MAKES 8 SERVING
You can roasts these meaty, tender ribs for two to three hours over a low fire for a fabulously smoky flavor. In this easy adaptation, the ribs are slow-cooked in the oven, then finished on the grill. Baby back ribs cut across the bone are the classic Thai choice, but whole ribs are just as delicious.
MARINATED RIBS:
3 ......................racks baby back ribs (about 5 pounds)
1/4 ..................cup plus 2 tablespoons soy sauce
1/4 ..................cup plus 2 tablespoons whiskey
1/4 ..................cup honey
2..................... tablespoons finely grated fresh ginger
1-1/2.............. teaspoons freshly ground white pepper
1 .....................teaspoon Asian sesame oil
1/2 .................teaspoon ground cinnamon
1/4 .................teaspoon freshly grated nutmeg
HONEY GLAZE AND DIPPING SAUCE:
1/4 ................cup honey
2 ...................tablespoons hot water
1/2 ................cup fresh lime juice
1/4 ................cup fish sauce
1/4 ................cup soy sauce
1/4 ................cup Korean red pepper flakes or 1 teaspoon crushed red pepper
1/4 ................cup chopped cilantro
2 ...................tablespoons sugar
1. Arrange the rib racks in a large glass or ceramic baking dish, overlapping them slightly. In a medium bowl, whisk the soy sauce with the whiskey, honey, ginger, white pepper, sesame oil, cinnamon and nutmeg. Pour the marinade over the ribs and turn to coat. Cover and refrigerate for 4 hours.
2. In a small bowl, combine the honey with the hot water. In a medium bowl, combine the lime juice with the fish sauce, soy sauce, pepper flakes, cilantro and sugar; stir until the sugar is dissolved.
3. Preheat the oven to 300°. Line a large rimmed baking sheet with foil. Arrange the ribs on the baking sheet, meaty side up. Roast for about 2 hours, until tender. Baste the ribs with the honey mixture and roast for another 15 minutes, until browned and glossy. Remove the ribs from the oven and baste again with the honey mixture.
4. Preheat a grill. Grill the ribs over moderately high heat, turning once, until lightly charred, about 4 minutes. Transfer the racks to a cutting board and cut into individual ribs. Arrange the ribs on a platter and serve the dipping sauce alongside.
SUGGESTED PAIRING:
These slow-cooked pork ribs have a sweet-tart marinade that makes them delicious with a dry, crisp Ferrari-Carano Provençal rosé.
Heart healthy
Hi Aunty ,
ReplyDeleteBoy , these ribs went over really well yesterday . Ribs , salad , Texas toast and fruit cups . A regular asked Emil where did he get the recipe from , the guy told Emil the sauce was the bomb , finger licking good . Aunty , you know Emil , he told the guy you was his silent partner and he would be getting all types of good stuff cafeteria style . Mom told me uncle was shaking things up in Reno . See you later .
Howdy my darling niece,
ReplyDeleteI had a fax from Emil waiting and he said pleased with the way things was turning out and you have your people working well together ... that I'm pleased . Dad said when he get back he was going to get you 2 assistants Hahaha ... you know Dad likes everything to run smoothly .
Yeah , your uncle is shaking things up , Dad said he had a few choice words for the Reno Circus people . The MGM / Circus people is just sitting back enjoying them selves and told him which ever way he decide to go they have his back , they knew he had the best interest for every one involved . Sweetie , I miss that crazy ass man Hahaha see you later .