Thai Spare Ribs May 28, 2012 12:18

This recipe is easy and delicious. Perfect for the good weather! Serves 2-4


2-3lbs pork ribs, chopped into 2” lengths 2 spring onions, sliced Marinade; 5 cloves garlic, crushed 2 thumb sized pieces ginger, grated 2 tbsp fish sauce 3 tbsp oyster sauce 2 tsp dark soy sauce ½ - 1 tsp cayenne pepper (to taste) ½ tsp ground coriander 75ml liquid honey 75ml coconut milk 1 tbsp lime juice


•    Put all marinade ingredients together in a large casserole dish (you will also need a lid). •     Stir well to dissolve the honey. •    Add the ribs to the marinade, stirring and turning them to coat. Cover and leave in the refrigerator to marinate at least 1 hour or more (up to 24 hours). •    When ready to cook, preheat oven to 180 degrees C. Stir the ribs once more, then cover and set in the oven to bake (right in the marinade) for 1 hour. •    Remove ribs and turn the oven up to 225 degrees C. •    Cover a baking sheet with foil (turn the foil up at the edges to prevent juices from spilling). Then remove the cooked ribs from the casserole dish and place on the foil. •    Spoon 1/2 Tbsp. of the marinade from the casserole dish over each rib. Then set the baking sheet on the second-to-highest shelf of your oven. Leave in the oven for about 5 minutes, or until the ribs are sizzling, lightly browned, and shiny. •    Enjoy as they are or turn the ribs over and give them another 5 minutes. •    Serve right on the baking sheet, or transfer to a serving platter. Sprinkle the sliced green onion over the ribs and enjoy. This dish goes well with rice, but is equally delicious on its own as finger food.