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
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.
THAI BBQ PORK SPARE RIBS
Packed full of amazing flavors like fish sauce, soy sauce, peanuts, cilantro among other awesome ingredients, these Thai BBQ Pork Spare Ribs are also so incredibly easy to make! Marinaded and then slow cooked, these pork spare ribs are perfectly juicy and tender.
Provided by Danielle Wolter
Categories Main Course
Time 9h5m
Number Of Ingredients 16
Steps:
- Combine all the marinade ingredients in a bowl and add the ribs, flipping to make sure the surface of the meat is covered. Let sit in the fridge for at least 6 hours, or overnight (preferred).
- Combine all the BBQ sauce ingredients in a bowl and mix well to combine. Store in the fridge until ready to use.
- Heat the grill to 250 degrees. Wrap the marinated ribs tightly with aluminum foil (use several layers of foil to prevent leakage) and place on the grill.
- Cook for 2 1/2 hours at about 250 degrees, flipping every 30 minutes to keep the ribs juicy.
- Remove the ribs from the grill and take the foil off. Turn the grill up to 400 degrees.
- Brush the Thai BBQ sauce over the ribs and place them directly on the grill. Cook for about 7-10 minutes per side, or until sauce has caramelized.
- Remove from the grill, slice with a cleaver or kitchen shears, and serve brushed with additional BBQ sauce and crushed peanuts.
Nutrition Facts : ServingSize 2 ribs, Calories 844 kcal, Carbohydrate 8 g, Protein 46 g, Fat 68 g, SaturatedFat 22 g, Cholesterol 227 mg, Sodium 1546 mg, Fiber 1 g, Sugar 6 g
MARINATED THAI-STYLE PORK SPARERIBS
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
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 .
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-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
TAMMY WOOD'S THAI PORK RIBS
Tammy Wood, Masterchef Canada contestant known for her wild game recipes demo'd this recipe at the Chiliwack Fair. Flavourful alternative to the usual barbecued ribs or when you need an oven rib recipe. I couldn't find Serrano chili honey vinegar so I made my own using Martha Stewart's recipe for serrano chill honey vinaigrette.
Provided by fluffystew
Categories Pork
Time 2h20m
Yield 2-4 serving(s)
Number Of Ingredients 14
Steps:
- Add all marinade ingredients together and stir well. Coat all ribs with marinade and let sit overnight for best results.
- Pour ribs and all marinade in a roaster with a lid and place in middle oven rack at 350 degrees for about 2 hours. Check on your ribs at the 90 minute mark. I take a rib out and see if the meat is falling off the bone. When this begins to happen, your ribs are ready to enjoy.
- In a saucepan, heat the butter olive oil and 2 Tablespoons of brown sugar. Stir well till the sugar dissolves. Add mango and coat well with sauce, flipping gently. Add bell pepper slivers and chill flakes. Heat should be on medium high. Slowly add ribs and continue to toss gently till all is married well together.
- Serving suggestion: place leaf lettuce on a plate, add the ribs and pour the mango mixture over the top.
Nutrition Facts : Calories 2351.7, Fat 170.7, SaturatedFat 43, Cholesterol 369.5, Sodium 2568.4, Carbohydrate 104.3, Fiber 6, Sugar 91, Protein 109
More about "tammy woods thai pork ribs recipes"
THAI PORK RIBS RECIPE - THEFORKBITE.COM
From theforkbite.com
4.7/5 (3)Total Time 1 hr 17 minsCategory EntreeCalories 257 per serving
- Mix all the sauce ingredients like the cilantro, garlic, oyster sauce, white pepper, sugar, dark soy sauce, sweet soy sauce and the food coloring. Add to the boiling water and stir well.
THAI PORK RIBS | CROWD PLEASING RECIPE YOU CAN TRY RIGHT …
From youtube.com
Author YummethViews 8.7K
THAI STYLE SPARE RIB RECIPE | OVEN BROILED PORK SPARE RIBS …
From thaicookbook.tv
THAI SWEET CHILI RIBS - BARBECUEBIBLE.COM
From barbecuebible.com
TOM YUM PORK RIBS - TOM YUM GRADOOG MOO …
From thaitable.com
AUTHENTIC THAI RECIPES - DRY CHILI PORK RIBS CURRY …
From eatingthaifood.com
CHRISSY TEIGEN’S THAI SOY-GARLIC FRIED RIBS RECIPE | BON …
From bonappetit.com
25 RIBS IDEAS IN 2022 | RIB RECIPES, BBQ RECIPES, PORK RECIPES
From pinterest.ca
THAI-STYLE STICKY PORK RIBS WITH MANGO SALAD RECIPE - DELICIOUS.
From deliciousmagazine.co.uk
44 RECIPES IDEAS IN 2021 | RECIPES, COOKING RECIPES, FOOD
From pinterest.com
THAI BARBECUED BABY BACK PORK RIBS RECIPE - FOOD NEWS
From foodnewsnews.com
PORK ARCHIVES - COOKING WITH TAMMY.RECIPES
From cookingwithtammy.recipes
THAI FOOD RECIPE: STEWED PORK RIBS (TOON SI KRONG MOO)
From joysthaifood.com
THAI PORK RIBS RECIPES ALL YOU NEED IS FOOD - STEVEHACKS
From stevehacks.com
THAI-STYLE PORK RIBS | MEAT THERMOMETER | HYGROMETER | THERMOPRO
From buythermopro.com
THAI-STYLE RIBS RECIPE | MYRECIPES
From myrecipes.com
PEPPER TEIGEN'S THAI GLAZED RIBS RECIPE - PUREWOW
From purewow.com
THAI PORK RIBS - THAI RECIPES
From cooking-thai-recipes.com
SUSAN JUNG’S RECIPE FOR THAI-STYLE PORK RIBS - SOUTH CHINA …
From scmp.com
BEST BBQ RIBS RECIPE - COOKING WITH TAMMY.RECIPES
From cookingwithtammy.recipes
THAI SLOW-COOKED PORK RIBS - RECIPE | SCMP COOKING
From scmp.com
TOM SAAP (THAI PORK RIBS HOT AND SOUR SOUP) - FEARLESS EATING
From fearlesseating.net
THAI PORK RIBS RECIPE: FRIED PORK RIBS WITH LEMONGRASS ... - YOUTUBE
From youtube.com
THAI PORK RIBS WITH COCONUT RICE - SEASONED SPRINKLES
From seasonedsprinkles.com
POK POK’S THAI PORK RIBS RECIPE - BACON IS MAGIC
From baconismagic.ca
SOUTHERN THAI PORK RIB CURRY (แกงพริกกระดูกหมู)
From shesimmers.com
THAI RIB SATAY WITH PEANUT SAUCE | THE HIGH HEEL GOURMET
From highheelgourmet.com
THAI-STYLE GRILLED PORK COUNTRY RIBS - THE DAILY MEAL
From thedailymeal.com
THAI PORK RIBS IN SOUP RECIPE | GANG SI KRONG MOO PHAK BOONG
From joysthaifood.com
THAI-STYLE PORK RIBS RECIPE | SIDECHEF
From sidechef.com
ASIAN THAI RIB TACOS - LAURA FUENTES
From laurafuentes.com
CRAVINGS | THAI TOM YUM PORK RIBS - CRAVINGS BY CHRISSY TEIGEN
From cravingsbychrissyteigen.com
THAI RIBS RECIPE - THE SPRUCE EATS
From thespruceeats.com
GAENG KHUA PRIK SI KRONG MOO (SOUTHERN THAI CURRY WITH PORK …
From seriouseats.com
THAI RIBS SUPREME RECIPE - THE SPRUCE EATS
From thespruceeats.com
220 EASY AND TASTY THAI PORK RECIPES BY HOME COOKS - COOKPAD
From cookpad.com
PORK RIB RECIPES | ALLRECIPES
From allrecipes.com
10 RIB RECIPES IDEAS | RIB RECIPES, RECIPES, PORK RECIPES
From pinterest.com
THAI SOURED PORK RIBS
From shesimmers.com
VIETNAMESE CARAMELIZED PORK SPARE RIBS (SUON KHIA OR SUON RAM …
From vickypham.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love