Best 9 Thai Spiced Short Ribs Recipes

SLOW COOKER SWEET & SPICY THAI-STYLE RIBS

Steps:

• Sprinkle the ribs all over with salt and pepper. Brush the ribs with 1/2 cup of the Thai Style Sweet & Spicy Chili Cooking Sauce. Transfer to a 6- to 8-quart slow cooker insert. Cover and cook on low for 8 hours.
• Preheat the broiler and line a baking sheet with foil.
• Place each rib rack half, bone-side down, on the prepared baking sheet. Brush with the remaining cooking sauce. Broil until the glaze is bubbling and browned, 3 to 5 minutes.
• Slice the ribs between the bones. Transfer to a platter and sprinkle with cilantro and peanuts. Squeeze lime juice over the ribs.

THAI SPICED BONELESS SHORT RIBS

Steps:

• Place sliced short ribs into a bowl and rub Spice Tribe's Long-Tail Sunset Thai Spice Blend into the meat until thoroughly coated.
• Add remaining ingredients to a bowl and thoroughly combine. Cover bowl and put in refrigerator to marinate for at least 2 hours and up to 16 hours.
• Heat a cast iron skillet on high heat to just when it starts to smoke lightly.
• Add pieces of short ribs one-by-one in a single layer and cook until some caramelization appears and flip to cook the other side.
• Remove from heat and continue the process with the remaining short rib pieces.
• Serve over rice and garnish with green onions, sesame seeds and additional soy sauce.

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.

SLOW-COOKER THAI STYLE RIBS

Steps:

• Place ribs in large shallow dish or resealable freezer plastic bag.
• In small bowl, stir remaining ingredients with wire whisk. Reserve 3/4 cup sauce for dipping; cover and refrigerate. Pour remaining sauce over ribs. Cover dish or seal bag; refrigerate 8 hours, turning occasionally.
• Spray 5- to 6-quart slow cooker with cooking spray. Remove ribs from marinade; discard marinade. Place 1 rack of ribs in bottom of slow cooker; stand remaining rib racks on their sides around edge of slow cooker. Cover; cook on High heat setting 1 hour. Reduce heat setting to Low; cook 5 hours longer.
• In 1-cup microwavable measuring cup, microwave reserved 3/4 cup sauce uncovered on High 1 minute to 1 minute 30 seconds or, stirring once, until thoroughly heated. Serve sauce with ribs.

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.

SWEET ASIAN SHORT RIBS

Steps:

• Place short ribs in the crock of a slow cooker; season with salt and pepper.
• Combine water, preserves, chili sauce, soy sauce, Worcestershire sauce, rice wine vinegar, honey, onion soup mix, red pepper flakes, onion powder, garlic powder, cinnamon, and ginger in a jar with a tight-fitting lid. Seal jar and shake until ingredients are well mixed; pour over the ribs, assuring all ribs are covered in sauce.
• Cook on Low until the meat is fork-tender, 6 to 9 hours (or on High for 3 to 6 hours).

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.

SPICY SLOW-COOKER THAI STYLE RIBS

Steps:

• Spray 6- to 7-quart oval-shaped slow cooker with cooking spray. Cut rib racks in half. Sprinkle ribs with salt and pepper. In small bowl, mix remaining ingredients except cilantro sprigs. Place ribs in slow cooker, spooning sauce over each layer of ribs.
• Cover; cook on Low heat setting 8 hours or until tender and pork is no longer pink next to bones. Remove ribs from slow cooker; skim fat from cooking liquid. Strain cooking liquid.
• Set oven control to broil. Spray broiler pan rack or large roasting pan with cooking spray. Place ribs in pan, overlapping slightly. Heavily brush ribs with 1 cup of the strained cooking liquid. Broil with ribs about 5 inches from heat 1 to 2 minutes or until glazed.
• Meanwhile, in 2-quart saucepan, heat remaining cooking liquid over medium-high heat 6 to 8 minutes or until thickened. Cut ribs into serving pieces; serve with sauce. Garnish with cilantro sprigs.

SPICED SHORT RIBS

Steps:

• Preheat oven to 375 degrees.
• Place 2 tablespoons oil in a Dutch oven large enough to hold the ribs in a single layer, over medium heat. When oil is hot, add onions, carrots, leeks, and 1 teaspoon salt. Cook, stirring occasionally, until vegetables are soft, about 15 minutes. Add garlic, 2 tablespoons coriander seeds, peppercorns, thyme, rosemary, and bay leaves.
• Using kitchen twine, tie meat on each rib securely to the bone. Season the short ribs with 1 teaspoon salt and add them to the Dutch oven. Add enough water to the pan to just cover the ribs and bring to a simmer. Transfer pan to the oven. Simmer ribs, turning them every 30 minutes until very tender, about 2 hours. Remove pan from oven and allow ribs to cool in their liquid. Strain to remove vegetables, cover, and refrigerate, with meat still in its liquid, overnight.
• Grind together remaining 1 1/2 tablespoons coriander seeds with celery salt, Aleppo pepper flakes, allspice, and cumin in a spice grinder or mortar. Transfer spice mixture in a shallow dish; set aside.
• Remove meat mixture from refrigerator; skim and discard any accumulated fat from the surface. Remove short ribs from liquid. Transfer liquid to a medium saucepan and bring to a boil over medium-high heat. Cook until liquid is reduced by half, about 10 minutes.
• Cut meat from bones. Pat meat dry with a paper towel, then trim off any excess fat or cartilage. Slice meat across the grain into 3/8-inch-thick medallions. Dredge each slice in spice mixture. Place remaining 2 tablespoons oil in a large skillet over medium-high heat. Season meat with 1/2 teaspoon salt. When oil is hot, add meat to pan. Brown meat for 1 to 2 minutes and turn; add butter. Continue browning meat, basting regularly with butter. Transfer meat to a paper-towel-lined plate to drain, then arrange on warmed serving plates. Serve each with mashed potatoes and 1 to 2 tablespoons of the reduced braising liquid.