|Nutritional Guidelines (per serving)|
These Thai ribs are supremely delicious, smothered in a sweet-sour-spicy Thai sauce that makes your palate sing. Just stir together the special Thai sauce, then pour over ribs and bake - simple, yet so exquisite.
If you like your ribs tender, cover them for the first hour or so, then uncovering just before serving. If you like them spicy, add more of the fresh green chili to the sauce, taste-testing as you go. If you prefer them mild, remove the seeds and just add half a chili. Don't be tempted to leave the chili out - it's what makes this dish come alive.
- 2 Tbsp. minced onion
- 3 cloves minced garlic
- 1 fresh green chili, minced
- 1/3 cup soy sauce
- 2 Tbsp. fish sauce
- 2 tsp. rice vinegar (or other type vinegar)
- 1/3 cup packed brown sugar
- 4 Tbsp. table syrup (I used maple syrup)
- 2 tsp. corn starch
Preheat oven to 275 F.
Stir together onion, garlic, chili, soy sauce, fish sauce, rice vinegar, brown sugar and table syrup in a bowl. Whisk in the cornstarch.
Rinse pork well and lay it in a flat baking dish. Pat dry on both sides with a paper towel. Pour sauce over, gently turning to saturate all parts. At this point, you can leave it in the refrigerator to marinate up to 24 hours before cooking.
Set dish in the center of your oven to roast 1.5 to 2 hours (note that these ribs can be cooked at 350 F for 1 hour but they won't turn out nearly so tender or juicy!). Pork is cooked to perfection when it's slightly crisp on top.
Taste-test sauce for a balance of flavors, adding more fish sauce for deeper flavor and saltiness, or a squeeze of lemon or lime juice if too salty for your taste. Cut rack into generous-size portions and serve over Thai jasmine rice. Extra sauce is wonderful spooned over for a final topping. If desired, sprinkle with finely sliced spring onion.
More Ribs Cooking Tips: If you want to slow roast your ribs, prepare them as stated above, then cover the pan with a tight-fitting lid or foil. Bake at 275 F for 1.5 hours or until tender and cooked to your liking (up to 2 hours). Then remove lid/foil, baste with sauce, and bake for an additional 5 to 8 minutes to finish.