Recipes

Thai Spareribs

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Introduction

Thai Spareribs offer a delectable fusion of savory flavors and tender meat, perfect for any meal. This recipe combines classic ingredients with unique twists from the Thai culinary tradition, ensuring each bite is rich in taste and texture.

Tips for this Recipe

For optimal results, marinate your ribs in advance to infuse them deeply with flavor. Ensure even cooking by using a slow cooker or grill; the key is patience. Don’t forget to adjust heat as needed and baste frequently.

Why you will love this recipe

Thai Spareribs are more than just an enticing dish—they represent a journey through vibrant flavors and heartwarming family meals. With every bite, one can experience the essence of Thai cuisine married with comfort food appeal.

Ingredients

6 pounds meaty spareribs (about 2 racks), cut into 2-rib portions
Boiling water
2 large lemongrass stalks
1/2 cup plus 6 tablespoons tamari soy sauce
1/2 cup (packed) golden brown sugar
1/2 cup dry Sherry
2 tablespoons Thai peanut sauce
2 tablespoons Asian sesame oil
4 large garlic cloves, peeled
1 1 1/2-inch piece fresh ginger, peeled, chopped
3/4 cup canned unsweetened coconut milk

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Thai Spareribs

Thai Spareribs

amanda

Equipment

  • - Stainless Steel Slow Cooker: Ideal for simmering ribs in flavorful sauces over several hours, perfect for tenderizing and infusing the meat.

  • - Electric Grill: For a quick sear or grilling method that can be used to add char marks and enhance flavors before slow cooking.

  • - Digital Meat Thermometer: Ensures your ribs are cooked to perfection by monitoring internal temperature accurately.

  • - Silicone Basting Brush: Useful for applying glazes or sauces evenly over the surface of the ribs during cooking.

  • - Nonstick Cooking Pans (Skillet Set with Teflon Coating): Essential for sautéing ingredients or searing ribs before slow cooking.

  • - Wire Cooling Rack: After cooking, these help in cooling the spareribs quickly and evenly without sogginess.

  • - Large Pot (Dutch Oven): For boiling or simmering sauces that will be used for marinating or basting the ribs during the cooking process.

  • - Food Processor with Slicing Blade: Useful for preparing ingredients like ginger, garlic, and lemongrass paste quickly and efficiently.

  • - High-Speed Blender (e.g., Vitamix): For making or incorporating sauces, dressings, or purees into your marinade recipe.

  • - Set of Culinary Aromatics: Includes items like fresh ginger root, lemongrass stalks, and garlic bulbs for flavor enhancement.

  • - Precision Kitchen Scale (Digital): Ensures accurate measurement of ingredients for the marinade or rub application.

Ingredients

  • 6 pounds meaty spareribs (about 2 racks), cut into 2-rib portions

  • Boiling water

  • 2 large lemongrass stalks

  • 1/2 cup plus 6 tablespoons tamari soy sauce

  • 1/2 cup (packed) golden brown sugar

  • 1/2 cup dry Sherry

  • 2 tablespoons Thai peanut sauce

  • 2 tablespoons Asian sesame oil

  • 4 large garlic cloves, peeled

  • 1 1 1/2-inch piece fresh ginger, peeled, chopped

  • 3/4 cup canned unsweetened coconut milk

  • Sesame-Cilantro Rice

Instructions

1

Instruction 1

Preheat oven to 350°F. Arrange ribs in single layer in large roasting pan. Add just enough boiling water to cover ribs. Cover pan with foil. Oven-braise ribs until almost tender, about 1 1/2 hours.
2

Instruction 2

Meanwhile, cut bottom 2 inches from each lemongrass stalk (discard upper portions). Slice lemongrass into thin rounds; place in blender. Add 1/2 cup tamari, sugar, Sherry, peanut sauce, sesame oil, garlic, and ginger; blend until almost smooth. Blend in coconut milk and remaining 6 tablespoons tamari for marinade.
3

Instruction 3

Cool ribs, still covered, 30 minutes. transfer ribs to heavy-duty 2-gallon resealable plastic bag; discard braising liquid. Pour marinade into bag. Seal top and turn several times to coat ribs evenly. Refrigerate overnight, turning occasionally.
4

Instruction 4

Preheat oven to 350°F. Using tongs, arrange ribs in single layer on large rimmed baking sheet. Spoon marinade from bag over ribs. Roast uncovered until ribs are very tender, basting often with marinade, about 1 1/2 hours. Arrange ribs on platter. Scrape marinade into pitcher for sauce; spoon off fat that rises to surface. Brush sauce generously over ribs. Serve with Sesame-Cilantro Rice , passing remaining sauce alongside.
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