My Thai ribs have become a favourite of family and friends. I like serving Thai sticky rice along with these yummy ribs. You can either barbecue or smoke the ribs for extra flavour. I always offer diners Red Chile Sauce for those who are heat lovers.
Thai Barbecued Baby Backs (Kar Dook Moo Tod)
1/2 cup Seasoning Sauce
1/2 cup date palm sugar
1/4 cup Thai soy sauce
1/4 cup fish sauce
1/3 cup Mekong Whiskey or dry sherry
4 Coriander roots finely chopped (or stems)
2 tablespoons toasted sesame oil
10 - 12 cloves garlic, peeled and smashed
6 slices fresh galangal or ginger, 1/4 inch thick, smashed
4-8 Thai Chiles, minced
4 scallions, whacked with the side of a cleaver, green parts minced
Garnish: Cilantro leaves
2 racks ribs (4 to 5 pounds total) I use Baby Back ribs for a meaty dish
1 1/2 cups fruit wood chips soaked for about 1 hour.
Remove the thin, papery membrane from the back of the rack of ribs.
Prepare marinade: Mix all ingredients together.
Place ribs in a glass baking dish. Pour the marinade over the ribs and spread it all over the racks with a rubber spatula, turning to coat both sides. Let the ribs marinate, covered, in the refrigerator for at least 6 hours or overnight, turning them a few times and spread marinade over them each time.
Grill: Heat barbecue to 325 deg F. Oil grates to prevent sticking. You can use a rib rack if you wish.
Grill off-set to cook evenly. Lower grill cover and grill ribs until they are a dark brown and crisp on the outside and tender enough to pull apart with your fingers, approximately 1 1/2 hours. Let ribs rest while you make the sauce.
Sauce: Bring leftover marinade to a simmer in a small pan over medium low heat until it thickens.
Drizzle sauce over split ribs and garnish with some cilantro leaves.
Serve at once with remaining sauce on the side.
Optional sauce: Red Chile Sauce (Nam Pik Ta Daeng)
2 to 4 teaspoons toasted dry Thai chiles, ground
¼ cup Fish sauce
Juice of a Lime
Mix together and serve as a side sauce for the ribs.