This dish is part of the “Barbecue Lover” menu from one of our favorite Thai Restaurants here where we live. It is a huge family-sized plate of barbecue chicken, shrimp, and of course these ribs — front and center. I’ve been searching and trying other recipes but they were just okay. Then I found one from this book, . I just need to modify a few things but it’s really good! by Robert Danhi “Easy Thai Cooking”
6 lbs pork spareribs
1 lime -- cut to wedges
For the Marinade
1/4 cup fish sauce
1/4 cup soy sauce
1 cup brown sugar
2 teaspoon black ground pepper
3 Tablespoon finely chopped cilantro stems
For the Chili Sauce
1 cup Thai sweet chili sauce
1/3 cup sriracha chili sauce
1/2 cup finely chopped cilantro leaves
Mix all the marinade ingredients in a bowl then set aside.
Remove the middle membrane of the ribs if present.
Cut the ribs to size that will fit a large Ziploc bag.
Dip both sides of each pieces in the marinade to coat.
Carefully place each pieces of coated ribs inside the Ziploc bag.
Pour the rest of the marinade in the bag.
Seal and refrigerate overnight -- turning occasionally.
Cooking the Ribs
Preheat the oven to 350 degrees.
Add 1/4 cup water in a roast pan with metal rack.
Place ribs on the rack with the meat side up.
Discard the marinade.
Tightly cover the pan with aluminum foil.
Bake for 1 1/2 hour.
Remove from the oven and let it cool to room temperature.
Mix all the chili sauce ingredients in a large bowl then set aside.
Preheat the barbecue grill to about 400 degrees.
Cut the ribs into individual ribs.
Toss the ribs into the chili sauce to coat.
Grill the ribs until they are brown.
Generously brush with the remaining chili sauce.
Serve immediately with lime wedges on the side.
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