Thai Spiced Baby Back Ribs Recipes

THAI STYLE BABY BACK RIBS (WITH SMASHED CUCUMBER SALAD)

Steps:

• Heat the oven to 350°F. Place the ribs on a large baking sheet and season with salt and pepper and. Pour 1 cup of water into the baking sheet, and cover tightly with foil. Bake for 2 hours, until the meat nearly falls off the bone
• Prepare your grill to medium high. When the rib racks come out of the oven, let them cool for 20 minutes and then cut them into individual ribs. In a large bowl combine all the remaining ingredients and stir to combine. Divide in half (place half on the side for drizzling) and toss the other half with the ribs to coat. Transfer the coated ribs on the grill and char for 5-7 minutes total. Sprinkle with extra basil and serve.
• For the Cucumber Salad
• Gently smack cucumbers with a rolling pin or the bottom of a heavy pot until they begin to break apart. Tear into bite-size pieces. Transfer to a colander; toss with 1 teaspoon of salt. Let sit 10 minutes to drain excess liquid.
• In a medium bowl whisk the scallions, garlic, rice vinegar, sesame oil, sesame seeds and chili flakes. Add the smashed cucumbers. Taste and adjust seasoning with salt and top with cilantro.

THAI-SPICED BABY BACK RIBS

Steps:

• Make the rub: In a large bowl, mix together curry paste, hoisin sauce, Sambal Oelek, soy sauce, honey, ginger, and five-spice powder until well combined. Rub mixture on ribs and let stand for 1 hour.
• Preheat a grill pan over high heat. Transfer ribs to grill and cook, turning, until grill marks appear on both sides, about 5 minutes per side. Transfer ribs to a large roasting pan and set aside.
• Braise the ribs: Preheat oven to 350 degrees. In a large bowl, mix together lemongrass, chicken stock, garlic, ginger, and soy sauce; add to roasting pan with ribs. Cover roasting pan with parchment paper-lined aluminum foil. Transfer to oven and cook until meat begins to fall off the bone, 2 to 3 hours.
• Make the barbecue sauce: Meanwhile, in a medium saucepan, mix together barbecue and hoisin sauce. Place over medium-high heat and cook until heated through. Remove ribs from braising liquid; strain braising liquid through a fine-mesh sieve. Discard solids and reserve 1/2 cup liquid.
• Increase oven temperature to 450 degrees. Brush ribs with barbecue sauce and transfer to a baking sheet. Place 1/2 cup braising liquid on baking sheet and carefully transfer to oven; roast until sticky and caramelized, about 8 minutes. Cut ribs into individual pieces and serve with slaw; drizzle plate with lemongrass oil.

ASIAN-SPICED BABY BACK RIBS

Steps:

• Make the brine: Remove 3 wide strips zest from the orange with a vegetable peeler. Squeeze 3 tablespoons orange juice and set aside. Combine 2 strips of the zest, 4 cups water, 1/3 cup salt, 1/2 cup brown sugar, the star anise, pickling spice and ginger slices in a medium saucepan over medium-high heat. Cook, stirring frequently, until the salt and sugar dissolve. Remove from the heat and add 4 cups cold water; let cool to room temperature.
• Put the ribs meat-side down on a cutting board. Insert a paring knife between the membrane and the bones on one end, then loosen the membrane with your fingers and gently pull it off. Put the ribs in a roasting pan and pour the brine on top. Cover and refrigerate overnight.
• Meanwhile, make the sauce: Heat the vegetable oil in a small saucepan over medium heat. Add the garlic and grated ginger; cook 1 minute. Add the sherry, bring to a boil and cook until slightly reduced, 1 to 2 minutes. Stir in the remaining 1/4 cup brown sugar, the 3 tablespoons orange juice, the remaining 1 strip orange zest, the chicken broth, vinegar and soy sauce and simmer until reduced to about 1 cup, 8 to 10 minutes. Remove from the heat and let cool. Set aside 1/4 cup sauce for serving; use the rest for brushing. (The sauce can be made up to 1 day in advance.)
• Prepare a grill for indirect heat: For gas, preheat to medium high, then turn off half of the burners and turn the other burners to medium low. For charcoal, once the coals ash over, push them to one side.
• Remove the ribs from the brine and pat dry. Mix 1 1/2 teaspoons black pepper and the cayenne in a bowl and rub on the ribs. Put bone-side down on the cooler part of the grill; cover and cook 1 hour. Brush with 1/2 cup of the sauce; cover and cook 1 more hour, brushing with more sauce during the last 10 minutes. Transfer to a cutting board and slice into ribs. Serve with the reserved sauce.

THAI-STYLE BABY BACK RIBS

Steps:

• Build a fire in your grill; when the coals are all covered with gray ash and the temperature is medium-low (you can hold your hand 5 inches above the coals for 7 seconds), you're ready to cook. (For a gas grill, turn all burners to high, lower cover and heat for 15 minutes, then turn burners to medium-low.)
• Sprinkle the ribs generously with salt and pepper, place them on the grill directly over the coals, and cook until a peek inside shows that the meat no longer has any pink at the center, about 10 to 12 minutes per side.
• When the rib racks come off the grill, cut them into individual ribs and place in a large bowl. Add all the remaining ingredients, toss to coat, season with more salt and pepper if needed, and serve.

THAI-STYLE SPARE RIBS

Steps:

• Lay the ribs flat in a roasting pan. (You will have 4 long pieces.) Season lightly with salt on both sides.
• 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.
• 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.
• 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.)
• 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.
• 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.)
• Use a sharp knife to divide ribs, cutting between the bones. Pile ribs onto a platter, sprinkle with garlic chives and cilantro, and serve.

ASIAN-STYLE BABY BACK RIBS

Steps:

• Make the ribs: Heat oil in a medium Dutch oven over medium-high heat. Add ribs, working in batches if necessary, and cook until golden brown, 3 to 4 minutes per side. Transfer ribs to a plate, leaving drippings in pot.
• Reduce heat to medium, and add ginger, garlic, lemongrass, and chile. Cook until golden and fragrant, about 5 minutes. Add tamari or soy sauce, water, sugar, salt, and ribs. Cover, and gently simmer until ribs are tender, about 1 hour.
• Make the glaze: Combine hoisin, garlic, tamari or soy sauce, honey, five-spice powder, chile, orange zest, and vinegar in a medium saucepan over medium-high heat. Simmer until mixture coats the back of a spoon, about 10 minutes. Remove from heat.
• Preheat broiler. Remove ribs from liquid, and transfer to a rimmed baking sheet. Brush glaze all over ribs, and broil until glaze starts to bubble, about 3 minutes per side. Transfer to a serving platter, and brush with more glaze before serving.

THAI SPICED SHORT RIBS

Steps:

• Combine oil, ginger, curry paste, allspice, salt and pepper in a small bowl to make a paste. Rub on ribs.
• Put ribs, cinnamon, onion & broth into a 4 1/2 quart or larger crockpot. Cover and cook until beef is tender, 6 to 7 hours on low or 3 1/2 to 4 hours on high. Skim excess fat from broth. Sprinkle with cilantro and serve.

THAI-STYLE BARBECUED BABY BACK RIBS

Steps:

• Mix all the marinade ingredients together in a small bowl and blend well. Put the ribs into a zip-lock bag or shallow dish and pour the marinade over the meat. Cover if necessary and refrigerate the meat overnight turning occasionally.
• About 30 minutes before cooking, remove the ribs from the refrigerator. Preheat the oven to 350 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 the marinade. Shake off the 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 1 - 1 1/2 hours, 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 to 165 degrees F. Towards the end of the cooking, you could then add them to the grill to get a caramelized grill marks/crust(what I will do when I make these yummy sounding ribs), but be sure to move them often so as not to let them burn from the sugar in the sauce/marinade.