If you love ribs you need to try Thai ribs with hot and sweet dipping sauce. Big bold Thai flavours. These are ribs that will make you wonder why you ever thought ribs need BBQ sauce.
I love pork. I love pork ribs. Low and slow BBQ ribs are a wonderful thing. But they aren’t the only thing. That’s what I don’t get. Why limit yourself? Do you know more than one way to cook chicken? Is there only one way to prepare fish? And yet when you think about ribs you only go to one place? How does that make any sense?
These are not the famous Pok Pok ribs. Those ribs are crazy good too. But you really need a smoker to pull them off. These are easier. Faster. And they are still wicked good.
I’m not saying these ribs will make you forget about good BBQ. That’s just crazy talk. But these Thai ribs will make you want to eat more ribs. And what’s wrong with that? Nothing. Nothing at all…
- 2 racks of pork back ribs
- 4-5 Tbsp cilantro roots and lower stalks - if you can't get roots just use stalks.
- 6 cloves garlic
- 2 tsp coarse black pepper
- 1/2 tsp kosher salt
- 4-5 Tbsp fish sauce
- 1-2 red chilies
- 1/2 cup rice wine vinegar
- 1/2 cup sugar
- 2 cloves garlic - crushed
- 1-2 tsp red chili pepper flakes
- sambal oelek to taste optional
- Combine all the rub ingredients together in a food processor and pulse until you have a coarse paste. This may take scraping the bowl a fair bit to get it all to work if your food processor is large. Alternately, crush the dry ingredients together in a mortar and pestle, then combine with the fish sauce.
- Coat the top of the ribs with the rub and let stand one hour at room temperature or up to four hours in the refrigerator.
- While the ribs marinate pre-heat your grill to about 350F. Charcoal is best but if you are using a gas grill add some wood chips if you can. A bit of smoke is great here.
- Grill the ribs until you reach an internal temperature of 190F. This will take one to one and half hours depending on how meaty your ribs are.
- Slice the ribs individually and serve with the dipping sauce.
- Combine the rice wine and sugar in a small saucepan over medium low heat. Stir until the sugar dissolves and then simmer a few minutes more.
- Off heat, add the crushed garlic and chili pepper flakes. Let stand for 10-15 minutes and taste. If you want a bit more zing add some sambal oelek.