Marinated Thai Style Pork Spareribs Recipes

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MARINATED THAI-STYLE PORK SPARERIBS



Marinated Thai-Style Pork Spareribs image

Provided by Stanley Lobel

Categories     Pork     Bake     Marinate     Super Bowl     Backyard BBQ     Dinner     Pork Rib     Tailgating     Family Reunion     Party     Dairy Free     Peanut Free     Tree Nut Free

Yield Serves 4 as a main course; 8 as an appetizer

Number Of Ingredients 12

1 cup sliced shallots
10 scallions, coarsely chopped
One 3-inch piece fresh ginger, sliced
8 large cloves garlic, peeled
1 cup coarsely chopped fresh cilantro including thin stems (and roots, if possible)
6 tablespoons soy sauce
2 tablespoons Thai or Vietnamese fish sauce (nam pla or nuoc mam)
1 teaspoon kosher salt
1 teaspoon fresh coarsely ground black pepper
2 tablespoons sugar
4 pounds pork spare ribs, cut by your butcher across the bone into 2- to 3-inch "racks," each rack cut between the bones into individual 2- to 3-inch-long riblets
Thai Chile-Herb Dipping Sauce

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 .

GREEK RIBS



Greek Ribs image

Best Greek ribs. Nice and garlicky but not overpowering.

Provided by Neil

Categories     World Cuisine Recipes     European     Greek

Time 5h40m

Yield 6

Number Of Ingredients 10

3 pounds baby back ribs, membranes removed
½ cup finely chopped onion
¼ cup olive oil
¼ cup fresh lemon juice
¼ cup chopped fresh oregano
1 tablespoon liquid honey
5 cloves garlic, minced
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
cooking spray

Steps:

  • Combine baby back ribs, onion, olive oil, lemon juice, oregano, honey, garlic, salt, and pepper in a large resealable plastic bag. Turn to ensure ribs are well coated.
  • Marinate in the refrigerator, turning occasionally, 4 to 8 hours.
  • Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil; grease with cooking spray.
  • Arrange ribs on the prepared baking sheet, leaving space between them.
  • Bake in the preheated oven until browned, about 10 minutes. Reduce oven temperature to 300 degrees F (150 degrees C). Continue baking until ribs are tender, about 1 hour.

Nutrition Facts : Calories 472.6 calories, Carbohydrate 6.4 g, Cholesterol 117 mg, Fat 38.5 g, Fiber 0.4 g, Protein 24.5 g, SaturatedFat 12.2 g, Sodium 421.8 mg, Sugar 3.7 g

THAI-STYLE SPARE RIBS



Thai-Style Spare Ribs image

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

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

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

SPARERIB MARINADE



Sparerib Marinade image

I can't remember where I found this recipe, but to me this is the best pork rib marinade out there. Honey and pork is a winning combination and these ribs are finger licking good.

Provided by Loadedpbj

Categories     Pork

Time 1h

Yield 4 serving(s)

Number Of Ingredients 12

1 kg pork spareribs
80 ml honey
60 ml soy sauce
45 ml oyster sauce
30 ml soft brown sugar
7 cm piece ginger, grated
3 garlic cloves, crushed
15 ml tomato paste
1 ml salt
1 ml cayenne pepper
1 ml ground cinnamon
5 ml rosemary

Steps:

  • Arrange the spareribs in a single layer in a nonmetallic dish.
  • Mix all the ingredients for the marinade together and pour over the spareribs.
  • If you don't really like ginger that much you may find it a bit over powering and would want to reduce it.
  • Cover and refrigerate for at least 8 hours or overnight.
  • Preheat the oven to 190°C and arrange the ribs on the rack of a roasting pan.
  • Oven roast for 50-60 minutes, basting occasionally with the marinade.
  • Turn every 10 minutes.
  • Or just throw them on the BBQ.
  • Cut the ribs into portions and serve.

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