Thai Time Sticky Ribs Recipes

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.

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!

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.