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So far, during this stay-home quarantine, I have cooked dinner every single night for over 50 days, feeding my husband, our daughter, her boyfriend, and myself. My husband somewhat follows the keto diet, so our dinner meals focus around meat and some seafood as the main course served with an array of veggie sides. Each weeknight, I end up going through a rotation of chicken, fish, beef, and pork. Not only do I rotate the main course, but I also rotate the cuisine, such as Italian, Asian, and Spanish too. My family loves baby back ribs and this is one of the several ways I prepare them to switch up the pork and cuisine rotation.
We all definitely miss eating dinner out at our local Thai restaurant during this time and their Thai Bbq ribs are a family favorite. We love the sticky sweet sauce that covers the tender ribs. These ribs are the perfect replacement to satisfy our Thai cravings.
Thai Barbecued Spareribs start their journey curing in a rub made of sugar and salt and allowing to marinade in the refrigerator for 2 to 4 hours.
Three ingredients in the barbecue glaze make it extra special and simple to make: the hoisin sauce, Thai sweet chili sauce, and minced ginger. Hoisin sauce adds depth of flavor, the Thai sweet chili sauce lends a slight sweetness, and the ginger is a classic seasoning for Thai dishes.
The key to cooking these ribs is to do it low and slow either in the oven or on the grill. Cook until rib meat easily falls off the bone, but be cautious not to allow the ribs to burn.
What has been your family’s favorite meal during quarantine?
Thai Barbecued Spareribs
- Prep Time: 4 hours
- Cook Time: 2 hours
- Total Time: 6 hours
- Yield: serves 8
Description
We love the sticky sweet sauce that covers the tender ribs. These ribs are the perfect replacement to satisfy our Thai cravings.
Ingredients
For the ribs:
- 2 racks pork baby-back ribs (about 4 pounds)
- 3/4 cup sugar
- 2 tablespoons salt
For the barbecue glaze:
- 1/2 cup hoisin sauce
- 1/4 cup soy sauce
- 1/4 cup Thai-style sweet chili sauce
- 2 cloves garlic, minced
- 2 tablespoons minced fresh ginger
- 2 tablespoons sugar
- 1 teaspoon toasted sesame oil
- 1/2 teaspoon freshly ground black pepper
For the sesame seeds:
- 1/4 cup sesame seeds, toasted for garnish
- Chopped cilantro
Instructions
For the ribs:
In a combine the sugar and salt, stir to mix. Cut the racks in half or into thirds so that they can fit in a 1 gallon sized zip lock bag or large baking dish. Rub the sugar mixture evenly all over the ribs. Refrigerate for 2 to 4 hours.
For the glaze:
In a bowl, add the hoisin sauce, soy sauce, chili sauce, garlic, ginger, sugar, sesame oil, and pepper and whisk until smooth. Cover and refrigerate until ready to use.
For the sesame seeds:
Toast sesame seeds in a dry frying pan for 2 to 3 minutes, shaking the pan frequently until the seeds are golden and fragrant.
To cook ribs:
Preheat the oven to 300 degrees. Remove the ribs from the bag or dish and pat dry with paper towels. Arrange on an aluminum foil-lined baking sheet and brush both sides with about 1 cup of the barbecue glaze. Cover loosely with plastic wrap and let stand at room temperature for 20 minutes.
Remove plastic wrap and bake the ribs, basting with the pan juices every 30 minutes, until the ribs are tender, 1-1/2 to 2 hours. If the pan gets too dry and the juices begin to burn, add up to 1 cup of water and scrape and stir to dilute the caramelized sauce.
Sprinkle ribs with the sesame seeds and chopped cilantro before serving.
Notes
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These ribs can be cooked low and slow on the grill for 2 hours, basting with the glaze every 20 minutes. They can also be pre-cooked in the oven and then placing on the grill for enough time to add grill marks to the ribs.
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