Thai-Style Spare Ribs
These ribs are often served in Thailand to accompany ice-cold beer, said Andy Ricker, the chef and owner of the Pok Pok restaurants in New York and Portland, Ore. He warns against overcooking them: Thai diners prefer ribs on the chewy side rather than falling-off-the-bone tender. They may be cooked over indirect heat in a covered charcoal grill, but it is far easier to bake them in a slow oven, then reheat (on the grill, if you wish) at the last minute. The ribs are quite flavorful on their own, but serve them with a spicy dipping sauce if you prefer.
- Total:
- Serves: 4 persons
Ingredients
- 2racks of baby back ribs, 3 to 4 pounds, halved lengthwise to make 3-inch ribs (ask your butcher to do this)
- 2teaspoons kosher salt
- 3tablespoons honey
- 2tablespoons soy sauce
- 1tablespoon tamarind paste or hoisin sauce
- 1teaspoon toasted sesame oil
- 2garlic cloves, minced
- 2tablespoons grated ginger
- ½teaspoon crushed red pepper
- ½teaspoon black pepper
- ¼teaspoon cinnamon
- Pinch of grated nutmeg
- Pinch of cayenne
- 2tablespoons Shaoxing cooking wine, mirin or sherry
- 3tablespoons chopped garlic chives or scallions, for garnish
- 3tablespoons chopped cilantro leaves and tender stems, for garnish
Instructions
Step 1
Lay the ribs flat in a roasting pan. (You will have 4 long pieces.) Season lightly with salt on both sides.Step 2
Make the marinade: In a small bowl, combine honey, soy sauce, tamarind paste, sesame oil, garlic, ginger, red pepper, black pepper, cinnamon, nutmeg and cayenne. Add the wine and 1/4 cup hot water and whisk well.Step 3
Pour marinade over ribs to completely coat. Marinate at room temperature for 2 hours, turning once or twice, or cover and refrigerate for several hours or overnight.Step 4
Position a rack in the middle of the oven and heat to 250 degrees. Transfer the roasting pan, uncovered, to the rack. Roast ribs for 1 1/2 hours, basting with pan juices and turning ribs over every 20 minutes or so. If pan juices seem to be drying out or burning, add a little water to the pan. (Alternatively, cook ribs over indirect heat in a covered charcoal grill, turning ribs every 20 minutes or so.)Step 5
Pour juices from the roasting pan into a small saucepan. Spoon off fat from surface of sauce, then simmer sauce for a few minutes until slightly thickened, then use the juices to paint the ribs.Step 6
Turn up oven heat to 400 degrees. Return ribs to oven for 10 to 15 minutes, until nicely glazed. (Alternatively, return ribs to the grill to glaze.)Step 7
Use a sharp knife to divide ribs, cutting between the bones. Pile ribs onto a platter, sprinkle with garlic chives and cilantro, and serve.