Thairibbons Recipes

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THAI RIBBONS



Thai Ribbons image

Spicy appetizers. A favorite with family and friends. Original recipe from the Texas Beef Council. I put in more chilis than this calls for.

Provided by Queen Dragon Mom

Categories     Thai

Time 20m

Yield 24 serving(s)

Number Of Ingredients 7

1 1/2 lbs flank steaks
3/4 cup thick teriyaki sauce (homemade is best)
6 tablespoons vegetable oil
3 ounces fresh gingerroot, finely chopped
1/3 cup garlic, minced
1 1/2 teaspoons red chili peppers, crushed
24 skewers

Steps:

  • Prepare basting mixture by mixing teriyaki sauce, vegetable oil, ginger, garlic and crushed red chili peppers.
  • Cover and refrigerate.
  • Cut beef diagonally, against the grain, into 1/4 inch slices.
  • Thread each slice onto a skewer.
  • (Make sure if you use bamboo they are well soaked or they will burn.) Cover and marinate overnight.
  • For each serving: Brush 2 beef ribbons generously with basting mixture.
  • Broil or grill to desired doneness, basting once or twice.

THAI RIBS AND LEGS



Thai Ribs and Legs image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 4h30m

Yield 4 servings

Number Of Ingredients 35

1 cup fresh cilantro leaves and tender stems
1/2 cup packed light brown sugar
1/4 cup honey
About 1/4 cup low-sodium soy sauce
About 2 tablespoons fish sauce
4 cloves garlic, cracked from skin
2 serrano chile peppers, seeded and chopped
1 Fresno chile pepper, sliced
One 2-inch piece fresh ginger, peeled and grated
2 pounds pork loin ribs, cut into single bones
8 chicken drummers (drumsticks), skinned
1 stalk lemongrass, white part chopped
1 lime, sliced
1/3 cup superfine sugar
One 1-inch piece fresh ginger, peeled and thinly sliced
About 3 tablespoons rice vinegar
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh mint
2 tablespoons Sriracha
1 tablespoon fish sauce
1 Fresno chile, finely chopped
Juice of 1 lime
1/2 cup dry-roasted cashews or peanuts, finely chopped
1 bunch scallion tops, thinly sliced (reserve the whites for the Thai Cucumbers, recipe follows)
Jasmine rice, for serving
Thai Cucumbers, recipe follows, for serving
2 tablespoons rice vinegar
2 teaspoons superfine sugar
1 teaspoon fine sea salt
Juice of 1 lime
1 carrot, grated
1 seedless cucumber, peeled and thinly sliced
1 bunch scallion whites, finely chopped
1/4 cup fresh mint leaves
1 Fresno chile pepper, seeded and finely chopped

Steps:

  • For the ribs and legs: Combine the cilantro, brown sugar, honey, soy sauce, fish sauce, garlic, chile peppers, ginger and the white part of the lemongrass in a blender or food processor. Puree until a fairly smooth, thick sauce forms.
  • Put the pork ribs and chicken drummers in a large resealable plastic bag or shallow plastic storage container and slather the marinade over the meat. Add the lime slices and the top part of the lemongrass to the bag and refrigerate for 1 to 4 hours.
  • For the sweet and sour sauce: Combine 1/2 cup water, the sugar and ginger in a small pot. Bring to a simmer, stirring to dissolve the sugar, then simmer for a couple of minutes to infuse the syrup with the ginger. Pour the syrup into a small bowl and let cool. Remove the ginger, then stir in the vinegar, cilantro, mint, Sriracha, fish sauce, chile pepper and lime juice.
  • Preheat the oven to 350 degrees F.
  • Arrange the ribs in an even layer in a baking dish, and add the marinade and lime slices. Cover tightly with foil and bake for 1 hour. Remove the baking dish from the oven and add the drumsticks. Cover and bake for 30 more minutes.
  • Raise the oven temperature to 425 degrees F. Uncover the baking dish and bake until the ribs and drumsticks are deeply browned, 20 to 25 minutes. Transfer to a serving platter and drizzle with about half the sweet and sour sauce. Top with the nuts and scallions. Serve with rice and Thai Cucumbers. Pass the remaining sweet and sour sauce at the table.
  • Whisk together the vinegar, sugar, sea salt and lime juice in a bowl until the sugar and salt have dissolved. Add the carrots, cucumbers and scallions, and toss to combine. Transfer the mixture to a plastic food storage container and refrigerate until ready to serve. Add the mint and chile pepper just before serving, and toss to combine.

THAI RIBS RECIPE



Thai Ribs Recipe image

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

2-3 lbs. pork ribs
For the Marinade
1/2 cup soy sauce
1/2 cup tomato ketchup
1/4 cup sugar (brown, packed)
3 tbsp. sherry (or cooking sherry)
1 chili (red fresh, minced or 1/4 to 1/2 tsp. cayenne pepper, to taste)
For the Thai Sauce
3/4 cup rice vinegar (or other types such as apple cider vinegar)
1/3 cup sugar (brown packed)
1 chili minced (red minced, or 1/2 to 3/4 tsp. cayenne pepper (to taste)
3 tbsp. fish sauce (or substitute 3+1/2 Tbsp. soy sauce)
4 garlic cloves (minced)
1 tbsp.lime juice (fresh-squeezed)
For the Garnish
2-3 onions (green spring (sliced finely)
Optional: 1/2 cup coriander (fresh, roughly chopped)

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

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

THAI-STYLE BABY BACK RIBS



Thai-Style Baby Back Ribs image

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

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

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

THAI A YELLOW RIBBON



Thai a Yellow Ribbon image

My favorite low-fat recipe creators, Janet & Greta Podelski, dreamed up this Thai fettucine dish while sitting under an old oak tree in Orlando.

Provided by FLKeysJen

Categories     One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 17

12 ounces uncooked fettuccine pasta
4 boneless skinless chicken breast halves, cut into thin strips
1 large red pepper, cut into thin strips
2 cups snow peas, cut in half diagonally
1 large carrot, cut into thin strips
1/2 cup low-fat chicken broth
1/4 cup reduced-fat peanut butter
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh basil
1 tablespoon sugar
2 teaspoons grated gingerroot
2 teaspoons grated lemon zest
1 teaspoon sesame oil
1 teaspoon cornstarch
1 garlic clove, minced
1/2 teaspoon ground cumin
1/2 teaspoon crushed red pepper flakes

Steps:

  • Combine all sauce ingredients in a blender and whirl until smooth. Set aside.
  • Cook fettucine according to package directions. Drain well and keep warm.
  • While pasta is cooking, spray a large work or skillet with non-stick spray and place over medium-high heat.
  • Add chicken and cook until no longer pink.
  • Add red pepper, snow peas and carrots.
  • Cook and stir for three more minutes, until vegetables are tender-crisp.
  • Add sauce.
  • Cook until bubbly and thickened.
  • Remove from heat, stir in cooked fettucine, and serve immediately.

Nutrition Facts : Calories 451.6, Fat 5, SaturatedFat 0.9, Cholesterol 132.9, Sodium 116, Carbohydrate 60.8, Fiber 2.9, Sugar 7.8, Protein 39.4

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