Thai Barbeque Ribs recipe
From zen2
Ingredients:
- 1.5 lbs. (0.65 kg.) pork ribs, back or side (SERVES 2-3)
- 4 Tbsp. oyster sauce (I used Golden Dragon brand)
- 2 Tbsp. soy sauce
- 1 Tbsp. fish sauce
- 1 Tbsp. black Chinese vinegar (or substitute regular white or apple cider vinegar)
- 1 Tbsp. dark soy sauce
- 1/4 cup syrup (I used real maple syrup)
- 5 cloves garlic, minced
- 1 thumb-size piece galangal OR ginger, grated
- Optional: 1 fresh red chili, minced, OR 1/2 tsp. cayenne pepper, OR 1-2 tsp. chili sauce (to taste)
- Garnish: 2 spring onions, finely sliced
Preparation:
- Cut the ribs into easy-to-eat segments and place in a large bowl.
- Place all remaining ingredients (except the garnish) together in a sauce pan.
- Stir well to dissolve the syrup.
- Pour half of this sauce over the ribs.
- Stir well to coat and place ribs in the refrigerator to marinate 15-20 minutes (or up to 24 hours).
- Cook ribs over a medium-hot grill, brushing over any leftover marinade from the bottom of the bowl for the first couple of turns.
- Grill until well done (meat near the bone should be white for very light pink).
- Tip: Medium heat for a longer period is better, otherwise the ribs may burn on the outside while reamining uncooked on the inside.
- Warm up the reserved sauce and serve together with the ribs (this sauce is excellent over rice). Sprinkle the spring onion over the ribs and ENJOY!
Oven Instructions:
If the weather doesn't cooperate, place marinated ribs in a covered casserole dish. Bake 45 minutes at 350. Then transfer ribs to a foil-lined baking sheet. Brush with some of the reserved sauce and place the sheet under the broiler. Broil 5-7 minutes, or until ribs are dark and sticky on the outside and tender inside. Warm up the remaining sauce and serve together with rice.