Pork ribs
4 servings
25 minutes
Thai-style pork ribs are a blend of spicy, sweet, and tangy flavors infused with the exotic aromas of Southeast Asia. This recipe is rooted in Thai street food where meat grilled over an open flame is served with a rich sauce that highlights its natural juices. The ribs are first boiled to become tender and then fried to a golden crust while retaining juiciness inside. A rich sauce made from garlic, onion, fish and oyster sauces, tomatoes, pineapple, and chili adds depth to the flavor. The dish pairs perfectly with rice and fresh coriander, emphasizing the tropical notes of Thai cuisine. It’s not just a meat treat but a journey into a world of rich flavors and aromas.
1
Place the pork ribs in a large pot, cover with water, and boil for 20 minutes until the meat is tender. Cool, dry, and lightly rub with salt. Leave for 3 hours (this can be done in advance, for example, a day ahead). Grill on barbecue or grill over high heat until golden, but do not let the ribs burn. Set aside.
- Pork ribs: 600 g
- Salt: to taste
2
To prepare the sauce, heat oil in a wok over medium heat. Sauté chopped garlic and onion until golden. Add sugar, lemon juice, and fish sauce, and mix. Add oyster and tomato sauces, chopped pineapple, and chili if using. Fry until all ingredients turn into a golden-brown syrup.
- Garlic: 5 g
- Onion: 1 head
- Vegetable oil: 2 tablespoons
- Sugar: 2 tablespoons
- Lemon juice: 2 teaspoons
- Fish sauce: 1 tablespoon
- Tomato sauce: 125 g
- Oyster sauce: 1 tablespoon
- Pineapple: 80 g
- Chili pepper: 0.5 teaspoon
3
Remove the sauce from heat, add the ribs one by one, ensuring each is coated with sauce. If there's not enough sauce, add a little water.
- Pork ribs: 600 g
4
Return the wok to the stove and simmer for a minute or two to let the ribs absorb the sauce.
- Pork ribs: 600 g
5
Remove from heat and serve with fresh coriander leaves and rice.
- Salt: to taste