Thai Style Pork Ribs
January 26, 2015
Make the sauce, pour it on the ribs, and let it marinade a few hours before you pop it into the oven. Since I was cooking the ribs in a deep baking dish like this, I had to stir them a few times during cooking. I made sure to stir them up evenly so that they got a nice even browning. These ribs were fantastic and we pretty much crushed them in only a few minutes. You want these to have a little chew to them and not be “fall off the bone” tender. I think I struck a perfect line where they were still tender enough for me and my friends American preferences, but had a nice chew to them and weren't falling apart at all. The dipping sauce is in the book as well and it is nice and sour and pungent and pairs perfect with the sweet sticky ribs.This recipe is directly from a cookbook so I will not be transcribing it here, but you can find it on this website.