Thai Spareribs

Name: Thai Spareribs
Prep time: 1 d
Cook time: 1 d
Total time: 1 d
Yield: 6
Cuisine: Thai, Asian
Ingredients: 118 milliliters dry Sherry; 2 inches fresh ginger, peeled, chopped; 4 larges garlic cloves, peeled; 118 milliliters (packed) golden brown sugar; 2 larges lemongrass stalks; 2 Tbsps Thai peanut sauce; 6 servings Sesame-Cilantro Rice; 2 Tbsps Asian sesame oil; 3 kilograms meaty spareribs (about 2 racks), cut into 2-rib servings; 118 milliliters tamari soy sauce; 177 milliliters canned unsweetened coconut milk; 6 servings Boiling water

Thai Spareribs is From preparation to the plate, this recipe takes about 24 hours. This recipe is typical of Asian cuisine.

Instructions

Preheat oven to 350°F. Arrange ribs in single layer in large roasting pan.

Ingredients you will need

Ribs

Equipment you will use

Roasting Pan

Oven

Add just enough boiling water to cover ribs. Cover pan with foil. Oven-braise ribs until almost tender, about 1 1/2 hours.

Ingredients you will need

Water

Ribs

Equipment you will use

Aluminum Foil

Oven

Frying Pan

Meanwhile, cut bottom 2 inches from each lemongrass stalk (discard upper portions). Slice lemongrass into thin rounds; place in blender.

Ingredients you will need

Lemon Grass

Equipment you will use

Blender

Add 1/2 cup tamari, sugar, Sherry, peanut sauce, sesame oil, garlic, and ginger; blend until almost smooth. Blend in coconut milk and remaining 6 tablespoons tamari for marinade.

Ingredients you will need

Coconut Milk

Peanut Sauce

Sesame Oil

Marinade

Garlic

Ginger

Sherry

Tamari

Sugar

Cool ribs, still covered, 30 minutes. transfer ribs to heavy-duty 2-gallon resealable plastic bag; discard braising liquid.

Ingredients you will need

Ribs

Equipment you will use

Ziploc Bags

Pour marinade into bag. Seal top and turn several times to coat ribs evenly. Refrigerate overnight, turning occasionally.

Ingredients you will need

Marinade

Ribs

Preheat oven to 350°F. Using tongs, arrange ribs in single layer on large rimmed baking sheet. Spoon marinade from bag over ribs. Roast uncovered until ribs are very tender, basting often with marinade, about 1 1/2 hours. Arrange ribs on platter. Scrape marinade into pitcher for sauce; spoon off fat that rises to surface.

Ingredients you will need

Marinade

Sauce

Ribs

Equipment you will use

Baking Sheet

Tongs

Oven

Brush sauce generously over ribs.

Ingredients you will need

Sauce

Ribs

Serve with Sesame-Cilantro Rice, passing remaining sauce alongside.

Ingredients you will need

Cilantro

Sesame Seeds

Sauce

Rice

Ingredient Info.

Lemongrass is sold in the produce section of some supermarkets and at Asian markets. Tamari soy sauce and Thai peanut sauce are available in the Asian foods section of some supermarkets and at specialty foods stores and natural foods stores. Canned unsweetened coconut milk can be found at many supermarkets and at Indian, Southeast Asian, and Latin markets.

Ingredients you will need

Unsweetened Coconut Milk

Tamari

Peanut Sauce

Lemon Grass

Equipment

Ingredients

Servings:

118milliliters

dry Sherry 2inches

fresh ginger, peeled, chopped 4larges

garlic cloves, peeled 118milliliters

(packed) golden brown sugar 2larges

lemongrass stalks 2Tbsps

Thai peanut sauce 6servings

Sesame-Cilantro Rice 2Tbsps

Asian sesame oil 3kilograms

meaty spareribs (about 2 racks), cut into 2-rib servings 118milliliters

tamari soy sauce 177milliliters

canned unsweetened coconut milk 6servings

Boiling water

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Chenin Blanc, Gewurztraminer, and Riesling are great choices for Thai. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. You could try Lang & Reed Napa Valley Chenin Blanc. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 30 dollars per bottle.