Thai-Style Barbecued Baby Back Ribs
- Active Time 15m
- Total Time 13h
Serves 6 as a main course;<BR> Makes 35 to 40 ribs for hors d'oeuvres
You can serve these succulent, habit forming ribs as a course in a Thai banquet or as hors d'oeuvres at a cocktail party. They may be eaten as is or with the Thai dipping sauce. To make a meal out of the dish, serve the ribs over rice with Thai red onion and cucumber salad, or accompany them with an Asian noodle salad and peanuty coleslaw. This marinade also works well with spareribs, country-style ribs, pork chops and lamb riblets. The Asian ingredients can be found in Asian groceries or specialty stores or by mail-order.
- Thai Marinade For Ribs:
- 1/4 cup Asian fish sauce (nam pla or nuoc nam)
- 2 tablespoons Asian peanut oil
- 2 tablespoons soy sauce
- 2 tablespoons fresh lime juice
- 2 tablespoons minced garlic
- 2 stalks lemongrass, outer leaves removed and tender center thinly sliced
- 1/4 cup chopped fresh cilantro
- 1 tablespoon minced fresh ginger
- 2 tablespoons sugar
- 2 teaspoons Asian sesame oil
Three (1 to 1 1/2 pound) slabs of baby back ribs
- Thai Dipping Sauce (optional) :
- 2 tablespoons fresh lime juice
- 2 tablespoons rice wine vinegar
- 1 tablespoon soy sauce
- 1 tablespoon Sriracha (Thai hot chili sauce) OR 1 teaspoon red pepper flakes
- 1 tablespoon sugar
- 1 teaspoon minced garlic
- 1/2 teaspoon Asian sesame oil
- 2 tablespoons chopped fresh cilantro
FLAVOR STEP - MARINADE FOR RIBS: Mix all marinade ingredients together in a small bowl and blend well. Put the ribs into a zipper-lock bag or shallow dish and pour the marinade over the meat. Cover if necessary and refrigerate the meat overnight, turning occasionally.
BAKING THE RIBS: About 30 minutes before cooking, remove the ribs from the refrigerator. Preheat the oven to 300 degrees F. Place a roasting pan half full of water in the bottom third of the oven.
Remove the ribs from the marinade and reserve. Shake off excess marinade and place the ribs on a rack in a shallow roasting pan. Put the pan in the top third of the oven and roast for 45 minutes to 1 hour, basting the ribs from time to time with the reserved marinade. The ribs are done when they begin to pull away from the bone and the bone tips are exposed. The internal temperature of the thickest part should be 155 -165 degrees F.
After a 5 to 10 minute rest, cut the ribs into individual pieces.
FOR DIPPING SAUCE: Meanwhile, make the Thai Dipping Sauce, if desired. Combine the ingredients in a small bowl and stir until the sugar is dissolved.
ALTERNATE GRILLING METHOD: You can grill the ribs over medium-hot coals for 6 to 8 minutes total, turning them frequently to keep the sugar in the marinade from burning. Remove the ribs from the grill and let them rest for 5 to 10 minutes before cutting into individual pieces. Serve with sauce or as is.
Recipes from The Complete Meat Cookbook. Copyright © 1998 by Bruce Aidells and Dennis Kelly.
Recipe reprinted by permission of Houghton Mifflin Company. All rights reserved.
nutrition information per serving
687 calories; 57g total fat; 187mg cholesterol; 775mg sodium; 4g carbohydrates; 0g fiber; 38g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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