logo
g Text Version
Beauty & Self
Books & Music
Career
Computers
Education
Family
Food & Wine
Health & Fitness
Hobbies & Crafts
Home & Garden
Money
News & Politics
Relationships
Religion & Spirituality
Sports
Travel & Culture
TV & Movies

dailyclick
Bored? Games!
Nutrition
Postcards
Take a Quiz
Rate My Photo

new
Action Movies
Bible Basics
Houseplants
Romance Movies
Creativity
Family Travel
Southwest USA


dailyclick
All times in EST

Full Schedule
g
g Thai Food Site

BellaOnline's Thai Food Editor

g

Thai Barbecued Baby Backs


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)
(Serves 4)
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
For cooking:
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)
Ingredients:
2 to 4 teaspoons toasted dry Thai chiles, ground
cup Fish sauce
Juice of a Lime
Mix together and serve as a side sauce for the ribs.

Add Thai+Barbecued+Baby+Backs to Twitter Add Thai+Barbecued+Baby+Backs to Facebook Add Thai+Barbecued+Baby+Backs to MySpace Add Thai+Barbecued+Baby+Backs to Del.icio.us Digg Thai+Barbecued+Baby+Backs Add Thai+Barbecued+Baby+Backs to Yahoo My Web Add Thai+Barbecued+Baby+Backs to Google Bookmarks Add Thai+Barbecued+Baby+Backs to Stumbleupon Add Thai+Barbecued+Baby+Backs to Reddit




RSS | Related Articles | Editor's Picks Articles | Top Ten Articles | Previous Features | Site Map


For FREE email updates, subscribe to the Thai Food Newsletter


Past Issues


print
Printer Friendly
bookmark
Bookmark
tell friend
Tell a Friend
forum
Forum
email
Email Editor


Content copyright © 2014 by Mary-Anne Durkee. All rights reserved.
This content was written by Mary-Anne Durkee. If you wish to use this content in any manner, you need written permission. Contact Mary-Anne Durkee for details.

g


g features
Red curried Duck

Thai Seafood Salad

Smoked Duck Larb

Archives | Site Map

forum
Forum
email
Contact

Past Issues
memberscenter


vote
Poetry
Daily
Weekly
Monthly
Less than Monthly



BellaOnline on Facebook
g


| About BellaOnline | Privacy Policy | Advertising | Become an Editor |
Website copyright © 2014 Minerva WebWorks LLC. All rights reserved.


BellaOnline Editor