Sii Khrong Muu Yaang
0.0
Thai, Asian
•75 min
Tender, sticky, lightly charred Thai-style pork ribs served with a spicy dipping sauce and a cooling lime cream.
Ingredients
2
SERVINGSRibs
900 g pork spareribs
9 cl honey
3 cl Thai thin soy sauce
3 cl Shaoxing wine
15 g fresh ginger
2 1/2 ml sesame oil
1 1/2 g ground white pepper
1/2 g ground cinnamon
grated nutmeg
1 g MSG
3 cl hot water
Spicy Thai Dipping Sauce
4 1/2 cl fish sauce
4 1/2 cl lime juice
15 g palm sugar
chili flakes
15 g shallots
15 g scallions
toasted rice powder
cilantro
Cooling Lime Cream Sauce
120 g Greek yogurt
15 g mayonnaise
1 1/2 cl lime juice
sugar
salt
cilantro or mint
Instructions
1
Preparation: Make sure you have all ingredients ready before you start cooking.
2
Bring a large pot of lightly salted water to a gentle simmer.
3
Add ribs and cook for 1200-1500 seconds.
900 g pork spareribs
4
Remove and let dry slightly.
5
Whisk together honey, soy sauce, Shaoxing wine, ginger, sesame oil, white pepper, cinnamon, nutmeg, and MSG.
90 ml honey
30 ml Thai thin soy sauce
30 ml Shaoxing wine
15 g fresh ginger
2.5 ml sesame oil
1.5 g ground white pepper
0.5 g ground cinnamon
grated nutmeg
1 g MSG
6
Coat ribs evenly.
900 g pork spareribs
7
Marinate at least for 7200 seconds (overnight preferred).
900 g pork spareribs
8
Mix dipping sauce ingredients and adjust balance.
45 ml fish sauce
45 ml lime juice
15 g palm sugar
chili flakes
15 g shallots
15 g scallions
toasted rice powder
cilantro
9
Mix lime cream sauce and chill until serving.
120 g Greek yogurt
15 g mayonnaise
15 ml lime juice
sugar
salt
cilantro or mint
10
Use two heat zones: indirect medium heat and hot direct heat side.
11
Start ribs over indirect heat, lid closed.
900 g pork spareribs
12
Cook for 1800-2700 seconds until heated through and lightly browned.
900 g pork spareribs
13
Mix remaining honey with hot water.
60 ml honey
30 ml hot water
14
Move ribs over direct heat.
900 g pork spareribs
15
Brush lightly with glaze.
16
Turn frequently, glazing 2-3 times.
17
Grill until glossy, caramelised, and lightly charred.
18
Rest for 300 seconds.
19
Slice between bones and serve with both sauces.
Ready to eat!
