I ate these at a friend’s house and they were delicious. So I tried to recreate them at home so that I did not have to wait to be invited back.
The first try was good, but incredibly salty. This is the third attempt. You probably wonder how I devise and store recipes. I would like to share the method right here.
Unlike BBQ ribs, which smoke for hours at a low heat, Thai ribs marinade for 2-4 hours and are then cooked very quickly. They are charred and chewy. They also cooked on the grill, rather than requiring special equipment. They are perfect for summer.
Assemble the above ingredients for your marinade.
I take the large knobbly bits off the ginger and then use a peeler to take the skin off. In Asia, where they use ginger on a daily basis, the skin is thin, delicate and pink. Here it is leathery, old and needs a peeler to remove it.
Soy sauce and Fish Sauce.
Place in a food processor and pulse to chop.
Add water and blend to a puree.
Add ribs and marinade to a glass bowl and leave at room temperature for 2-4 hours. Safety says place pork products in the fridge. Because I do not want to be sued, I will tell you to ignore the previous instruction and refrigerate for 2-4 hours.
Prior to grilling, remove the ribs from marinade. Some marinade goodness clinging to the ribs is just fine.
Grill the ribs for 8 minutes a side.
I also made a couple of sous vide lamb cutlets and corn on the grill.
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