Marinated Thai Style Pork Spareribs Food

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MARINATED THAI-STYLE PORK SPARERIBS



Marinated Thai-Style Pork Spareribs image

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

1 cup sliced shallots
10 scallions, coarsely chopped
One 3-inch piece fresh ginger, sliced
8 large cloves garlic, peeled
1 cup coarsely chopped fresh cilantro including thin stems (and roots, if possible)
6 tablespoons soy sauce
2 tablespoons Thai or Vietnamese fish sauce (nam pla or nuoc mam)
1 teaspoon kosher salt
1 teaspoon fresh coarsely ground black pepper
2 tablespoons sugar
4 pounds pork spare ribs, cut by your butcher across the bone into 2- to 3-inch "racks," each rack cut between the bones into individual 2- to 3-inch-long riblets
Thai Chile-Herb Dipping Sauce

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 .

THAI PORK RIBS (SII KHRONG MUU TAI NAAM)



Thai Pork Ribs (Sii Khrong Muu Tai Naam) image

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

1 1-inch piece galangal, about 1 tablespoon sliced
1 1-inch piece fresh turmeric, about 1 teaspoon sliced; or use ½ teaspoon ground turmeric
2 coriander roots, fresh or frozen, about 1 tablespoon sliced; or use cilantro stems
1 1/2 stalks lemongrass, about 3 tablespoon sliced
3 fresh green Thai chiles
5 cloves garlic
5 dried Thai chiles
Kosher salt
1 teaspoon black peppercorns
1 rack pork ribs, St. Louis-style cut, about 2¼ pounds, trimmed to a uniform 4 inches
5 lime leaves, about 1 tablespoon of chiffonade
Kosher salt
2 teaspoons fish sauce, plus more to taste
1 teaspoon sugar, plus more to taste
1/2 teaspoon MSG (optional, but recommended), monosodium glutamate, a flavor enhancer
1 tablespoon vegetable oil
10 pounds ice cubes, divided
1 scallion (green onion)
Handful cilantro, about 2 tablespoon chopped, leaves and stems
3 leaves sawtooth, about 2 tablespoon sliced

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.

THAI SPARERIBS



Thai Spareribs image

For those days when you are craving slow braised goodness of ribs. The recipe comes from Bon Appetit.

Provided by Rinshinomori

Categories     Pork

Time 3h

Yield 6 serving(s)

Number Of Ingredients 12

6 lbs spareribs, cut into 2 rib portions
boiling water water
2 large lemongrass, stalks
1/2 cup soy sauce
6 tablespoons soy sauce
1/2 cup brown sugar (packed)
1/2 cup dry sherry or 1/2 cup sake
2 tablespoons peanut sauce (Thai)
2 tablespoons sesame oil
4 large garlic cloves, peeled
1 1/2 inches piece fresh ginger, peeled, chopped
3/4 cup unsweetened coconut milk

Steps:

  • Preheat oven to 350°F Arrange ribs in single layer in large roasting pan. Add just enough boiling water to cover ribs. Cover pan with foil. Oven braise ribs 1 1/2 hours.
  • Cut bottom 2 inches from lemongrass stalk and discard upper portions. Slice lemongrass into thin rounds and place in blender.
  • Add to the blender 1/2 C soy sauce, sugar, sherry or sake, peanut sauce, sesame oil, garlic, and ginger and blend until almost smooth. Blend in coconut milk and the remaining 6 T soy sauce.
  • Cool ribs, still covered for 20 minutes. Transfer ribs to heavy duty 2 gallon resealable plastic bag; discard braising liquid. Pour marinade into bag and seal top. Turn several times to coat ribs evenly. Refrigerate overnight. Turn several times.
  • Preheat oven to 350°F Arrange ribs in single layer on large rimmed baking sheets. Spoon marinade from bag over ribs.
  • Roast uncovered until ribs are very tender, basting often with marinade about 1 1/4 hours. Adjust the time so ribs do not dry out.
  • Arrange ribs on platter.

Nutrition Facts : Calories 2075.8, Fat 148, SaturatedFat 56.4, Cholesterol 548.5, Sodium 2781.9, Carbohydrate 24.6, Fiber 0.4, Sugar 19.3, Protein 137

THAI MARINATED PORK WITH DIPPING SAUCE



Thai Marinated Pork with Dipping Sauce image

This is a great Thai dish, that isn't too spicy. It goes great with sticky rice. Originally it called for meat sliced thinly at 1.5" x 3" and placed on thin skewers like a ribbon. But I just use pork steaks with the bone cut out, and then cut into quarters.

Provided by Gunnar

Categories     Pork

Time 1h30m

Yield 3-4 serving(s)

Number Of Ingredients 15

4 cloves garlic, finely chopped (sometimes I use a whole head)
10 -12 sprigs cilantro, finely chopped
4 tablespoons fish sauce (get this at any asian food store, one brand I use is Tiparos)
1 tablespoon soy sauce
4 ounces thick coconut cream (1/2 cup, fresh tastes best, then canned, but I usually use powdered for convience. Prepare according)
4 ounces cooking oil (1/2 cup)
1 tablespoon sugar
1/2 teaspoon white pepper (yes, in a pinch you can use black, but the white has a better flavor)
1 lb thinly sliced pork or 2 pork steaks, cut into quarters (8 pieces total)
1 tablespoon fish sauce
2 limes, juice of (or use 2 tbs rice wine vinigar)
1 tablespoon soy sauce
1 teaspoon chili powder
1 tablespoon sugar
2 tablespoons cilantro leaves, coarsely cut

Steps:

  • Pork& Marinade:Combine everything (but the pork) untill it's all blended together well.
  • Add the pork and let sit for at least 30 minutes.
  • I like to let it sit in the fridge overnight.
  • Some people like to use dishes or bowls to marinade the meat, but I like to use large zipper seal bags.
  • While the meat is soaking we can get going on the dipping sauce: Mix everything together and taste.
  • If it's too spicy-hot, just add a little more sugar, fish sauce, and lime juice till the flavor is right.
  • When it's time to cook the meat, start your grill (I prefer charcoal).
  • Skewer the meat if thats what you are doing, and place the items on the grill.
  • Cook both sides evenly for a couple of minutes and make sure it's cooked all the way through.
  • When eating, dip the meat into the sauce and enjoy.

PORK RIB SATAYS WITH PEANUT SAUCE



Pork Rib Satays with Peanut Sauce image

Categories     Ginger     Pork     Appetizer     Bake     Pork Rib     Peanut     Summer     Grill/Barbecue     Bon Appétit     Dairy Free     Tree Nut Free

Yield Serves 6

Number Of Ingredients 12

5 large shallots, chopped
6 tablespoons soy sauce
4 1/2 tablespoons distilled white vinegar
3 tablespoons (packed) minced peeled fresh ginger
1 1/2 tablespoons peanut oil
3 garlic cloves, minced
1 1/2 teaspoons ground coriander
1 1/2 teaspoons (packed) brown sugar
3/4 teaspoon cayenne pepper
2 pounds baby back pork ribs, cut into 4- to 5-rib sections
Assorted cut-up raw vegetables (such as carrots, cucumber, celery and cauliflower florets)
Peanut Sauce

Steps:

  • Mix first 9 ingredients in resealable plastic bag. Add ribs. Seal bag; turn to coat ribs with marinade. Chill overnight.
  • Preheat oven to 350°F. Line large roasting pan with long piece of foil, overlapping each short side by 10 inches. Place ribs and marinade on foil in pan. Spoon some marinade over ribs. Fold foil over, enclosing ribs loosely in foil. Bake until ribs are tender, about 1 hour 15 minutes. Cool ribs slightly. (Can be prepared 1 day ahead. Keep ribs enclosed in foil in pan and refrigerate.)
  • Prepare barbecue (medium heat) or preheat broiler. Unwrap ribs. Using tongs, transfer ribs to work surface. Cut rib sections between bones into individual ribs. If broiling, place ribs on baking sheet. Grill or broil ribs until well browned, about 3 minutes per side.
  • Place ribs on platter. Arrange vegetables and Peanut Sauce alongside.

THAI-STYLE SPARE RIBS



Thai-Style Spare Ribs image

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

2 racks of baby back ribs, 3 to 4 pounds, halved lengthwise to make 3-inch ribs (ask your butcher to do this)
2 teaspoons kosher salt
3 tablespoons honey
2 tablespoons soy sauce
1 tablespoon tamarind paste or hoisin sauce
1 teaspoon toasted sesame oil
2 garlic cloves, minced
2 tablespoons grated ginger
1/2 teaspoon crushed red pepper
1/2 teaspoon black pepper
1/4 teaspoon cinnamon
Pinch of grated nutmeg
Pinch of cayenne
2 tablespoons Shaoxing cooking wine, mirin or sherry
3 tablespoons chopped garlic chives or scallions, for garnish
3 tablespoons chopped cilantro leaves and tender stems, for garnish

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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