Thai-Style Pork Ribs

Thai-Style Pork Ribs

Sii Khrong Muu Yaang

Yields: 3 to 4 servings as a main dish, 6 as an appetizer

Ingredients:

• 6 tablespoons honey, a dark amber one is what I used
• 2 tablespoon regular soy sauce
• 2 tablespoons Shaoxing rice wine or dry sherry
• 1 tablespoon finely grated ginger
• 1/2 teaspoon toasted sesame oil
• 1/4 teaspoon white pepper
• 1/8 teaspoon ground cinnamon
• A pinch of grated nutmeg
• 2 pounds (1 kg) pork spareribs, cut across the bone into 2-inch-wide strips (ask the butcher for an assist)
• 1/2 cup (120 ml) Jaew dipping sauce

Instructions

1. In a bowl, whisk together 2 tablespoons of honey with the soy sauce, rice wine, ginger, sesame oil, pepper, cinnamon, and nutmeg. Taste and tweak, if needed, for a salty-sweet flavor. Set the marinade aside briefly.
2. Put the ribs in a large zip-top plastic bag and pour over the marinade. Close the bag, expelling excess air. Rub on the bag to coat the ribs well. Set the bag flat in a baking or casserole type dish so the ribs are well exposed to the marinade. Refrigerate for 2 hours or as long as overnight. Return to room temperature before cooking.
3. Before cooking the ribs, stir together the remaining 4 tablespoons of honey with 2 tablespoons of hot water. This will glaze the ribs during cooking.
4. Preheat the oven to 250F (120C / gas mark 1/2) and line a rimmed baking sheet with foil. Put a rack on the baking sheet.
5. Put the ribs on the rack and roast for 2 hours, turning midway and rotating the baking sheet if your oven is uneven. Increase the heat to 300F (150C / gas mark 2) and continue to cooking for 45 to 60 minutes, brushing on the honey every 15 minutes and flipping the ribs. When done the meat will have pulled away from the bones a bit, and be chewy-tender.
6. Cool for about 10 minutes before cutting between the bones. Pile onto a plate and serve with the sauce.

Adapted from Pok Pok by Andy Ricker and J J Goode