Marinated Thai-Style Pork Spareribs |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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These addictive and deeply flavored ribs make a great starter as part of a larger Thai meal, or they can be served as a main course accompanied by jasmine rice and a sautéed or braised leafy or bitter green vegetable. On the other hand, they make a terrific snack to go along with a cold beer. Ingredients:
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 |
Directions:
1. 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. 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. 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 .
4. From Lobel's Meat Bible: All You Need to Know About Meat and Poultry from America's Master Butchers by Stanley, Evan, Mark, and David Lobel, with Mary Goodbody and David Whiteman. Text copyright © 2009 by Morris Lobel & Sons, Inc.; photographs © 2009 by Lucy Schaeffer. Published by Chronicle Books LLC.
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