Thai Style Baby Back Ribs Food

THAI-STYLE BABY BACK RIBS

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.

THAI-STYLE BABY BACK RIBS

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.

THAI STYLE BABY BACK RIBS (WITH SMASHED CUCUMBER SALAD)

Steps:

• Heat the oven to 350°F. Place the ribs on a large baking sheet and season with salt and pepper and. Pour 1 cup of water into the baking sheet, and cover tightly with foil. Bake for 2 hours, until the meat nearly falls off the bone
• Prepare your grill to medium high. When the rib racks come out of the oven, let them cool for 20 minutes and then cut them into individual ribs. In a large bowl combine all the remaining ingredients and stir to combine. Divide in half (place half on the side for drizzling) and toss the other half with the ribs to coat. Transfer the coated ribs on the grill and char for 5-7 minutes total. Sprinkle with extra basil and serve.
• For the Cucumber Salad
• Gently smack cucumbers with a rolling pin or the bottom of a heavy pot until they begin to break apart. Tear into bite-size pieces. Transfer to a colander; toss with 1 teaspoon of salt. Let sit 10 minutes to drain excess liquid.
• In a medium bowl whisk the scallions, garlic, rice vinegar, sesame oil, sesame seeds and chili flakes. Add the smashed cucumbers. Taste and adjust seasoning with salt and top with cilantro.

THAI-STYLE SPARE RIBS

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.

SLOW-COOKER THAI STYLE RIBS

Steps:

• Place ribs in large shallow dish or resealable freezer plastic bag.
• In small bowl, stir remaining ingredients with wire whisk. Reserve 3/4 cup sauce for dipping; cover and refrigerate. Pour remaining sauce over ribs. Cover dish or seal bag; refrigerate 8 hours, turning occasionally.
• Spray 5- to 6-quart slow cooker with cooking spray. Remove ribs from marinade; discard marinade. Place 1 rack of ribs in bottom of slow cooker; stand remaining rib racks on their sides around edge of slow cooker. Cover; cook on High heat setting 1 hour. Reduce heat setting to Low; cook 5 hours longer.
• In 1-cup microwavable measuring cup, microwave reserved 3/4 cup sauce uncovered on High 1 minute to 1 minute 30 seconds or, stirring once, until thoroughly heated. Serve sauce with ribs.

THAI-BBQ SLOW-COOKER RIBS

Steps:

• Blend first 4 ingredients, half the cilantro, and 1 red chile in blender until smooth.
• Place ribs in slow cooker. Pour prepared sauce over ribs; cover with lid.
• Cook on LOW 6 to 7 hours (or on HIGH 3 to 4 hours). Remove ribs from slow cooker, discard drippings from slow cooker.
• Return ribs to slow cooker. Mix A.1. and barbecue sauce until blended; brush onto ribs. Cook, covered, on HIGH 30 min.
• Transfer ribs to platter. Cut remaining chile into thin slices; place over ribs. Sprinkle with remaining cilantro.

MARINATED THAI-STYLE PORK SPARERIBS

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 .

ASIAN-STYLE BABY BACK RIBS

Steps:

• Pat ribs dry. Combine the molasses, garlic salt, onion powder and Worcestershire sauce; spoon over meat. Place ribs on a rack in a small shallow roasting pan. Cover and bake at 325° for 50-60 minutes or until tender., In a small saucepan, combine the soy sauce, pineapple juice concentrate, vinegar, hoisin sauce, ketchup, lemon juice, mustard, Worcestershire sauce, ginger and garlic. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until slightly thickened, stirring occasionally., Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Brush ribs with some of the glaze; grill, uncovered, over medium heat for 8-12 minutes or until browned, turning frequently and brushing with additional glaze. Serve remaining glaze on the side. Garnish with onion.

THAI-STYLE BARBECUED BABY BACK RIBS

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.

THAI BARBECUE RIBS

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.

SWEET & SPICY ASIAN STYLE BBQ BACK RIBS

Steps:

• About one hour before you plan to start grilling, make the rub: In a small bowl, combine the brown sugar, salt, onion powder, chili powder, paprika and pepper. Pat the ribs dry with paper towels, then sprinkle both sides of each rack with the rub. Set aside at room temperature for one hour.
• Preheat the grill for indirect cooking at 250 to 300 degrees F. Add the drained wood chips, if using.
• Place the ribs, meaty side up, over a drip pan, close the grill, and cook for 2 hours, adding about 12 coals to a charcoal grill every 45 minutes or so to maintain the heat.
• Meanwhile, make the sauce: In a medium saucepan over medium heat, combine the honey, soy sauce, jam, vinegar and garlic sauce and bring to a boil. Reduce to a simmer and cook 15 minutes, stirring frequently, until lightly thickened. Set aside to cool to room temperature, then refrigerate.
• Continue to cook the ribs until they're so tender the rack will easily break when bent with tongs, 1 to 2 more hours, spraying on both sides with the tamarind juice every 20 to 30 minutes. Brush the ribs on both sides with the sauce and continue to cook for about 5 minutes, until the sauce is set. Remove from the grill and let stand for 5 minutes.
• Cut the racks into 3- or 4-rib sections and serve. Pass any remaining sauce at the table.

BABY BACK RIBS WITH PAPAYA SAUCE

Steps:

• Place the garlic, papaya, water, wine, honey, and tomato paste into a food processor. Pulse until until the mixture is finely chopped, about 15 seconds.
• Place the ribs into a 9x13-inch glass baking dish and pour the marinade overtop. Mix the ribs around in the marinade to ensure they are evenly coated. Cover with plastic wrap, and refrigerate for at least 6 hours, or overnight for best results.
• Preheat an oven to 400 degrees F (200 degrees C).
• Remove ribs from the marinade, and shake off excess. Scrape the marinade into a small saucepan and bring to a boil over high heat. Reduce heat to medium-low, and simmer for 10 minutes; set aside.
• Bake the ribs in the preheated oven until the meat pulls away easily from the bone, about 1 1/2 hours. Baste every 15 minutes with the reserved marinade.