THAI-STYLE SPARE RIBS
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
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
THAI RIBS RECIPE
This Thai ribs recipe creates very tender ribs that are tangy-sticky good. This ribs recipe is made in your oven, so there's no messy parboiling involved-just stir together the marinade with the ribs and let them bake. Then, just before serving, top with a special Thai sauce that makes these ribs simply divine. Great for serving at a party too!
Provided by Darlene Schmidt
Categories Appetizer Dinner Entree
Time 2h10m
Yield 4
Number Of Ingredients 17
Steps:
- Chop up the ribs, being sure to leave on the fat (helps flavor the dish). Pack ribs into a 9 x 13-inch baking dish or pan.
- Combine marinade ingredients, stirring to dissolve sugar, and pour over the ribs. Turn to saturate all sides. Marinate at least 10 minutes while you warm up the oven (or up to 24 hours in the refrigerator, covered).
- Preheat oven to 325 F. The marinade should be 1/4- to 1/2-inch deep around the ribs. (If your baking pan is larger, you may need to add up to 1/4 cup water to achieve this.) Cover with lid or foil and bake 1 hour.
- Remove from oven. There should be at least 1/2 inch of sauce in the pan. While you have the dish out, turn over any ribs that look dry, ensuring most of the meaty parts are covered with sauce. Cover and return to oven for 1 more hour.
- While ribs are baking, combine Thai Sauce ingredients together in a saucepan. Bring to a boil over high heat, then reduce to medium (it will smell rather pungent as the vinegar burns off). Boil 10 to 12 minutes, or until sauce has been reduced by 1/3 and has thickened.
- Remove from heat and add 1/2 tablespoon lime juice. Once it has cooled, do a taste-test: it should be tangy, with strong sweet, sour, and spicy tones, plus a little salty. Adjust the flavors by adding more sugar if you find it too sour, more cayenne if you'd like it spicier, or more fish sauce if you'd like it saltier. Add more lime juice if too sweet or salty. Note that it will taste strong now, but will be delicious when combined with the ribs.
- When ribs are cooked to your liking, transfer to a serving bowl or platter (bring some of the marinade with them). Now drizzle over the tangy Thai sauce and top with the green onion and coriander. Serve with jasmine rice and enjoy!
Nutrition Facts : Calories 1416 kcal, Carbohydrate 43 g, Cholesterol 357 mg, Fiber 2 g, Protein 76 g, SaturatedFat 32 g, Sodium 3475 mg, Sugar 34 g, Fat 105 g, ServingSize Serves 3-4, UnsaturatedFat 0 g
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 BARBECUED BABY BACK RIBS
Another recipe found in my "The Complete Meat Cookbook" by Bruce Aidells and Denis Kelly. It is untried by me but sounds really good and I hope to try it soon. Times don't include the overnight marinating time.
Provided by diner524
Categories Pork
Time 1h40m
Yield 4-6 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 1268.2, Fat 92.4, SaturatedFat 31, Cholesterol 352.1, Sodium 2361.4, Carbohydrate 9.8, Fiber 0.2, Sugar 7.3, Protein 99.5
BABY BACK RIBS WITH CAROLINA BASTE
This American pork rib recipe is sure to satisfy at a barbecue - roast until tender, then finish with a sticky glaze for melt-in-the-mouth meat
Provided by Jennifer Joyce
Categories Dinner, Lunch, Main course, Supper
Time 3h20m
Number Of Ingredients 13
Steps:
- Heat oven to 160C/140C fan/gas 3. Combine the sugar, paprika, mustard powder, celery salt and garlic granules in a bowl, and rub all over the ribs. Place in 2 large roasting tins with racks set inside (if you don't have racks, that's fine). Pour 150ml water into the bottom of each tin, cover tightly with foil and roast for 3 hrs until nearly falling apart. If your roasting tins are on different shelves, swap them over halfway through the cooking time. Once cooked, remove and drain the cooking liquid.
- Meanwhile, to make the baste, mix all the ingredients in a saucepan and cook for 10 mins, stirring occasionally, until the sugar has dissolved. Set aside.
- Heat an outdoor barbecue. Whether your grill is gas or charcoal, use low heat to barbecue the ribs. Cook the ribs for 3-4 mins each side, brushing regularly with the baste, until golden and sticky. Alternatively, heat oven to 220C/200C fan/ gas 7 and roast the ribs for 25-30 mins, turning the ribs over and rotating the tins halfway through the cooking time.
Nutrition Facts : Calories 477 calories, Fat 26 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 31 grams sugar, Fiber 2 grams fiber, Protein 25 grams protein, Sodium 2.3 milligram of sodium
CAROLINA BARBECUED BABY BACK RIBS
These tasty ribs are easy to prepare, and make an attractive presentation with their shiny dark mahogany finish. Ask your butcher to cut the ribs in half, lengthwise, for more easily handled portions. Serve with a colorful fresh fruit salad topped with my creamy orange fruit salad dressing, "Recipe # 242306" and fresh corn on the cob, for a meal that will impress your guests. The recipe calls for 2 racks of baby backs.
Provided by GREG IN SAN DIEGO
Categories Pork
Time 3h30m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Remove the membrane from the underside of the ribs. This is important. If you've not done this before, Google the technique.
- In a small bowl, combine the chili powder, sugar, crushed red pepper, garlic powder and thyme and mix well.
- Using your fingers, rub the mixture over both sides of the ribs.
- Cure the ribs in the refrigerator for at least 2 hours and for more flavor, up to 24 hours.
- To make the barbecue sauce, chop the onion and cook it in the vegetable oil until it is dark golden.
- Transfer the onion to a saucepan and add all the remaining barbecue sauce ingredients.
- Bring to a simmer, reduce heat to low, cover and simmer for 30 minutes.
- Pour the sauce through a medium-meshed strainer, scraping the sieve with a metal spoon to force all the pulp through the sieve.
- Refrigerate the sauce.
- Grill the ribs over medium indirect heat, for about 75 minutes or until the meat begins to shrink from the ends of the rib bones.
- Baste the ribs with the sauce occasionally, stopping 15 minutes before removing the ribs from the grill.
- To serve, cut the ribs into individual pieces and transfer them to a garnished serving platter or to garnished individual plates and serve at once, along with any extra sauce and the fruit salad and corn on the cob.
Nutrition Facts : Calories 1748.5, Fat 114.2, SaturatedFat 40.6, Cholesterol 367.4, Sodium 3839.1, Carbohydrate 100.4, Fiber 3.5, Sugar 87.2, Protein 80.6
OLD BAY BARBECUED BABY BACK RIBS
Old Bay with ribs you say? YES! Old Bay seasoning is not just for seafood. This recipe includes a great rub using Old Bay Seasoning. Easy to prepare and fast, especially if you boil the ribs in advance. Barbecue time is only 20 minutes! GASP!-Yes I said boil. I know many say boiling boils out all the flavor, but these ribs are as tasty as can be. Cook time does not include standing time of 20 minutes to 24 hours. These can be finished either on the grill or in the oven.
Provided by IHeartDogs
Categories Very Low Carbs
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Cut ribs into 3 or 4 rib sections.
- Place ribs in a large stockpot along with onion and garlic.
- Cover with water and bring to a full boil.
- Cover pot and lower heat to simmer, and let simmer for 45 minutes.
- Meanwhile, in a small bowl, combine Old Bay seasoning and brown sugar together, mixing well.
- After 45 minutes, carefully remove ribs from stockpot and place on a platter and let cool for 5 minutes.
- Rub ribs with seasoning mix.
- Let ribs stand with rub anywhere from 20 minutes to 24 hours, wrapping and refrigerating if longer than 20 minutes (I make mine the morning of the day I'm planning on barbecuing them).
- Before finishing, bring ribs back to room temperature if they have been refrigerated.
- If using the grill, preheat grill to medium or medium-high heat.
- Place ribs on grill and barbecue 5 minutes on each side, then baste with your favorite barbecue sauce and continue to grill about 5-10 minutes each side, until heated through.
- If finishing in the oven, preheat oven to 350°F and place ribs on shallow baking dish.
- Bake for about 10 minutes, then baste with sauce and bake another 10 minutes.
- Turn ribs over, baste the other side, and continue cooking about 10 minutes more, until heated through.
- Serve ribs with extra sauce on the side.
CHINESE BARBECUED BABY BACK RIBS
Make and share this Chinese Barbecued Baby Back Ribs recipe from Food.com.
Provided by cookiedog
Categories Pork
Time 1h
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400°F with rack in middle. Line a 17- by 12- by 1-inch baking pan with foil.
- Purée ginger, garlic, soy sauce, and oil in a blender, then transfer to a bowl and whisk in hoisin sauce and honey. Reserve 1/2 cup sauce and coat ribs with remainder.
- Arrange ribs, meaty sides down, in pan and bake, turning and basting once with some of reserved sauce halfway through baking, until cooked through, about 40 minutes.
- Turn on broiler. Brush ribs, meaty sides up, with remaining sauce. Broil 4 to 5 inches from heat until edges are lightly charred, 4 to 8 minutes.
BEST BARBECUED BABY BACK RIBS
Make and share this Best Barbecued Baby Back Ribs recipe from Food.com.
Provided by PalatablePastime
Categories Pork
Time 6h
Yield 2-3 serving(s)
Number Of Ingredients 5
Steps:
- Prepare ribs by removing membrane from the back of the ribs (use a paper towel to grab the edge and pull), then rinse ribs under cool water and pat dry.
- Place a sheet of plastic wrap larger than the rib piece on the counter and top with ribs.
- Take the rib rub and rub it into the meat on both sides using your fingers, trying to coat it as much as possible.
- Top the ribs with another sheet of plastic, wrapping it, then refrigerate ribs overnight.
- Remove ribs from refrigerator and allow the ribs to rise to room temp while the oven heats up to 250°F.
- Remove ribs from plastic and wrap in foil, placing the wrapped ribs on a large shallow baking sheet.
- Bake ribs for 3 hours, then remove from oven.
- Finish ribs on the grill, adding bbq sauce as soon as you put them on, and grilling for 6-8 minutes or until sauce sets.
Nutrition Facts : Calories 28.7, Fat 0.7, SaturatedFat 0.1, Sodium 312.1, Carbohydrate 4.9, Fiber 0.5, Sugar 1.5, Protein 0.7
THAI-BBQ SLOW-COOKER RIBS
Try our Thai BBQ Slow-Cooker Ribs and serve with dinner. These smoky, spicy Thai-BBQ Slow-Cooker Ribs pair great with hot rice and grilled vegetables.
Provided by My Food and Family
Categories Home
Time 6h45m
Yield 8 servings
Number Of Ingredients 9
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.
Nutrition Facts : Calories 340, Fat 23 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 90 mg, Sodium 380 mg, Carbohydrate 8 g, Fiber 0 g, Sugar 7 g, Protein 25 g
MEMPHIS STYLE BABY BACK RIBS
I got this recipe from an elderly gentleman who volunteered to cook up a bunch of ribs for a fundraiser I was hosting. The fundraiser was a huge success, and my family and I have enjoyed this recipe immensely over the years. You can use either baby back or spareribs. Even country style ribs will work, but you'll have to adjust the cooking time.
Provided by Pokey in San Antonio
Categories Pork
Time 6h20m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Remove the membrane from the back of the slab of ribs. Just work your finger up under the paper thin membrane and peel off.
- Combine next 8 ingredients and rub into the ribs on both sides. Wrap in plastic wrap and chill over night.
- Remove plastic and let come to room temp before grilling.
- Prepare smoker or grill using indirect heating method.
- Smoke ribs at 225-230 for 4-5 hours, turning and basting every 50 minutes. You can use a Webber-style grill, but you'll have to cut back on the recommended number of briquettes to keep the heat down. Use hickory, apple, or pecan for the smoke.
- For the basting sauce: combine the cider, water, rub, salt, and liquid smoke.
- Ribs are done when meat has pulled back from the ends of the rib bones 1/4"-3/8" and when you give a bone a twist it comes free from the meet.
- Remove, sprinkle with a little salt, brush with honey, and wrap in foil and let rest for 15 - 20 minute.
- Slice in one or two bone sections--enjoy!
Nutrition Facts : Calories 100.1, Fat 1.2, SaturatedFat 0.1, Sodium 791.2, Carbohydrate 22.8, Fiber 1.8, Sugar 18.3, Protein 1.5
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- Method: If you have a stovetop steamer, bring water to a boil under the steamer rack. Add ribs to steamer basket, cover and steam for 20 minutes. Uncover ribs and let them cool for 15 minutes or so.
- Preheat oven to 325ºF and set an oven rack in the center position. Line a large glass baking pan with foil. Arrange the ribs in the pan, curved side up, with a little space between them so they steam evenly. (you may need two pans to fit them all). Pour 1 1/2 cups water into the foil-lined pan. Cover the pan tightly with another sheet of foil. Steam the ribs for 1 hour, uncover ribs and let them cool at room temperature for 10-15 minutes.
- While the ribs are steaming and then cooling, put the rest of the ingredients into a blender or food processor and process for 30 seconds to a minute, until smooth.
- When the ribs are cool, put them in a large plastic container or non-reactive (glass) baking pan, pour the marinade on top and toss to coat. Cover with a lid or plastic wrap, and marinate overnight in the refrigerator.
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