Recipe #21 Sticky Ribs- Thai Style

What’s the best thing about cooking + eating in Thailand? The ingredients!!
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Today I decided to buy some freshly cleaned pork ribs, and a mix of thai herbs for a little meat craving I needed to satisfy…

I served them with a side of sautéed local spinach, shimeiji mushrooms and garlic. I made an omelette with fresh “dok sano” flowers, often seen in Thai street food, to encase a portion of germinated brown rice (known locally as Gaba Rice)

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The presentation isn’t amazing but it’s a very easily executable dish that’s packed with exotic flavours and hearty home made goodness.

For the pork ribs you’ll need:

300g pork ribs cut into small pieces
10 kaffir lime leaves
3 cloves garlic
1″ galangal
1/2″ ginger
2 tbsp dark soy sauce
1 tbsp tomato purée( I had to use tomato juice as I couldn’t find a decent pack :s but it worked rather well!!)
1 tbsp good quality honey
1 tsp coarse black pepper
1 tsp salt
1tsp thai chilli paste with soybeans(nam prik pao)
A dash of balsamic vinegar to speed up tenderising meat during marination (about 1-2tbsp)

Method:

Wash your pork ribs and transfer them to a sandwich bag ( aka super efficient hygienic marination capsule!!)

Add salt, pepper, dark soy sauce, dash of vinegar, honey, chilli paste, tomato juice to the sandwich bagged pork.

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In a pestle and mortar, bash the ginger, garlic, galangal, lime leaves until fragrant and add this to the bag aswell.

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Seal the top, place in another bag, and massage the meat. Leave to marinate for about 1-2 hours in the fridge.

Cook in a cast iron pot on a low flame for 40-45 minutes until tender, and until the juices have come together to form a delicious sticky coating…. Very similar in taste to Chiangmai’s famous pork sausages.

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