THAI-STYLE BABY BACK RIBS
Pork ribs are often found under layers and layers of sauce and seasoning. In this recipe, stripped down to tropical-climate easiness, the ribs are grilled after being sprinkled generously with salt and pepper, not marinated or spice-rubbed. The infusing of the flavors - fish sauce, soy sauce, lime juice, jalapeños, ginger, garlic and lemon grass - comes after the cooking is done. It's pretty neat how good that tastes. The recipe makes three or four entrée servings, but it also makes a good appetizer for six to eight.
Provided by John Willoughby And Chris Schlesinger
Categories dinner, main course
Time 40m
Yield 3 to 4 entrée servings
Number Of Ingredients 10
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.
Nutrition Facts : @context http, Calories 1245, UnsaturatedFat 51 grams, Carbohydrate 9 grams, Fat 88 grams, Fiber 1 gram, Protein 105 grams, SaturatedFat 31 grams, Sodium 2756 milligrams, Sugar 4 grams, TransFat 1 gram
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Lerato Malefetsane
[email protected]These ribs were a bit too spicy for my taste, but my husband loved them. He said they were the best ribs he's ever had.
Kiara Mears
[email protected]I'm not a fan of cilantro, so I omitted it from the recipe. The ribs were still very flavorful and delicious.
Khadijat Yaqubu
[email protected]These ribs were delicious! I would definitely recommend this recipe to anyone who loves Thai food.
AK GS Entertainment
[email protected]I've tried many different baby back rib recipes, but this one is by far the best. The ribs are always tender and juicy, and the sauce is to die for.
Muhammed Bilal
[email protected]This recipe is a keeper! I will definitely be making these ribs again and again.
Mohammad Eyamin
[email protected]I'm not a big fan of ribs, but I really enjoyed these. The sauce was tangy and flavorful, and the ribs were cooked perfectly.
Mikin Aya
[email protected]These ribs were a huge hit at my party! Everyone loved them.
Lays Jackson
[email protected]The ribs were good, but I found the sauce to be a bit too sweet. I would recommend reducing the amount of brown sugar in the recipe.
Hamad Shaid
[email protected]I cooked the ribs in a slow cooker on low for 8 hours and they were fall-apart tender. I served them with jasmine rice and a side of vegetables.
Aladejebi Olanrewaju
[email protected]I substituted chicken broth for the water and the ribs were still very flavorful. I would definitely recommend trying this recipe.
Haider Shahzad
[email protected]These ribs were amazing! I'm definitely making them again.
christina kennelly
[email protected]I followed the recipe exactly and the ribs turned out dry. I'm not sure what I did wrong.
Abdurashid Furre
[email protected]These ribs were a bit too spicy for me, but my husband loved them. He said they were the best ribs he's ever had.
Kirra Iyoshikage
[email protected]My family loved these ribs! The sauce was delicious and the ribs were cooked to perfection.
Bishwnath Mishra
[email protected]I've made these ribs twice now and they've been a hit both times. They're so easy to make and always turn out perfectly.
Nuha Taha
[email protected]These ribs were fall-off-the-bone tender and had an amazing flavor. The Thai sauce was the perfect balance of sweet, sour, and spicy.