THAI BARBECUE RIBS
Make and share this Thai Barbecue Ribs recipe from Food.com.
Provided by A.M. Collins
Categories Meat
Time P1DT30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Put everything (except ribs) in food processor and finely puree.
- Separate ribs, rinse and pat dry.
- Thoroughly coat each rib with sauce.
- cover and let stand at room temperature for 1 hour or refrigerate for 24 hours.
- Prepare a medium hot charcoal fire.
- Grill about 6 inches from coals, turning frequently until ribs are nicely browned and cooked through about 15-20 minutes.
- Serve immediately.
Nutrition Facts : Calories 1432.7, Fat 114.2, SaturatedFat 39.5, Cholesterol 401.2, Sodium 1542.2, Carbohydrate 12.5, Fiber 0.2, Sugar 10, Protein 84.3
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
THAI-STYLE SPARE RIBS
These ribs are often served in Thailand to accompany ice-cold beer, said Andy Ricker, the chef and owner of the Pok Pok restaurants in New York and Portland, Ore. He warns against overcooking them: Thai diners prefer ribs on the chewy side rather than falling-off-the-bone tender. They may be cooked over indirect heat in a covered charcoal grill, but it is far easier to bake them in a slow oven, then reheat (on the grill, if you wish) at the last minute. The ribs are quite flavorful on their own, but serve them with a spicy dipping sauce if you prefer.
Provided by David Tanis
Categories dinner, meat, main course
Time 4h
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Lay the ribs flat in a roasting pan. (You will have 4 long pieces.) Season lightly with salt on both sides.
- Make the marinade: In a small bowl, combine honey, soy sauce, tamarind paste, sesame oil, garlic, ginger, red pepper, black pepper, cinnamon, nutmeg and cayenne. Add the wine and 1/4 cup hot water and whisk well.
- Pour marinade over ribs to completely coat. Marinate at room temperature for 2 hours, turning once or twice, or cover and refrigerate for several hours or overnight.
- Position a rack in the middle of the oven and heat to 250 degrees. Transfer the roasting pan, uncovered, to the rack. Roast ribs for 1 1/2 hours, basting with pan juices and turning ribs over every 20 minutes or so. If pan juices seem to be drying out or burning, add a little water to the pan. (Alternatively, cook ribs over indirect heat in a covered charcoal grill, turning ribs every 20 minutes or so.)
- Pour juices from the roasting pan into a small saucepan. Spoon off fat from surface of sauce, then simmer sauce for a few minutes until slightly thickened, then use the juices to paint the ribs.
- Turn up oven heat to 400 degrees. Return ribs to oven for 10 to 15 minutes, until nicely glazed. (Alternatively, return ribs to the grill to glaze.)
- Use a sharp knife to divide ribs, cutting between the bones. Pile ribs onto a platter, sprinkle with garlic chives and cilantro, and serve.
Nutrition Facts : @context http, Calories 104, UnsaturatedFat 3 grams, Carbohydrate 11 grams, Fat 5 grams, Fiber 0 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 382 milligrams, Sugar 10 grams, TransFat 0 grams
THAI PORK RIBS (SII KHRONG MUU TAI NAAM)
These aromatic Thai ribs employ a unique cooking technique. First, marinate the ribs in a fragrant homemade curry paste; then braise them in a pot sealed with a bowl of ice water, which bastes continuously for a dish that's tender and flavorful. (Note: Authentic Thai ingredients can be found at most Asian specialty stores.)
Provided by Andy Ricker
Categories main-dish
Time 2h
Yield 4 servings
Number Of Ingredients 20
Steps:
- Paste: Prepare ingredients to make the paste. Peel and thinly slice galangal and turmeric; thinly slice cilantro roots. Trim lemongrass stems, then discard tough outer layers; slice into thin coins. Slice chiles into ½-inch pieces. Peel garlic cloves, then roughly chop.
- Place the mortar and pestle on a towel to keep it sturdy. Chef Ricker advises adding ingredients from hardest to softest texture when making a paste. Place dried chiles into the mortar along with a pinch of salt; pound until chiles are flaky. Add peppercorns and continue pounding, followed by galangal, turmeric, and cilantro root. As the ingredients are added, a rough paste will begin to form. Continue by adding lemongrass, garlic, and green chiles. When all of the ingredients have broken down to a rough pulp, the paste is ready. Makes about ⅓ cup.
- Ribs: Place rack meat-side down on a cutting board. Cut into individual ribs and place in a bowl. Stack lime leaves, roll like a cigar, slice very thinly (this is called a chiffonade), and set aside. Season ribs with a pinch of salt, fish sauce, sugar, and MSG (optional); toss to coat with your hands. Add the paste and 1 teaspoon sliced lime leaf, reserving the rest for garnish, and massage the ingredients into the ribs until they're evenly coated. Let rest uncovered at room temperature, 1 hour.
- Add oil to a pot over medium-high heat; when it's smoking, add ribs meat-side down in an even layer. Turn heat to medium-low (to prevent paste from burning) and brown the ribs, 6-8 minutes.
- While ribs are browning, add 5 pounds ice cubes to the bowl, along with enough water to cover the ice. When ribs are browned, turn them over and reduce heat to low. Place the bowl with ice slurry on the pot so it completely seals off the top. The steam will rise and condense on the cold surface of the bowl, then drip back onto the ribs, creating a self-basting cooking environment.
- Garnish: While ribs are cooking, trim and thinly slice the scallion. Roughly chop cilantro. Fold sawtooth leaves in half and julienne into ⅛-inch slices. Mix together scallion, cilantro, and sawtooth and set aside, along with remaining lime leaf.
- After 15 minutes, remove bowl from pot and turn the ribs over. Pour out melted ice slurry and replenish with another 5 lbs ice cubes and water. Add a pinch of salt to the ice water to keep it cold a little longer. Place bowl over pot and continue cooking, 15 more minutes.
- After 30 minutes of total cooking, remove the bowl. Continue cooking ribs uncovered to reduce the cooking liquid in the pot, 5 minutes. Taste and adjust seasoning by adding salt, sugar, and fish sauce; remove from heat. Place ribs on a serving platter, and spoon paste from the pot over them. Garnish with chopped herbs (scallions, cilantro, sawtooth) and lime leaves. Serve.
MARINATED THAI-STYLE PORK SPARERIBS
Provided by Stanley Lobel
Categories Pork Bake Marinate Super Bowl Backyard BBQ Dinner Pork Rib Tailgating Family Reunion Party Dairy Free Peanut Free Tree Nut Free
Yield Serves 4 as a main course; 8 as an appetizer
Number Of Ingredients 12
Steps:
- 1. Put the shallots, scallions, ginger, garlic, cilantro, soy sauce, fish sauce, salt, pepper, and sugar in the bowl of a food processor. Process to a loose, finely chopped paste, scraping down the sides of the bowl once or twice.
- 2. Place pork ribs in a large bowl or a pair of heavy resealable plastic bags. Thoroughly coat the ribs with the marinade, massaging the paste into the flesh for a minute or so. Cover and marinate at room temperature for 2 hours or up to 5 hours in the refrigerator, tossing the ribs once or twice during this time.
- 3. Preheat oven to 350°F. Spread the ribs out, bone-side down, on two large, parchment-lined baking sheets and bake until ribs are deeply colored and very tender but not yet falling from the bone, about 11/2 hours, occasionally rotating the pans to encourage even cooking. Remove from the oven and serve with small bowls of Thai Chile-Herb Dipping Sauce .
THAI BARBEQUE MARINADE
This is fantastic for marinating chicken, pork, or beef! My friend from Thailand gave me this recipe! I find most of my ingredients at an Oriental market. Then you will have this for so many different recipes. Barbeque, broil, or grill to taste! YUMMMMY!!!!!
Provided by SYNDI111
Categories Side Dish Sauces and Condiments Recipes Marinade Recipes
Time 10m
Yield 8
Number Of Ingredients 7
Steps:
- Whisk together the fish sauce, rice wine, sesame oil, sugar, garlic, ginger, and honey in a small bowl. Marinate meat at least 6 hours or over night before cooking.
Nutrition Facts : Calories 64.7 calories, Carbohydrate 11.5 g, Fat 1.7 g, Fiber 0.1 g, Protein 0.4 g, SaturatedFat 0.2 g, Sodium 411 mg, Sugar 10.8 g
More about "thaibarbecueribs recipes"
TOP THAI GRILLING RECIPES - THE SPRUCE EATS
From thespruceeats.com
Author Darlene Schmidt
- Ultimate Thai Grilled Steak. If you're a steak lover and never had a Thai-marinated steak, be prepared to find yourself hooked on it -- and never seasoning or marinating a steak any other way.
- Grilled Thai Honey-Garlic Chicken (Easy!) This Thai version of Honey Garlic Chicken turns ordinary chicken breast or thigh into an amazing tasting meal, plus it's super-easy to make.
- Best Ever Thai Grilled Lemongrass Chicken - Traditional Thai! This lemongrass grilled chicken blows other recipes out of the water. Plus it's super simple to make.
- My Mother-in-Law's Secret Satay Recipe! My mother-in-law did give me permission to publish her satay on the internet, so I'm not as poor of a daughter-in-law as you might imagine.
- Peel & Eat Grilled Garlic Shrimp. Summer shrimp are delicious when grilled on the barbecue, and this Thai version is especially superb! You have to try it to know what I'm talking about.
- Classic Thai Barbecue Chicken (with Dipping Sauce) If you've ever been to Thailand, you know how amazing the BBQ chicken tastes, whether it's cooked on a streetside brazier or a fire on the beach.
- Thai Grilled Chicken Salad with Lemongrass-Coriander Dressing. This Thai Grilled Chicken Salad has been said to make grown men cry (see reviews for this recipe for more on this!).
- Thai Grilled Shrimp in a Tom Yum Marinade. This Thai Grilled Shrimp is extremely flavorful and is sure to please anyone who loves Thai flavors. Scallops can also be added to your skewers if you wish.
- Greatest Grilled Halibut. This Thai recipe for grilled halibut steak is easy and can be made with other types of fish as well. The Thai marinade is put together in a matter of minutes, and as a bonus, it doubles as a dipping sauce.
- Easy Thai BBQ Sauce (New!) This homemade Thai BBQ Sauce recipe is so easy to make, and much superior to store-bought varieties (also healthier and less expensive!).
THAI RIBS RECIPE - THE SPRUCE EATS
From thespruceeats.com
4.1/5 (23)Category Appetizer, Dinner, EntreeAuthor Nick NooraniCalories 1416 per serving
THE 15 BEST THAI RECIPES | RECIPES, DINNERS AND EASY MEAL IDEAS
From foodnetwork.com
Author By
14 THAI APPETIZERS THAT ARE EASY TO MAKE - INSANELY GOOD
From insanelygoodrecipes.com
45 THAI RECIPES THAT ARE EVEN BETTER THAN TAKEOUT - TASTE OF HOME
From tasteofhome.com
TRADITIONAL FOOD IN THAILAND: 18 DISHES YOU MUST TRY - TRIP101
From trip101.com
HOME [WWW.FAANGTHAI.COM]
THE 21 BEST DISHES TO EAT IN THAILAND - CULTURE TRIP
From theculturetrip.com
THAI BARBECUE RIBS RECIPE | CDKITCHEN.COM
From cdkitchen.com
THAI BREAKFAST: 19 OF THE MOST POPULAR DISHES - EATING …
From eatingthaifood.com
10 MOST POPULAR THAI APPETIZERS - TASTEATLAS
From tasteatlas.com
10 BEST THAI GROUND BEEF RECIPES | YUMMLY
From yummly.com
THE 35 ESSENTIAL HERBS & SPICES USED IN THAI CUISINE.
From thailandforme.com
AUTHENTIC THAI RECIPES – DRY CHILI PORK RIBS CURRY ... - EATING THAI …
From eatingthaifood.com
100 BEST BARBECUE RECIPES OF ALL TIME - TASTE OF HOME
From tasteofhome.com
10 BEST THAI FOOD DISHES YOU MUST EAT - RAINFOREST CRUISES
From rainforestcruises.com
14 BEST THAI FOOD FOR FOREIGNERS 2022 - TOPTRAVELFOODS
From toptravelfoods.com
TOP 10 FAMOUS THAI FOOD DISHES TO TRY IN THAILAND | THAIEST
From thaiest.com
15 SIMPLE THAI SIDE DISHES - INSANELY GOOD
From insanelygoodrecipes.com
THAI BARBECUE CHICKEN | THE RECIPE CRITIC
From therecipecritic.com
THAI ORIGINAL BBQ & RESTAURANT - CHINO HILLS, CA - YELP
From yelp.com
THAI COCONUT BBQ RIBS RECIPE L PANNING THE GLOBE
From panningtheglobe.com
40 THAI FOODS IN BANGKOK WE CAN'T LIVE WITHOUT | CNN TRAVEL
From cnn.com
THE 30 BEST THAI RECIPES - GYPSYPLATE
From gypsyplate.com
THAI-STYLE RIBS RECIPE | MYRECIPES
From myrecipes.com
THAI FOOD – 25 TRADITIONAL DISHES TO EAT IN THAILAND
From swedishnomad.com
WHAT TO EAT IN BANGKOK 2022 - 33 BEST FOOD IN BANGKOK
From toptravelfoods.com
THAI FOOD – 25 TRADITIONAL DISHES TO EAT IN THAILAND - TRAVEL HUNTER
From travelhunter.org
THAI APPETIZER RECIPES | ALLRECIPES
From allrecipes.com
THE 10 BEST BBQ RESTAURANTS IN PATTAYA - TRIPADVISOR
From tripadvisor.com
THAI BBQ PORK SPARE RIBS - WENT HERE 8 THIS
From wenthere8this.com
100 THAI DISHES TO EAT IN BANGKOK: THE ULTIMATE EATING GUIDE
From migrationology.com
THAI FOOD: 45 MUST-TRY DISHES IN THAILAND | WILL FLY FOR FOOD
From willflyforfood.net
25 TASTY THAI STREET SNACKS: FINGER FOOD GUIDE
From tielandtothailand.com
TOP 10 TRADITIONAL THAI FOOD YOU MUST TRY IN THAILAND
From flightcentre.ca
THE TOP 10 THAI BREAKFAST MEALS - CULTURE TRIP
From theculturetrip.com
THAI SPARERIBS RECIPE | BON APPéTIT
From bonappetit.com
WHAT TO EAT: STICKY, SAUCY RIBS WITH A THAI TWIST - OTTAWA CITIZEN
From ottawacitizen.com
17 OF THE BEST THAI FOODS & DISHES YOU ABSOLUTELY HAVE …
From asiahighlights.com
THAI FOOD GUIDE | THE 30 BEST TRADITIONAL FOODS IN THAILAND
From foodandroad.com
20 BEST THAI FOOD DISHES YOU CAN'T RESIST IN 2022
From journeyingtheglobe.com
MENU
25 MOST POPULAR THAI FOODS - CHEF'S PENCIL
From chefspencil.com
You'll also love