THAI STICKY RIBS RECIPES

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THAI STICKY CHICKEN & RIBS RECIPE | BBC GOOD FOOD



Thai sticky chicken & ribs recipe | BBC Good Food image

Marinate this Thai street food favourite the night before for maximum flavour

Provided by Lulu Grimes

Categories     Dinner, Main course, Supper

Total Time 2 hours

Prep Time 30 minutes

Cook Time 1 hours 30 minutes

Yield 6

Number Of Ingredients 19

3 small green chillies , chopped
small bunch coriander with stems, stems chopped and leaves used for the dipping sauce
3 garlic cloves , chopped
3cm/1 ¼ inch piece ginger , chopped
1 tsp ground turmeric
2 tbsp soy sauce
4 tbsp fish sauce
8 tbsp palm or soft brown sugar
2 tbsp clear honey
4 chicken thighs , skin on
2 slabs pork loin ribs, about 1kg/2lb 4oz
steamed rice , to serve
200g caster sugar
1 garlic clove , finely sliced
3 tbsp white vinegar (rice or wine)
juice 1 lime
1 tbsp fish sauce
1 red bird's-eye chilli , finely sliced
handful coriander leaves (from coriander in the marinade), chopped

Steps:

  • To make the marinade, put the chillies, coriander stalks, garlic, ginger, turmeric, soy sauce, fish sauce, sugar and honey in a food processor. Whizz to a rough paste. Cut each chicken thigh into 2 pieces down the side of bone (so one side keeps the bone). Put all the chicken and ribs in a ceramic dish or suitable plastic container and pour over the marinade. Turn the meat over so it is coated, cover and put it in the fridge until needed (up to 24 hrs).
  • Make the sauce. Put the sugar in a pan with 250ml water, bring to the boil, simmer for a few mins to make a sugar syrup, then stir in garlic, vinegar, lime juice, fish sauce and chilli. Cool, then stir in coriander. Will keep for 24 hrs in the fridge.
  • Heat oven to 160C/140C fan/gas 3. Lift the ribs into a baking dish, cover with foil and put in the oven for 1 hr. Add the chicken pieces around the ribs, turn up the oven to 200C/180C fan/gas 6 and cook, uncovered, for 20 mins or so until the chicken is cooked through. By now the surface of the ribs and chicken should be quite brown and the marinade slightly sticky; if it isn’t, put the lot under the grill – but keep an eye on it.
  • Cut the ribs into sections and pile onto a platter with the chicken, drizzle over some sauce and serve the rest alongside with the salad and some steamed rice.

Nutrition Facts : Calories 533 calories, FatContent 27 grams fat, SaturatedFatContent 9 grams saturated fat, CarbohydrateContent 39 grams carbohydrates, SugarContent 38 grams sugar, ProteinContent 35 grams protein, SodiumContent 3.33 milligram of sodium

THAI-INFLUENCED STICKY PEANUT BUTTER RIBS RECIPE :: THE ...



Thai-influenced Sticky Peanut Butter Ribs Recipe :: The ... image

A ode to the Thai sticky peanut butter ribs from Blood Bros. BBQ in Houston, these smoked beauties effortless meld American barbecue with Thai flavors.

Provided by Joshua Bousel

Total Time 6 hours 30 minutes

Prep Time 30 minutes

Cook Time 6 hours

Yield 4 servings

Number Of Ingredients 28

For the Sauce
1/2 cup finely minced shallots
1 tablespoon finely minced fresh garlic
1 tablespoon finely minced fresh ginger
3 Thai bird's eye chilies, thinly sliced
1 cup ketchup
1/3 cup creamy peanut butter
1/3 cup rice vinegar
1/3 cup palm or light brown sugar
1/4 cup soy sauce
1 tablespoon Thai red curry paste
1 tablespoon fish sauce
1 tablespoon freshly squeezed lime juice
1/2 teaspoon tamarind concentrate
Kosher salt
Freshly ground black pepper
For the Ribs
3 tablespoons palm or light brown sugar
2 tablespoons Thai red curry paste
1 tablespoon fish sauce
1 tablespoon Kosher salt
2 teaspoons freshly ground black pepper
2 racks St. Louis-cut spare ribs
2 fist-sized chunks of light smoking wood, such as apple or cherry
For the Sauce
1/3 cup Roughly chopped roasted peanuts
3 tablespoons roughly chopped cilantro
4 Thai bird's eye chilies, thinly sliced

Steps:

  • To make the sauce: Heat oil in a medium saucepan over medium-high heat until shimmering. Add in shallots and cook, stirring occasionally, until softened, but not browned, about 5 minutes. Stir in garlic and ginger and cook until fragrant, about 30 seconds. Stir in ketchup, peanut butter, vinegar, sugar, soy sauce, curry paste, fish sauce, lime juice, and tamarind concentrate. Bring to a boil, then reduce heat and simmer until sauce thickens slightly, 5-10 minutes. Remove from heat and season with salt and pepper to taste. Transfer sauce to an airtight container and store in refrigerator until ready to use.
  • To make the ribs: In a small bowl, mix together sugar, curry paste, fish sauce, salt, and pepper. Remove membrane from back of each rack of ribs and trim meat of excess fat. Spread seasoning mixture all over each rack of ribs.
  • Fire up a smoker or grill to 225°F, adding chunks of smoking wood when at temperature. When the wood is ignited and produces smoke, place the ribs in smoker or grill, meaty side up, and smoke until the ribs bend slightly when lifted from one end, 5-6 hours. During the last 30 minutes of cooking, brush top of each rack with sauce. Remove ribs from smoker and garnish with peanuts, cilantro, and chili slices. Slice ribs between bones and serve immediately.

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