Saturday, June 07, 2014

Not bad at ALL - Thai Ribs

Thai-Style ribs - sounds weird, but this was pretty darned good. 

Recipe is from the winner of Swedish masterchef - Amir Kheirmand, and his book "Världens bästa mat". ("Best food in the world") I simplified the recipe a little and might simplify it even more next time, feel free to play around with it. (I omitted most of the heat - none of us appreciate spicy food, to be honest.)  We ate the ribs with plain rice and some veggies tossed with teriyaki sauce. 

The book is fun - I liked it a lot. It has great photos and plenty of recipes. Next on my list to try are skewers with spicy Indian chicken thighs, or maybe the coca-cola soaked ribs. I do like coca-cola. And my husband really likes ribs. 


Thai-Style Ribs
two small slabs of thick-cut ribs (about 1,2 kilos), separated
thumb-sized piece of fresh ginger, coarsely cut (don't bother peeling it) 
2 lemongrass stalks, pounded and coarsely chopped
3 garlic cloves, smashed
1-2 red chilis, sliced
50 ml japanese light soy sauce

Place all ingredients in a pot. Add water to just cover the ribs. Bring to a boil, remove any scum, cover with a lid and let it cook on low heat for about 90 minutes. Meanwhile, get on with the marinade...

3 garlic cloves, minced
1 red chili, minced
50 ml japanese light soy sauce
50 ml oyster sauce
3 tbsp fish sauce
3 tbsp brown sugar
100 ml ketchup
2 limes, juiced
humb-sized piece of fresh ginger, peeled and grated

Mix all ingredients for the marinade. When the ribs are cooked, drain them from the cooking liquid and place in the marinade for at least half an hour. (I haven't tried but I bet you can do this well in advance and chill the whole thing.) Heat the oven to 225°C and cook the ribs for about 15-20 minutes. Turn the ribs halfway through to ensure they don't burn, but crisp up evenly. Serve, and enjoy!

And finally a photo of my husband's lunch - leftover ribs, on toast, with a fried egg. He says it was delicious. 

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