THAI-INSPIRED BRAISED SHORT RIBS
These short ribs get sweetness from orange and carrot, earthiness from onion and lemongrass, heat from chile garlic paste and floral notes from grains of paradise.This recipe by Stacey Ballis appeared in the Chicago Tribune.
Categories Soups/Stews
Time 8h19m59S
Yield 12
Number Of Ingredients 10
Steps:
- Heat the oil in a large skillet over high heat.
- Season short ribs with salt, ground grains of paradise and black pepper.
- When the oil is shimmering, sear the short ribs on all sides to deep brown caramelization, three to four minutes per side.
- Work in batches if necessary.
- Transfer the beef to a slow cooker in an even layer.
- Pour off all but 2 tablespoons of fat from the skillet.
- Add the onions and carrots to the skillet.
- Cook over medium heat until they have good color.
- Transfer them to the slow cooker with the ribs; pour off the remaining fat from the skillet.
- Squeeze the oranges by hand into a small bowl and nestle the quarters in between the short ribs in the slow cooker, along with the lemongrass pieces.
- Dissolve the chile paste or sauce in the orange juice.
- Deglaze the skillet with the juice mixture.
- Pour the juices over the ribs and vegetables in the slow cooker.
- Add just enough water to come up to the level of the ribs, so that they are just shy of submerged, with about ¼ inch sticking out of the liquid.
- Cover and cook on high until very tender, six to eight hours.
- Defat as much as you can and remove the lemongrass pieces before serving.
- If you make ahead, store in the fridge, remove any solid fat that collects on top and reheat in the slow cooker on low for two to three hours before serving.
SLOW COOKER SWEET & SPICY THAI-STYLE RIBS
Let your slow cooker do all the work. These sweet and spicy Thai-inspired ribs are perfect for hectic weeknight dinners.
Provided by Food Network Kitchen
Categories main-dish
Time 8h30m
Yield 6 servings
Number Of Ingredients 4
Steps:
- Sprinkle the ribs all over with salt and pepper. Brush the ribs with 1/2 cup of the Thai Style Sweet & Spicy Chili Cooking Sauce. Transfer to a 6- to 8-quart slow cooker insert. Cover and cook on low for 8 hours.
- Preheat the broiler and line a baking sheet with foil.
- Place each rib rack half, bone-side down, on the prepared baking sheet. Brush with the remaining cooking sauce. Broil until the glaze is bubbling and browned, 3 to 5 minutes.
- Slice the ribs between the bones. Transfer to a platter and sprinkle with cilantro and peanuts. Squeeze lime juice over the ribs.
SLOW-COOKER THAI STYLE RIBS
These tender slow cooked pork ribs are coated in a tangy Thai style sweet-sour sauce - a mouthwatering Asian dinner recipe.
Provided by Betty Crocker Kitchens
Categories Entree
Time 14h10m
Yield 6
Number Of Ingredients 8
Steps:
- Place ribs in large shallow dish or resealable freezer plastic bag.
- In small bowl, stir remaining ingredients with wire whisk. Reserve 3/4 cup sauce for dipping; cover and refrigerate. Pour remaining sauce over ribs. Cover dish or seal bag; refrigerate 8 hours, turning occasionally.
- Spray 5- to 6-quart slow cooker with cooking spray. Remove ribs from marinade; discard marinade. Place 1 rack of ribs in bottom of slow cooker; stand remaining rib racks on their sides around edge of slow cooker. Cover; cook on High heat setting 1 hour. Reduce heat setting to Low; cook 5 hours longer.
- In 1-cup microwavable measuring cup, microwave reserved 3/4 cup sauce uncovered on High 1 minute to 1 minute 30 seconds or, stirring once, until thoroughly heated. Serve sauce with ribs.
Nutrition Facts : Calories 860, Carbohydrate 14 g, Fat 3, Fiber 1 g, Protein 46 g, SaturatedFat 24 g, ServingSize 1 Serving, Sodium 950 mg
SWEET ASIAN SHORT RIBS
This is a sweet and savory dish that will have them licking their plates clean. If you prefer a thicker sauce, you can mix in 1 tablespoon cornstarch into sauce before serving.
Provided by Gun Range Diva
Categories World Cuisine Recipes Asian
Time 6h5m
Yield 4
Number Of Ingredients 15
Steps:
- Place short ribs in the crock of a slow cooker; season with salt and pepper.
- Combine water, preserves, chili sauce, soy sauce, Worcestershire sauce, rice wine vinegar, honey, onion soup mix, red pepper flakes, onion powder, garlic powder, cinnamon, and ginger in a jar with a tight-fitting lid. Seal jar and shake until ingredients are well mixed; pour over the ribs, assuring all ribs are covered in sauce.
- Cook on Low until the meat is fork-tender, 6 to 9 hours (or on High for 3 to 6 hours).
Nutrition Facts : Calories 1180.3 calories, Carbohydrate 64 g, Cholesterol 186.4 mg, Fat 83.6 g, Fiber 1.9 g, Protein 44.3 g, SaturatedFat 35.3 g, Sodium 1631.2 mg, Sugar 53 g
BEEF SHORT RIBS SATAY (SATAY KRA-TOOG NGUA) RECIPE
Grilled medium or medium rare, the delicious meat of these Thai-style ribs pulls from the built-in skewer (aka the bones), and you salivate even more as you chew.
Provided by James Syhabout
Yield 4-6 servings
Number Of Ingredients 14
Steps:
- In a mortar, combine the lemongrass, ginger, shallots, and garlic; pound to a semismooth paste. Stir in the oil, oyster sauce, fish sauce, turmeric, and the 1/3 cup coconut milk and mix well. Reserve 1/4 cup of this mixture and set aside. Transfer the rest to a large mixing bowl and add the short ribs. Toss the ribs to coat, cover the bowl, and let them marinate in the refrigerator for 24 hours (you can get away with marinating for 6 hours at a minimum, though the satay will have less depth of flavor).
- When it is time to cook the ribs, preheat your grill until very hot. I highly recommend cooking satay on an outdoor grill over charcoal briquettes, but gas will suffice (cook them indoors in a grill pan only if you have a very good exhaust system, since they generate a lot of smoke). Make the baste by mixing the reserved 1/4 cup marinade with the 1/3 cup coconut milk. Grill the ribs for about 2 minutes on each side (a little more or less, depending on how you like your meat). As they cook, brush the ribs with the basting liquid and a sprinkling of salt. Let the cooked ribs rest for 2 minutes before serving with the satay peanut sauce and cucumber ajat. Accompany with jasmine or sticky rice or slices of toasted white bread.
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
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 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
THAI RIBS RECIPE
This Thai ribs recipe creates very tender ribs that are tangy-sticky good. This ribs recipe is made in your oven, so there's no messy parboiling involved-just stir together the marinade with the ribs and let them bake. Then, just before serving, top with a special Thai sauce that makes these ribs simply divine. Great for serving at a party too!
Provided by Darlene Schmidt
Categories Appetizer Dinner Entree
Time 2h10m
Yield 4
Number Of Ingredients 17
Steps:
- Chop up the ribs, being sure to leave on the fat (helps flavor the dish). Pack ribs into a 9 x 13-inch baking dish or pan.
- Combine marinade ingredients, stirring to dissolve sugar, and pour over the ribs. Turn to saturate all sides. Marinate at least 10 minutes while you warm up the oven (or up to 24 hours in the refrigerator, covered).
- Preheat oven to 325 F. The marinade should be 1/4- to 1/2-inch deep around the ribs. (If your baking pan is larger, you may need to add up to 1/4 cup water to achieve this.) Cover with lid or foil and bake 1 hour.
- Remove from oven. There should be at least 1/2 inch of sauce in the pan. While you have the dish out, turn over any ribs that look dry, ensuring most of the meaty parts are covered with sauce. Cover and return to oven for 1 more hour.
- While ribs are baking, combine Thai Sauce ingredients together in a saucepan. Bring to a boil over high heat, then reduce to medium (it will smell rather pungent as the vinegar burns off). Boil 10 to 12 minutes, or until sauce has been reduced by 1/3 and has thickened.
- Remove from heat and add 1/2 tablespoon lime juice. Once it has cooled, do a taste-test: it should be tangy, with strong sweet, sour, and spicy tones, plus a little salty. Adjust the flavors by adding more sugar if you find it too sour, more cayenne if you'd like it spicier, or more fish sauce if you'd like it saltier. Add more lime juice if too sweet or salty. Note that it will taste strong now, but will be delicious when combined with the ribs.
- When ribs are cooked to your liking, transfer to a serving bowl or platter (bring some of the marinade with them). Now drizzle over the tangy Thai sauce and top with the green onion and coriander. Serve with jasmine rice and enjoy!
Nutrition Facts : Calories 1416 kcal, Carbohydrate 43 g, Cholesterol 357 mg, Fiber 2 g, Protein 76 g, SaturatedFat 32 g, Sodium 3475 mg, Sugar 34 g, Fat 105 g, ServingSize Serves 3-4, UnsaturatedFat 0 g
ASIAN-STYLE BRAISED SHORT RIBS
Steps:
- Preheat the oven to 350 degrees F.
- In a wide stockpot or Dutch oven, combine the short ribs, soy sauce, vinegar, garlic, lemongrass, ginger, brown sugar, water, green onion bottoms, crushed red pepper, and 2 tablespoons of the orange juice. Make sure that the stockpot is deep enough so that the short ribs are submerged in the liquid.
- Bake the short ribs, covered, for about 3 hours, or until the meat is tender and falling off the bones. Remove the short ribs from the braising liquid and cover to keep warm. Increase the oven temperature to 425 degrees F.
- Drain the fat off of the cooking liquid and discard. Place the remaining braising juices in a medium saucepan with 1/4 cup of the hoisin sauce and bring to a boil over medium-high heat. Reduce the liquid until only about 1 1/4 cups remain. Strain through a fine-meshed strainer, discarding the solids. Stir in the remaining 2 tablespoons of orange juice and the lemon juice.
- Return the short ribs and the reduced sauce to the stockpot or Dutch oven, coating the short ribs well with the sauce. Bake for 10 minutes, until the short ribs are heated through and slightly glazed. Serve hot over jasmine rice. Season each portion with the orange zest and garnish with the green onions if desired.
MASSAMAN CURRY SHORT RIBS
This has got to be one of my favorite dishes I've made. Inspired by a Thai restaurant in Renton, WA called Sing Tong Thai, I decided to make my own version in the Instant Pot®, where I know I can get fast and quality results. This recipe is fairly simple, and with the right ingredients, it's a dish that won't disappoint. Serve over a bed of garlic mashed potatoes or rice!
Provided by Brittaney Bunjong
Categories World Cuisine Recipes Asian
Time 1h10m
Yield 8
Number Of Ingredients 11
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat for 2 minutes; add vegetable oil. Sear 3 to 4 ribs at a time in the hot oil until nicely browned, about 2 minutes per side. Repeat with remaining ribs. Remove ribs and set aside.
- Stir curry paste, ginger, and garlic into the hot pot, scraping up the beef fat and browned bits with a wooden spoon at the bottom of the pot, for about 2 minutes. Pour in coconut milk. Stir in turmeric, curry powder, cumin, chile powder, and garlic salt.
- Carefully place your short ribs back into the pot and stir in a folding motion so that the ribs are covered in the curry sauce.
- Close and lock the lid. Select Meat/Stew function according to manufacturer's instructions; set timer for 25 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.
Nutrition Facts : Calories 417.1 calories, Carbohydrate 6.3 g, Cholesterol 46.5 mg, Fat 38.7 g, Fiber 1.8 g, Protein 12.7 g, SaturatedFat 23 g, Sodium 968.1 mg, Sugar 1 g
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