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I’m so excited to introduce a new contributor, Bobbi from Bobbi’s Kozy Kitchen. Bobbi’s recipes run the gamut from light and healthy to indulgent and comforting, and she always infuses tons of flavor, depending on her current cravings for different ethnic cuisines. Her chicken, beef, and pork recipes always leave my mouth watering, which is why she will be bringing us Meaty Main Dishes. Today she has us firing up the grill and enjoying some Asian cuisine with these sweet, spicy, and exotic Thai Style Ribs.
Thai Style Ribs
Hey Gang, it is Bobbi from Bobbi’s Kozy Kitchen here. Brianne asked me if I would like to guest post on Cupcakes and Kale Chips, and I jumped at the offer. I have known Brianne as a fellow foodie for a few years now, and love her and her recipes. Hopefully we will be able to meet in person sometime soon! Like next year’s Food and Wine Conference. Fingers crossed!!
Now, let me jump into her kitchen and cook you up something I hope you really enjoy.
For the last few weeks we have been giving the grill a workout. I mean like grilling every night workout. With the window of summer grilling weather being pretty small here in Western Washington, if there is no rain, we are a grillin’, and since this past July is the driest month on record for Washington, that means a LOT of grilling!
The other thing that I seem to have gotten hooked on lately is Asian flavors. I have been working on recipes for salads, and steaks, and all sorts of yumminess that has that Asian flair. This makes my boyfriend very happy. You see normally I am obsessed with all things Mexican. Tacos, tostadas, enchiladas, you name it, I welcome it ALL! Him? Not so much.
So I decided to combine my newest addiction with our current mode of dinner delights and came up with the deliciousness that is Thai Style Ribs. A little sweet, a little (or a lot depending on how you like it) heat. These babies have it all. And the bonus is that they are so simple to make.
My only suggestion is, aside from jumping in your car and bee lining to the store to get the ingredients to make these ribs, make a double batch because trust me, you will want them!
Thai Style Ribs
For the Ribs:
- 1 cup cilantro leaves
- 1/2 cup packed light brown sugar
- 1/4 cup honey
- 1/4 cup low-sodium soy sauce use gluten free soy sauce or tamari, if needed
- 2 tablespoons fish sauce
- 4 cloves garlic cracked from skin
- 2 Serrano peppers seeded and chopped
- 1 Fresno pepper sliced
- 2 tablespoons ginger paste I used Gourmet Gardens
- 3 tablespoons lemon grass paste I used Gourmet Gardens
- 3 pounds pork loin ribs cut into single ribs
- 2 limes sliced
For the Sweet and Sour Sauce:
- 1/3 cup sugar
- 1 teaspoon ginger paste
- 3 tablespoons rice wine vinegar
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons Sriracha
- 1 tablespoon fish sauce
- 1 lime juiced
- Combine the cilantro, brown sugar, honey, soy sauce, fish sauce, garlic, peppers, ginger and the lemongrass in a blender or food processor. Puree until a smooth, thick sauce forms.
- Put the pork ribs in a large resealable plastic bag or shallow plastic storage container and pour the marinade over the meat, making sure it is entirely coasted. Add the lime slices to the bag and refrigerate for 1 to 4 hours.
- Combine 1/2 cup water, the sugar and ginger paste in a small pot. Bring to a simmer, stirring to dissolve the sugar. Pour the syrup into a small bowl and let cool, then stir in the vinegar, cilantro, Sriracha, fish sauce, and lime juice.
- Preheat oven to 250°F.
- Place ribs on a large baking sheet lined with foil. Reserve the marinade. Cover tightly with foil and place on the middle rack of the oven. Let roast for 2 1/2 hours.
- Preheat grill to medium.
- Take the ribs out of the oven and place them on the grill. Cook for 20 minutes, turning and basting with the reserved marinade. Remove from grill and rest for 10 minutes.
- Drizzle with some of the sauce and serve with the remaining sauce on the side.
If you like those, you’ll love these from Bobbi….
And here are a few of my Thai-inspired favorites…