Thai style pork ribs in the oven
Miscellaneous / / January 01, 2021
Pork ribs turn out to be very soft after a long simmering in the oven, and Thai sauce gives them a piquancy and moderate pungency.
Cut the ribs and place in a baking dish. Grind 1 chili pepper.
Combine soy sauce with ketchup, 45g sugar, sherry and chopped chili. Make sure the sugar crystals are completely dissolved.
Instead of fresh chili, you can use ¹⁄₄ or ¹⁄₂ teaspoon of ground cayenne pepper.
Pour the marinade over the ribs and stir. Leave in the refrigerator for at least an hour. The longer the meat is marinated, the tastier it will be.
The marinade layer should be about 1¹⁄₂ cm. If there is less, just add water.
Cover the ribbed dish with foil and place in the oven at 160 ° C.
After an hour, remove the mold from the oven, turn over the ribs and make sure they are all covered with the marinade. Cook for another hour.
In a saucepan, combine the rice vinegar with the remaining sugar, fish sauce and chopped chili and garlic.
You can use apple cider vinegar instead of rice.
Fish sauce can be substituted for 3¹⁄₂ tbsp. spoons of soy sauce.
Bring to a boil over high heat, then reduce to medium and cook for 10-12 minutes. During this time, the volume of the sauce will decrease by about a third.
Remove sauce from heat and stir with 1 tablespoon freshly squeezed lime juice.
When the sauce has cooled down, taste it. If it seems too sour, add some sugar. If you don't have enough salt, add some fish sauce.
Transfer the finished ribs to a plate and serve with vegetables and sauce.