This recipe was inspired by one that my sis Elaine had made before for one of our family get-togethers. I marinated the ribs in a Thai-style marinade, then roasted them low and slow in the oven until super tender. To give the ribs a little color, you can either remove the foil, crank up the heat and roast them for a few more minutes in the oven at the end of the cooking period, or brown them over a charcoal grill. The dipping sauce, comprised of fresh lime juice, fish sauce, sugar, scallions, jalapeño peppers, chopped mint, and cilantro, is also Thai-inspired. Grilled asparagus, steamed Jasmine rice, or a Thai green papaya salad would make great accompaniments to this dish.
MARINADE:
2-3 shallots, sliced (about 1 cup)
8-10 scallions, coarsely chopped
2" piece of fresh ginger, sliced
8 cloves garlic, peeled and coarsely chopped
1 jalapeno, seeded and sliced
Juice of 1 lime
1 cup chopped fresh cilantro (stems included)
3 tbsp. soy sauce
2 tbsp. fish sauce
2 tbsp. vegetable oil
1 tbsp. water
1 tsp. black pepper
2 tbsp. sugar
1/4 tsp. salt
SPICY THAI CILANTRO-MINT-LIME DIPPING SAUCE:
2 scallions, finely chopped
1 small jalapeño, seeded and thinly sliced
2 tsp. finely chopped mint
2-3 tbsp. finely chopped cilantro leaves
1 tbsp. sugar
3 tbsp. fish sauce
1/3 cup lime juice (2 limes)
1/4 tsp. black pepper
One rack of pork spareribs, silver skin removed
1. Place all the marinade ingredients together in a blender and pulse until well blended.
2. Combine all the dipping sauce ingredients together in a bowl and set aside.
3. Place the spareribs into an extra large Ziploc bag; add the marinade, squeeze out as much air out of the bag as you can, and zip to close. Massage the marinade around the spareribs thoroughly. Let marinate at room temperature for 2 hours or in the refrigerator for 5-6 hours.
4. Preheat the oven to 300F. Place the ribs and marinade into a roasting pan and cover tightly with foil. Roast for 2 1/2 to 3 hours.
5. Remove the foil from the pan, crank the heat to 400F, and return the ribs back to the oven and roast 5-7 minutes or until the ribs are lightly browned. Alternatively, you can grill the ribs briefly over a charcoal fire just before serving.
6. Remove the ribs to a chopping board and cut into serving sized pieces. Serve with the chili-herb dipping sauce on the side.
Other great sides are grilled asparagus, steamed or fried jasmine rice, or green papaya salad.
MARINADE:
2-3 shallots, sliced (about 1 cup)
8-10 scallions, coarsely chopped
2" piece of fresh ginger, sliced
8 cloves garlic, peeled and coarsely chopped
1 jalapeno, seeded and sliced
Juice of 1 lime
1 cup chopped fresh cilantro (stems included)
3 tbsp. soy sauce
2 tbsp. fish sauce
2 tbsp. vegetable oil
1 tbsp. water
1 tsp. black pepper
2 tbsp. sugar
1/4 tsp. salt
SPICY THAI CILANTRO-MINT-LIME DIPPING SAUCE:
2 scallions, finely chopped
1 small jalapeño, seeded and thinly sliced
2 tsp. finely chopped mint
2-3 tbsp. finely chopped cilantro leaves
1 tbsp. sugar
3 tbsp. fish sauce
1/3 cup lime juice (2 limes)
1/4 tsp. black pepper
One rack of pork spareribs, silver skin removed
1. Place all the marinade ingredients together in a blender and pulse until well blended.
2. Combine all the dipping sauce ingredients together in a bowl and set aside.
3. Place the spareribs into an extra large Ziploc bag; add the marinade, squeeze out as much air out of the bag as you can, and zip to close. Massage the marinade around the spareribs thoroughly. Let marinate at room temperature for 2 hours or in the refrigerator for 5-6 hours.
4. Preheat the oven to 300F. Place the ribs and marinade into a roasting pan and cover tightly with foil. Roast for 2 1/2 to 3 hours.
5. Remove the foil from the pan, crank the heat to 400F, and return the ribs back to the oven and roast 5-7 minutes or until the ribs are lightly browned. Alternatively, you can grill the ribs briefly over a charcoal fire just before serving.
6. Remove the ribs to a chopping board and cut into serving sized pieces. Serve with the chili-herb dipping sauce on the side.
Other great sides are grilled asparagus, steamed or fried jasmine rice, or green papaya salad.
Sliced ginger, garlic, chopped red onion, lime, jalapeños, scallions, and cilantro
Sugar, soy sauce, vegetable oil, fish sauce and black pepper.
Blend the marinade ingredients together in a blender or food processor.
Pork spareribs.
Place the spareribs and marinade together in an extra large Ziploc-type bag. Squeeze out as much air as possible, seal the bag, the massage the marinade onto the meat. Marinate 2 hours at room temperature of 4-6 hours in the frig.
Place the ribs and marinade into a roasting pan and cover well with foil. Roast for 2 1/2 to 3 hours at 300F.
Place the dipping sauce ingredients together in a bowl.
Stir well to combine and set aside.
Once the ribs are done roasting you can brown them by cranking the oven heat up to 400F, remove the foil, and place the pan back in the oven for another 5-7 minutes. Alternatively, you can brown the ribs over a charcoal grill.
Slice the ribs and serve with the dipping sauce on the side.
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