the marinade over the meat. Add the lime slices and the top part of the lemongrass to the bag and refrigerate for 1 to 4 hours.
- For the sweet and sour sauce: Combine 1/2 cup water, the sugar and ginger in a small pot. Bring to a simmer, stirring to dissolve the sugar, then simmer for a couple of minutes to infuse the syrup with the ginger. Pour the syrup into a small bowl and let cool. Remove the ginger, then stir in the vinegar, cilantro, mint, Sriracha, fish sauce, chile pepper and lime juice.
- Preheat the oven to 350 degrees F.
- Arrange the ribs in an even layer in a baking dish, and add the marinade and lime slices. Cover tightly with foil and bake for 1 hour. Remove the baking dish from the oven and add the drumsticks. Cover and bake for 30 more minutes.
- Raise the oven temperature to 425 degrees F. Uncover the baking dish and bake until the ribs and drumsticks are deeply browned, 20 to 25 minutes. Transfer to a serving platter and drizzle with about half the sweet and sour sauce. Top with the nuts and scallions. Serve with rice and Thai Cucumbers. Pass the remaining sweet and sour sauce at the table.
- Whisk together the vinegar, sugar, sea salt and lime juice in a bowl until the sugar and salt have dissolved. Add the carrots, cucumbers and scallions, and toss to combine. Transfer the mixture to a plastic food storage container and refrigerate until ready to serve. Add the mint and chile pepper just before serving, and toss to combine.
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SOHA'S GARDENER
[email protected]Overall, I thought this recipe was just okay. The ribs and legs were tender, but the flavor was a bit bland for my taste.
Yubaraj Dahal
[email protected]I'm not sure if I did something wrong, but my ribs and legs didn't turn out as flavorful as I expected. I might try a different recipe next time.
Obaidullah Habib
[email protected]The ribs and legs were a bit too spicy for me, but my husband loved them. I would recommend using less chili paste next time.
LaBradford Rucker
[email protected]I found the marinade to be a bit too salty for my taste. I would recommend using less soy sauce next time.
Md kawser Ahmed
[email protected]I'm not sure what went wrong, but my ribs and legs turned out dry and tough. I followed the recipe exactly, so I'm not sure what happened.
Aminur Ahmed
[email protected]I made this dish for my family and they raved about it. Even my picky kids loved it!
Juan Martin Luis
[email protected]This recipe is a keeper! I'll definitely be making it again and again.
Umair Ladla
[email protected]I love the way the marinade tenderizes the meat. The ribs and legs are so fall-off-the-bone tender, they practically melt in your mouth.
Zubair Husnain
[email protected]These ribs and legs are the perfect party food. They're easy to make ahead of time and they always disappear quickly.
Katherine Jennings
[email protected]I've never been a big fan of ribs, but these Thai ribs have changed my mind. They're so tender and flavorful, I could eat them every day.
Sade Ahmed
[email protected]This recipe is easy to follow and the results are amazing. I highly recommend it!
Azadar Khan
[email protected]I love the combination of sweet and spicy in this dish. The ribs and legs are coated in a delicious glaze that's perfect for serving over rice.
Leah Grima
[email protected]I've made this recipe several times now and it's always a crowd-pleaser. The ribs and legs are always so juicy and flavorful.
Tshidi Soke
[email protected]These Thai ribs and legs were a hit at my last dinner party! The marinade was incredibly flavorful and the meat was fall-off-the-bone tender.