Thai Spareribs

By LaLaCooks

Serve with Sesame-Cilantro Rice

Thai Spareribs
Unlike most braises, these ribs aren't browned before they're simmered. The long, slow simmer tenderizes the meat, and the ribs get their brown, shiny exterior from a soy and brown sugar marinade. The ideal drink pairing? Ice-cold Thai beer.

6 servings

PREP TIME:

40 minutes

TOTAL TIME:

24 hours (includes marinating time)

Recipe by Jean Anderson

Photograph by Hans Gissinger

February 2011

Ingredients

• 6 6
• pounds
• meaty spareribs (about 2 racks), cut into 2-rib portions
• Boiling water
• 2 2
• large lemongrass stalks
• 1/2 1/2
• cup
• plus 6 tablespoons tamari soy sauce
• 1/2 1/2
• cup
• (packed) golden brown sugar
• 1/2 1/2
• cup
• dry Sherry
• 2 2
• tablespoons
• Thai peanut sauce
• 2 2
• tablespoons
• Asian sesame oil
• 4 4
• large garlic cloves, peeled
• 1 1
• 1 1/2-inch piece fresh ginger, peeled, chopped
• 3/4 3/4
• cup
• canned unsweetened coconut milk
• Sesame-Cilantro Rice (click for recipe)

Preparation

Step 1

Preparation

Preheat oven to 350°F. Arrange ribs in single layer in large roasting pan. Add just enough boiling water to cover ribs. Cover pan with foil. Oven-braise ribs until almost tender, about 1 1/2 hours.

Meanwhile, cut bottom 2 inches from each lemongrass stalk (discard upper portions). Slice lemongrass into thin rounds; place in blender. Add 1/2 cup tamari, sugar, Sherry, peanut sauce, sesame oil, garlic, and ginger; blend until almost smooth. Blend in coconut milk and remaining 6 tablespoons tamari for marinade.

Cool ribs, still covered, 30 minutes. Transfer ribs to heavy-duty 2-gallon resealable plastic bag; discard braising liquid. Pour marinade into bag. Seal top and turn several times to coat ribs evenly. Refrigerate overnight, turning occasionally.

Preheat oven to 350°F. Using tongs, arrange ribs in single layer on large rimmed baking sheet. Spoon marinade from bag over ribs. Roast uncovered until ribs are very tender, basting often with marinade, about 1 1/2 hours. Arrange ribs on platter. Scrape marinade into pitcher for sauce; spoon off fat that rises to surface. Brush sauce generously over ribs. Serve with Sesame-Cilantro Rice, passing remaining sauce alongside.

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