Thai red ribs w/coconut jasmine rice

 

This recipe is from the Mad Hungry Family cookbook. I first bought her cookbook, Mad Hungry feeding Men & Boys because I too only have boys in the house besides myself. Then I loved that book so much I bought this one. This particular recipe may sound intimidating from the title but it is easy as pie! There is an oven roasted option as well as grilling. We opted for the oven option because it was cold, for Alabama at least, and we wanted to spend time together. If you go for the grill option just know it's time consuming as someone has to be tending to it to keep it at an even 250 degrees and turning/basting it every 20 minutes. 

Thai Red Ribs (edited a smidge)

ingredients:

2 serrano chilies (I seeded ours) minced

1 whole head of garlic, peeled & minced

3-4 scallions diced

1/2 cup soy sauce

1/2 cup vermouth

1/2 cup sugar

1/3 cup fish sauce

1/3 cup rice vinegar

1 tsp sesame oil

1 big rack of pork spare ribs 

directions:

mix all ingredients except ribs. then place ribs in 9x13 baking dish, pour marinade over ribs, cover with foil and place in fridge for 3 hours. flipping ribs 1/2way through. then:

oven roast:

place marinated ribs on a baking sheet & cook for 2 hours at 350 degrees. Increase to 425 degrees, brush with marinade and cook 15 more mins.

However I'm sure the grill would be a bit more authentic. All that being said, the oven method did incredibly well and it was amazing! I decided to make coconut jasmine rice with it. Which is super easy. 

Just follow the directions on the container of jasmine rice, add salt, olive oil, and 1/2 15oz can of coconut cream to water before boiling. Cook as directed, add salt and pepper to taste. 

If you make these let me know! 

xoxo