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.


Comments (Archived):

  1. JLM

    .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

  2. Pointsandfigures

    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.

  3. Twain Twain

    Now I’m SO HUNGRY and I just had lunch! LOL!