THAI-STYLE BABY BACK RIBS

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Thai-Style Baby Back Ribs image

Note: This recipe has been adapted from "The Complete Meat Cookbook" by Bruce Aidells and Denis Kelly. Copyright 1998 by Bruce Aidells and Denis Kelly. Reprinted by permission of Houghton Mifflin Company.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Number Of Ingredients 12

3 one- to 1 1/2-pound racks baby back ribs
1/2 cup fish sauce
1/2 cup chopped fresh cilantro
1/4 cup Asian peanut oil
1/4 cup soy sauce
1/4 cup freshly squeezed lime juice
1/4 cup minced garlic (about 4 cloves)
4 stalks lemongrass, outer leaves removed and tender center thinly sliced
1/4 cup sugar
2 tablespoons minced fresh ginger
4 teaspoons Asian sesame oil
Thai Dipping Sauce

Steps:

  • Place ribs in a large, shallow dish; set aside. In a small bowl, combine fish sauce, cilantro, peanut oil, soy sauce, lime juice, garlic, lemongrass, sugar, ginger, and sesame oil. Pour over ribs, turning to coat. Refrigerate, covered, overnight, turning occasionally.
  • To cook ribs in oven: Remove ribs from refrigerator 30 minutes before cooking. Line a shallow roasting pan with a rack; set aside. Preheat oven to 300 degrees, placing a rack in the lower and top thirds of the oven. Place a second roasting pan half full of water in the bottom third of the oven. Remove ribs from marinade, and reserve excess marinade. Place ribs on rack in roasting pan. Place ribs in the top third of the oven. Bake, basting occasionally with reserved marinade, until the meat begins to pull away from the bone, the bone tips are exposed, and the internal temperature of the thickest part is 155 degrees, 45 to 60 minutes. Remove ribs from oven, and let rest for 10 minutes before cutting into individual pieces. Serve with dipping sauce.
  • To cook ribs using a charcoal grill: Remove ribs from refrigerator 30 minutes before cooking. To preheat a covered grill, light a mound of twenty to thirty briquettes on one side of the grate, and open the bottom vents fully. Place a roasting pan filled with 2 inches of water on the other side of the grate. The pan will catch the drippings, and the water will provide moist heat to tenderize the meat. Place four or five chunks of hardwood charcoal directly on the coals.
  • When the coals are ready, place a rack over them. Remove ribs from marinade, and reserve excess marinade. Place the ribs on the rack over the water; no meat should be directly over the coals. Cover, making sure lid vents are opposite the ribs and half open (this draws the smoke over the ribs). Place an instant-read thermometer into the top vent hole; it should read between 200 degrees to 250 degrees. The temperature should never exceed 300 degrees. If the temperate is too high, partially close the lower vent. Regulate the temperature during cooking by adjusting the lower vent. Turn and baste the ribs with the reserved marinade every 45 minutes, making sure that you alternate the exposure of the ribs to the hotter edge near the coals. Cook until ribs begin to pull away from the bone, the bone tips are exposed, and the internal temperature of the thickest part is 155 degrees, about 1 1/2 hours.
  • Baste ribs with dipping sauce, turning frequently to prevent the sugar in the sauce from burning. Cook for an additional 4 minutes per side. Allow ribs to rest for 10 minutes before cutting into individual pieces. Serve with dipping sauce.

Thuweiba Shariff
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I can't wait to try this recipe!


Tarec Merhi
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I would definitely recommend this recipe to others.


Yellow
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Overall, I thought the ribs were good. They were a bit time-consuming to make, but they were worth it.


Dan Adamson
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The ribs were delicious, but the sauce was a bit too sweet for my taste.


Emily Rose
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I found the ribs to be a bit dry. I think I will try cooking them for a shorter amount of time next time.


Amrit Tamang
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These ribs were a bit too spicy for my taste, but my husband loved them.


Fatima Afzal
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I love this recipe! The ribs are so easy to make and they always come out delicious.


Alvaro Amaya
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The ribs were delicious! I followed the recipe exactly and they turned out perfect.


Muslim Just
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I've made these ribs several times now and they are always a hit. My friends and family love them.


Eddie Carrasco
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These ribs were amazing! The meat was so tender and flavorful, and the sauce was the perfect balance of sweet, sour, and spicy. I will definitely be making these again.