Monday, March 22, 2010

Thai Barbeque Ribs


* 1.5 lbs. (0.65 kg.) pork ribs, back or side (SERVES 2-3)
* 4 Tbsp. oyster sauce (I used Golden Dragon brand)
* 2 Tbsp. soy sauce
* 1 Tbsp. fish sauce (available in tall bottles at Asian food stores)
* 1 Tbsp. black Chinese vinegar (or substitute regular white or apple cider vinegar)
* 1 Tbsp. dark soy sauce
* 1/4 cup syrup (I used real maple syrup)
* 5 cloves garlic, minced
* 1 thumb-size piece galangal OR ginger, grated
* Optional: 1 fresh red chili, minced, OR 1/2 tsp. cayenne pepper, OR 1-2 tsp. chili sauce (to taste)
* Garnish: 2 spring onions, finely sliced

Thai Barbeque Ribs


Cut the ribs into easy-to-eat segments and place in a large bowl.

Place all remaining ingredients (except the garnish) together in a saucepan. Stir well to dissolve the syrup.

Pour half of this sauce over the ribs. Stir well to coat and place ribs in the refrigerator to marinate 15-20 minutes (or up to 24 hours).

Cook ribs over a medium-hot grill, brushing over any leftover marinade from the bottom of the bowl for the first couple of turns. Grill until well done (meat near the bone should be white for very light pink). Tip: Medium heat for a longer period is better; otherwise, the ribs may burn on the outside while remaining uncooked on the inside.

Warm up the reserved sauce and serve together with the ribs (this sauce is excellent over rice). Sprinkle the spring onion over the ribs.

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