THAI-SPICED BABY BACK RIBS
This hearty game-day hors d'oeuvre from Stanton Social and Beauty & Essex chef Chris Santos gets its simple, spicy flavor from Sambal Oelek paste, a multipurpose condiment popular throughout Indonesia, Malaysia, and southern India that is made from fiery red chiles, vinegar, and salt.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 17
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.
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Mike Yandra
[email protected]These ribs were so easy to make and they turned out perfect! I will definitely be making them again.
Breanna RV
[email protected]I made these ribs for a party and they were a huge hit! Everyone loved them.
Josiah P
[email protected]These ribs were delicious! The meat was fall-off-the-bone tender and the sauce was flavorful and tangy.
Nadia
[email protected]Overall, I thought this recipe was good. The ribs were tender and flavorful. However, I would make a few changes next time. I would use less sugar in the marinade, and I would cook the ribs for a shorter amount of time.
Amanda Gearhart
[email protected]I would recommend using a different type of rib, such as baby back ribs, for this recipe. The spare ribs were a bit too fatty.
Khensani Lesego
[email protected]The ribs were a bit dry, but the flavor was good.
Brian Rouanzoin
[email protected]The ribs were a bit too spicy for me, but my husband loved them.
saruar islam
[email protected]A hit with my family! We'll definitely be making these ribs again.
Karissa Hippolyte
[email protected]I followed the recipe exactly and the ribs turned out amazing!
Alvaro Amaya
[email protected]These ribs were fall-off-the-bone tender and had the perfect amount of spice. The Thai spices gave them a unique and delicious flavor.