STICKY ASAIN RIBS
This Sticky Asian Pork Ribs recipe is baked in the oven to melt-in-your-mouth, sticky, sweet, crispy, spicy perfection.
Provided by Jennifer Grissom
Categories Main Course
Number Of Ingredients 16
Steps:
- Preheat the oven to 300 degrees Fahrenheit.
- On the back of the rack of ribs, score the white membrane in a one inch diagonal pattern using a sharp knife or completely remove the white membrane.
- Stir the brown sugar rib rub ingredients together in a small bowl. Pat the rub mixture over the front and back of the slab of ribs.
- Place the ribs meat side up on a baking sheet that has been greased or lined with foil or parchment. Cover tightly with foil.
- Bake the covered ribs for 2 - 2.5 hours. Test for tenderness and if the meat is easily pulling away from the bone. Cook for an additional half an hour if needed.
- Place the Sticky Asian Sauce ingredients in a small sauce pan. Bring to a low boil and simmer for 5 minutes. Let the sauce cool to thicken.
- When desired rib tenderness is reached, remove the foil.
- Turn the oven to broil. Brush the ribs with the Sticky Asian Sauce. Broil for 2-3 minutes and then brush with sauce again. Broil an additional 2-3 minutes until the sauce starts to caramelize.
- Garnish with any left over sauce, sesame seeds, and sliced green onions.
Nutrition Facts : Calories 642 kcal, Carbohydrate 66 g, Protein 34 g, Fat 28 g, SaturatedFat 10 g, Cholesterol 111 mg, Sodium 2072 mg, Fiber 1 g, Sugar 62 g, ServingSize 1 serving
EXTRA STICKY THAI BBQ RIBS W/PEANUT BBQ SAUCE + SWEET THAI GINGER SLAW.
These ribs are awesome. Very different, yes, but sometimes the traditional BBQ ribs can get old, barbecue after barbecue, you know? So that is when these ribs come into play.
Provided by Tieghan Gerard
Categories Main Course
Time 3h
Number Of Ingredients 32
Steps:
- If using baby back ribs take a butter knife, wedge it just underneath the membrane to loosen and pull the membrane up and off the bone. Then just use your hands to pull the rest of the membrane off.
- Place the ribs in a large baking dish or roasting pan.
- In a large 4 cup glass measuring cup or bowl combine the sweet thai chili sauce, soy sauce, red curry paste, fish sauce, ginger, garlic and pepper. Whisk to combine and then pour the marinade over the ribs. Place the ribs in the fridge overnight, turning then once or twice if possible to make sure they get fully covered in the marinade.
- The next morning or afternoon (depending on when you plan to eat) preheat the oven 300 degrees F. Cover the baking dish tightly with foil and bake for 2 1/2-6 hours (if you go the full six hours bake them at 275 degrees F.) or until very tender. Try to baste the ribs once or twice during cooking. During this time I prepare the BBQ sauce and slaw (recipes below).
- When the ribs are done cooking preheat the grill to medium high heat and grease the grates. Remove the ribs from the baking dish and place them a baking sheet or large tray. Cover the ribs in the Peanut BBQ sauce (recipe below) and grill 3-5 minutes per side or until lightly charred. Be careful flipping the ribs as the will be very tender. Serve the ribs with more Peanut BBQ sauce and the Thai Slaw (recipes below).
- In a large glass measuring cup or bowl whisk together the soy sauce, ketchup, warm/melted peanut butter, sweet thai chili sauce, rice vinegar, thai red curry paste, Chinese 5 spice, lime juice and cilantro. If the sauce is not mixing place it in the microwave or over the stove and warm until everything is melted together. If the sauce is to thick add water to your liking.
- Add the cabbage, zucchini, red pepper, orange pepper, jalapeno, cilantro and basil to a large bowl. In another small bowl whisk together the lime juice, rice wine vinegar, sweet thai chili sauce, warmed/melted peanut butter, fish sauce, soy sauce and fresh ginger. Pour the dressing over the slaw and toss well to coat. Place in the fridge until ready to serve and then add the peanut. The slaw can be made the night before.
Nutrition Facts : ServingSize 4 g, Calories 586 kcal, Carbohydrate 48 g, Protein 67 g, Fat 45 g, SaturatedFat 8 g, Cholesterol 209 mg, Sodium 1258 mg, Fiber 5 g, Sugar 37 g
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 TIME STICKY RIBS
This recipe takes a while to slow cook, but as long as you have the time, they are totally worth it!! I found the sauce by looking up sticky rice dipping sauces and I changed a couple of them around to work with each other and came up with this. My boyfriend and I loved it so much on our rice that I decided to use it as a...
Provided by Ashley Dawkins
Categories Other Sauces
Time 6h15m
Number Of Ingredients 13
Steps:
- 1. Place the rub all over the ribs and let set over night.
- 2. MAKE THE BASTING SAUCE AND LET SIT THROUGH THE NIGHT WITH THE RIBS. TO MAKE THE SAUCE:
- 3. Heat vinegar and sugar on the stove until sugar is dissolved.
- 4. Take the vinegar mix and all of the other ingredients and blend them together. (I used a mini food processer. A little spilled out, but it wasn't a big mess.)
- 5. ON THE DAY OF RIB COOKING: Take the ribs out of the fridge and let stand while the oven is preheating to 250*. Add a coating of the basting sauce and place a "tent" over the top of the ribs. (I just folded a piece of aluminum foil and place on the ribs so that the air can still move through the meat.) Place in the oven for 2 hours.
- 6. After the 2 hours, take the ribs out and apply another helping of the basting sauce and put the tent back on the ribs and place back in the oven for another 2 hours.
- 7. Take the ribs out of the oven and apply another coat of basting sauce. Place the ribs back in the oven WITHOUT the tent for and additional 2 hours.
- 8. Take the ribs out of the oven and put another layer of the basting sauce on. Also put a layer of brown sugar over the top of the ribs. Put the oven on LOW BROIL and let the sugars melt completely. Remove from the oven once the brown sugar is cooked onto the ribs. (This step is also WITHOUT the tent.)
- 9. Cut and serve!
STICKY TAMARIND RIBS WITH SWEET AND SPICY KALE MANGO SLAW
Provided by Katie Lee Biegel
Categories main-dish
Time 7h15m
Yield 4 to 6 servings
Number Of Ingredients 36
Steps:
- For the ribs and rub: Tear two sheets of aluminum foil (large enough to fully wrap each rack of ribs) and place each on a rimmed baking sheet. Place a rack of ribs on top of each. Mix together the dark brown sugar, chili powder, curry powder, salt, garlic powder, onion powder, black pepper and cayenne in a bowl. Reserve 1 tablespoon rub mixture. Evenly divide the remaining rub between the two racks of ribs and cover all surfaces of the fronts, backs and sides of each. Wrap tightly in the aluminum foil. Refrigerate for at least 4 hours and up to overnight.
- Preheat the oven to 500 degrees F.
- Bake the ribs 20 to 30 minutes. Reduce the heat to 250 degrees F. Continue to cook until the meat is tender, about 1 1/2 hours.
- For the sauce: In a medium saucepan over medium heat, heat the olive oil. Add the onion and saute until translucent, about 5 minutes. Stir in the ginger and the reserved spice rub and saute an additional minute to allow the spices to bloom. Add the ketchup, chicken broth, dark brown sugar, tamarind paste, Worcestershire sauce and garlic powder, and stir to combine. Reduce heat to a simmer and cook until slightly thickened, about 10 minutes.
- Remove the ribs from the oven and preheat the broiler to high.
- Remove the ribs from the foil and place them on the baking sheets. Spoon 3 tablespoons of the liquid that has gathered in the foil into the sauce and stir to combine. Brush the ribs generously with a few tablespoons of the sauce. Place under the broiler, rotating the baking sheet if necessary, until the sauce begins to brown and thicken, 3 to 4 minutes. Repeat with the remaining ribs. Transfer the ribs to a cutting board and brush with the sauce once again. Serve the ribs with additional sauce and the Slaw.
- For the dressing: In a small bowl, whisk together the lime juice, oil, vinegar, granulated sugar, ginger, salt, garlic and black pepper until emulsified.
- For the slaw: In a large salad bowl, combine the kale, cabbage, mango, bell pepper, scallions, chile, peanuts, cilantro and mint.
- Add the dressing to the slaw and toss to combine.
FALL-OFF-THE-BONE STICKY BARBECUE RIBS
Prep these ribs in the oven first, then glaze with a sticky sauce and fire up the barbecue. They can be easily transported for finishing outdoors
Provided by Barney Desmazery
Categories Dinner
Time 3h30m
Number Of Ingredients 12
Steps:
- If there's a thin membrane on the back of the ribs, peel this off as best you can. The length of the ribs will be determined by the size of your roasting tin and barbecue - leave them whole or cut in half or thirds. Tip the ribs into a large, deep roasting tin. Whisk the rest of the ingredients together in a bowl until completely combined, then pour this over the ribs. Toss the ribs in the sauce using your hands to ensure they're completely coated. Cover the tin with foil, shiny-side down. To cook straightaway, simply leave to marinate while the oven heats up, or chill the ribs overnight.
- Heat the oven to 160C/140C fan/gas 3 and bake the ribs for 2 hrs 30 mins-3 hrs, turning once or twice until the bones are exposed and the meat is pull-apart tender. When the ribs are cooked, leave to cool a little, then lift onto a tray using tongs. Pour the sauce from the tin into a saucepan and bring to the boil. Reduce the heat and simmer for 25-30 mins, stirring occasionally until thickened. Leave to cool. The sauce and ribs can be prepared up to two days ahead and chilled.
- Light the barbecue and wait until the coals are ashen, or set a gas barbecue to medium. Put as many ribs on the grill as you can fit, then brush generously with the sauce. Working quickly, grill the ribs, basting with more sauce and turning every minute or so until the ribs are well-coated, charred at the edges, caramelised and sticky. Repeat with any remaining ribs and sauce if they didn't all fit on the grill at once. Serve piled high on a platter with the reserved sauce on the side for slathering on top. Any leftover sauce will keep chilled in the fridge for up to a week.
Nutrition Facts : Calories 363 calories, Fat 18 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 32 grams sugar, Fiber 2 grams fiber, Protein 17 grams protein, Sodium 2.7 milligram of sodium
THAI STICKY CHICKEN & RIBS
Marinate this Thai street food favourite the night before for maximum flavour
Provided by Lulu Grimes
Categories Dinner, Main course, Supper
Time 2h
Number Of Ingredients 19
Steps:
- To make the marinade, put the chillies, coriander stalks, garlic, ginger, turmeric, soy sauce, fish sauce, sugar and honey in a food processor. Whizz to a rough paste. Cut each chicken thigh into 2 pieces down the side of bone (so one side keeps the bone). Put all the chicken and ribs in a ceramic dish or suitable plastic container and pour over the marinade. Turn the meat over so it is coated, cover and put it in the fridge until needed (up to 24 hrs).
- Make the sauce. Put the sugar in a pan with 250ml water, bring to the boil, simmer for a few mins to make a sugar syrup, then stir in garlic, vinegar, lime juice, fish sauce and chilli. Cool, then stir in coriander. Will keep for 24 hrs in the fridge.
- Heat oven to 160C/140C fan/gas 3. Lift the ribs into a baking dish, cover with foil and put in the oven for 1 hr. Add the chicken pieces around the ribs, turn up the oven to 200C/180C fan/gas 6 and cook, uncovered, for 20 mins or so until the chicken is cooked through. By now the surface of the ribs and chicken should be quite brown and the marinade slightly sticky; if it isn't, put the lot under the grill - but keep an eye on it.
- Cut the ribs into sections and pile onto a platter with the chicken, drizzle over some sauce and serve the rest alongside with the salad and some steamed rice.
Nutrition Facts : Calories 533 calories, Fat 27 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 38 grams sugar, Protein 35 grams protein, Sodium 3.33 milligram of sodium
THAI SPICED SHORT RIBS
If you enjoy a glaze-like sauce, remove the lid to the crockpot when the ribs are done. Turn the heat to high (if it isn't already) and simmer until thickened.
Provided by Ang11002
Categories Meat
Time 3h15m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Combine oil, ginger, curry paste, allspice, salt and pepper in a small bowl to make a paste. Rub on ribs.
- Put ribs, cinnamon, onion & broth into a 4 1/2 quart or larger crockpot. Cover and cook until beef is tender, 6 to 7 hours on low or 3 1/2 to 4 hours on high. Skim excess fat from broth. Sprinkle with cilantro and serve.
Nutrition Facts : Calories 1809.7, Fat 167.8, SaturatedFat 72, Cholesterol 344.7, Sodium 515.1, Carbohydrate 4.8, Fiber 0.7, Sugar 1.8, Protein 65.8
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- To make the sauce: Heat oil in a medium saucepan over medium-high heat until shimmering. Add in shallots and cook, stirring occasionally, until softened, but not browned, about 5 minutes. Stir in garlic and ginger and cook until fragrant, about 30 seconds. Stir in ketchup, peanut butter, vinegar, sugar, soy sauce, curry paste, fish sauce, lime juice, and tamarind concentrate. Bring to a boil, then reduce heat and simmer until sauce thickens slightly, 5-10 minutes. Remove from heat and season with salt and pepper to taste. Transfer sauce to an airtight container and store in refrigerator until ready to use.
- To make the ribs: In a small bowl, mix together sugar, curry paste, fish sauce, salt, and pepper. Remove membrane from back of each rack of ribs and trim meat of excess fat. Spread seasoning mixture all over each rack of ribs.
- Fire up a smoker or grill to 225°F, adding chunks of smoking wood when at temperature. When the wood is ignited and produces smoke, place the ribs in smoker or grill, meaty side up, and smoke until the ribs bend slightly when lifted from one end, 5-6 hours. During the last 30 minutes of cooking, brush top of each rack with sauce. Remove ribs from smoker and garnish with peanuts, cilantro, and chili slices. Slice ribs between bones and serve immediately.
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