- Mandoline Slicer (for slicing vegetables like cucumbers or carrots)
- Non-stick Skillet / Wok (essential for stir-frying and flipping ingredients with high heat efficiency)
- Meat Tenderizer (useful to tenderize pork spareribs before marinating)
- Food Processor with Slicing Blade (helpful for chopping garlic and ginger into the marinade or sauce)
- Spice Grinder (perfect for grinding Thai spices such as peppercorns, coriander seeds, or cumin)
- Large Cutting Board (provides ample space for marinating and chopping ingredients)
- Measuring Cups & Spoons Set (ensures precise measurement of recipe components)
- Mixing Bowls (Set) (useful for combining ingredients, especially during marination or sauce mixing)
- Silicone Baking Mat / Non-Stick Cookie Sheet (for baking accompaniments with minimal oil)
- Digital Instant Read Thermometer (ensures pork spareribs reach a safe internal temperature of 145°F)
- Large Saucepan (useful for preparing sauces or marinades)
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
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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