Best 2 Thai Style Baby Back Ribs Recipes
Tantalize your taste buds with our delectable Thai-style baby back ribs, a symphony of flavors that will transport you to the vibrant streets of Thailand. These succulent ribs are marinated in a fragrant blend of Thai herbs and spices, then grilled to perfection, resulting in a dish that is both tender and packed with bold, aromatic flavors. Served with a trio of tantalizing dipping sauces - a sweet and tangy tamarind sauce, a spicy and herbaceous jaew sauce, and a creamy and refreshing coconut sauce - these ribs offer a culinary adventure like no other. Whether you're a seasoned barbecue enthusiast or a lover of Thai cuisine, this recipe is sure to become a favorite in your kitchen.
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THAI-STYLE BABY BACK RIBS
Pork ribs are often found under layers and layers of sauce and seasoning. In this recipe, stripped down to tropical-climate easiness, the ribs are grilled after being sprinkled generously with salt and pepper, not marinated or spice-rubbed. The infusing of the flavors - fish sauce, soy sauce, lime juice, jalapeños, ginger, garlic and lemon grass - comes after the cooking is done. It's pretty neat how good that tastes. The recipe makes three or four entrée servings, but it also makes a good appetizer for six to eight.
Provided by John Willoughby And Chris Schlesinger
Categories dinner, main course
Time 40m
Yield 3 to 4 entrée servings
Number Of Ingredients 10
Steps:
- Build a fire in your grill; when the coals are all covered with gray ash and the temperature is medium-low (you can hold your hand 5 inches above the coals for 7 seconds), you're ready to cook. (For a gas grill, turn all burners to high, lower cover and heat for 15 minutes, then turn burners to medium-low.)
- Sprinkle the ribs generously with salt and pepper, place them on the grill directly over the coals, and cook until a peek inside shows that the meat no longer has any pink at the center, about 10 to 12 minutes per side.
- When the rib racks come off the grill, cut them into individual ribs and place in a large bowl. Add all the remaining ingredients, toss to coat, season with more salt and pepper if needed, and serve.
Nutrition Facts : @context http, Calories 1245, UnsaturatedFat 51 grams, Carbohydrate 9 grams, Fat 88 grams, Fiber 1 gram, Protein 105 grams, SaturatedFat 31 grams, Sodium 2756 milligrams, Sugar 4 grams, TransFat 1 gram
THAI-STYLE BABY BACK RIBS
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
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.
Tips:
- Choose the right ribs: Baby back ribs are the best choice for this recipe, as they are tender and flavorful. You can also use spare ribs, but they will take longer to cook.
- Prepare the ribs: Remove the membrane from the back of the ribs. This will help the ribs to cook evenly and will make them more tender.
- Make the marinade: The marinade is what gives the ribs their flavor. Be sure to use a good quality soy sauce and rice vinegar. You can also add other ingredients to the marinade, such as garlic, ginger, and chili peppers.
- Marinate the ribs: The ribs should be marinated for at least 4 hours, but overnight is best. This will allow the flavors of the marinade to penetrate the ribs.
- Cook the ribs: The ribs can be cooked in the oven, on the grill, or in a smoker. If you are cooking the ribs in the oven, preheat the oven to 300 degrees Fahrenheit. Place the ribs on a baking sheet and cook for 2-3 hours, or until the ribs are tender. If you are cooking the ribs on the grill, preheat the grill to medium-high heat. Grill the ribs for 10-12 minutes per side, or until the ribs are tender.
- Serve the ribs: The ribs can be served with a variety of sides, such as rice, noodles, or vegetables. You can also serve the ribs with a dipping sauce, such as a sweet and sour sauce or a barbecue sauce.
Conclusion:
Thai-style baby back ribs are a delicious and easy-to-make dish that is perfect for any occasion. The ribs are tender and flavorful, and the marinade gives them a unique Thai flavor. Whether you are cooking the ribs in the oven, on the grill, or in a smoker, you are sure to enjoy this dish. So next time you are looking for a new recipe to try, be sure to give Thai-style baby back ribs a try.
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