Grilled Mekhong Baby Back Ribs with Thai Sweet Chili Sauce (ซี่โครงหมูแช่เหล้าย่างกับน้ำจิ้มไก่)
Author: SheSimmers.com
Recipe type: Main Course
Cuisine: Thai
Prep time:
Cook time:
Total time:
Serves: 4-6
- 2 slabs of meaty baby back ribs, weighing between 2½ to 3 pounds each
- 1 cup dark rum or whisky (tequila works too)
- 6 large cloves garlic, peeled
- 2 teaspoons whole white peppercorns
- 4 cilantro roots or ½ cup chopped cilantro stems
- 3 tablespoons fish sauce
- ¼ cup oyster sauce
- ⅓ cup grated palm sugar or brown sugar, packed
- 2 cup Thai sweet chili sauce, store-bought or homemade (see notes), for serving
- Cut each baby back rib slab in half for easy handling. Place them in a large mixing bowl.
- Blend the rum, garlic, peppercorns, cilantro roots in a blender until smooth. Pour the mixture over the ribs.
- Add the fish sauce, oyster sauce, and sugar to the ribs. Mix well.
- Cover and chill 5-6 hours to overnight.
- Grill over low coals until juices run clear when pricked with the tip of a knife.
- Cut into individual ribs. Serve with Thai sweet chili sauce.
How to make Thai sweet chili sauce: https://shesimmers.com/2009/02/how-to-make-thai-sweet-chili-dipping.html
Recipe by SheSimmers at https://shesimmers.com/2013/08/grilled-mekhong-baby-back-ribs-with-thai-sweet-chili-sauce.html
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