Marinated Thai Style Pork Spareribs Recipes

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THAI PORK RIBS (SII KHRONG MUU TAI NAAM)

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



Thai Pork Ribs (Sii Khrong Muu Tai Naam) image

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.

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

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



Thai-Style Spare Ribs image

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

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

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



Thai-Style Baby Back Ribs image

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

2 racks of baby back ribs, about three to three and a half pounds total
Salt and freshly cracked pepper
1/4 cup fish sauce
1/4 cup soy sauce
1/4 cup fresh lime juice (from about 2 limes)
1 tablespoon sugar
2 tablespoons minced jalapeños or other fresh chilies of your choice
2 tablespoons minced ginger
1 tablespoon minced garlic
3 tablespoons finely chopped fresh lemon grass

THAI BARBEQUE MARINADE

This is fantastic for marinating chicken, pork, or beef! My friend from Thailand gave me this recipe! I find most of my ingredients at an Oriental market. Then you will have this for so many different recipes. Barbeque, broil, or grill to taste! YUMMMMY!!!!!

Provided by SYNDI111

Categories     Side Dish     Sauces and Condiments Recipes     Marinade Recipes

Time 10m

Yield 8

Number Of Ingredients 7



Thai Barbeque Marinade image

Steps:

  • Whisk together the fish sauce, rice wine, sesame oil, sugar, garlic, ginger, and honey in a small bowl. Marinate meat at least 6 hours or over night before cooking.

Nutrition Facts : Calories 64.7 calories, Carbohydrate 11.5 g, Fat 1.7 g, Fiber 0.1 g, Protein 0.4 g, SaturatedFat 0.2 g, Sodium 411 mg, Sugar 10.8 g

3 tablespoons fish sauce
2 tablespoons rice wine
1 tablespoon sesame oil
¼ cup white sugar
1 tablespoon minced garlic, or to taste
2 tablespoons minced fresh ginger root
2 tablespoons honey

THAI MARINATED PORK WITH DIPPING SAUCE

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



Thai Marinated Pork with Dipping Sauce image

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.

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

THAI-STYLE GRILLED PORK TENDERLOIN

Thin strips of pork tenderloin are marinated in garlic, soy sauce, and fish sauce, and then grilled and served with a spicy sweet and sour dipping sauce.

Provided by Melt Organic Buttery Spread

Categories     Trusted Brands: Recipes and Tips     Melt® Organic Buttery Spread

Yield 6

Number Of Ingredients 14



Thai-Style Grilled Pork Tenderloin image

Steps:

  • For the sauce: Whisk the granulated sugar, vinegar, lime juice, fish sauce, garlic, and red pepper flakes together in a bowl; set aside for serving.
  • For the pork: Combine the Melt®, fish sauce, soy sauce, brown sugar, garlic, and pepper in a bowl. Combine the marinade and pork in a large zipper-lock bag. Seal the bag tightly, toss to coat the pork, and let the pork marinate in the refrigerator for up to 1 hour.
  • Weave 2 pieces of pork onto each skewer.
  • For a Charcoal grill: Open the bottom grill vents completely. Light a large chimney starter filled with charcoal briquettes (100 briquettes; 6 quarts). When the coals are hot, pour them in an even layer over the grill. Set the cooking grate in place, cover, and heat the grill until hot, about 5 minutes.
  • For a gas grill: Turn all the burners to high, cover, and heat the grill until hot, about 15 minutes. (Adjust the burners as needed to maintain a hot fire.)
  • Clean and oil the cooking grate. Place skewers on the grill and cook until the meat is cooked through and lightly charred around the edges, 7 to 10 minutes, flipping the skewers halfway through.
  • Transfer the skewers to a platter and let rest for 5 minutes. Remove the meat from the skewers, sprinkle the cilantro leaves over the top, and serve, passing the sauce separately.

Nutrition Facts : Calories 274 calories, Carbohydrate 16.3 g, Cholesterol 84.3 mg, Fat 10.4 g, Fiber 0.4 g, Protein 27.9 g, SaturatedFat 3.8 g, Sodium 995.6 mg, Sugar 14 g

⅓ cup granulated sugar
¼ cup white vinegar
¼ cup fresh lime juice
2 tablespoons fish sauce
2 garlic cloves, minced
1 teaspoon red pepper flakes
2 tablespoons Melt® Organic Buttery Spread
2 tablespoons fish sauce
2 tablespoons low-sodium soy sauce
1 tablespoon brown sugar
3 garlic cloves, minced
½ teaspoon pepper
2 (1 pound) pork tenderloins, trimmed all visible fat, and cut into 3-by-1/4-inch strips
½ cup lightly packed fresh cilantro

PORK RIB SATAYS WITH PEANUT SAUCE

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



Pork Rib Satays with Peanut Sauce image

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.

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

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