Ribs, ribs, ribs
What is a summer without a night of ribs? Have been making the same ribs for years and when I saw the Thai-Style Ribs in the NYTimes from Pok Pok, I decided to shift gears.
I made 7 racks. I also tripled the recipe, 2 times. It was actually the right amount for the first rub down of the ribs with the marinade and the last brush on to get them caramelized before serving.
I rubbed the ribs down with salt and pepper, then the marinade and put in the fridge for 2 hours to take it in. You could do it overnight if you wanted to but not necessary.
Set the oven to 250. I used two ovens and two rimmed cookie sheets. I put 3 racks in one and 4 racks on the other. They roasted for about 4 hours. In the last ten minutes, after brushing the marinade on again, crank up the oven to 400 to get the ribs crispy
2 tsp. kosher salt
3 tbsp. honey
2 tbsp. soy sauce
1 tbsp. tamarind paste (or hoisin sauce but I used tamarind)
1 tsp. toasted sesame oil
2 tbsp. grated ginger
1/2 tsp. crushed red pepper flakes
1/2 tsp. black pepper
1/4 tsp. cinnamon
pinch of cayenne
2 tbsp. mirin
On the side I served a big green salad with a miso dressing and grilled corn. Miso dressing below.
3 tbsp. canola/vegetable oil
1 1/2 tbsp. rice vinegar
2 tsp. white miso
1/4 tsp sesame oil
1/2 tsp honey
1/2 tsp soy sauce
Mix and toss.
.Very strong offering. I just came from eating ribs at Terry Blacks BBQ in ATX.Yours look better. High praise for a Yankee woman. Truth is truth.Well played.JLMwww.themusingsofthebigredcar..com
fun to do them asian style. we made ribs and smoked them on a komodo grill. just did the typical memphis rub. time to figure out your tailgate game.
Now I’m SO HUNGRY and I just had lunch! LOL!