Recipes

Broiled Pork Spare Ribs

See Korng Moo Yang

Herb-poached pork ribs marinated and broiled until browned, served with a spicy dipping sauce

Prep

10 min

Cook

60 min

Serves

4

Heat

mild

These ribs get their Thai character from a two-stage process: first a simmer in a broth built from lemongrass, kaffir lime leaf, and galangal, which infuses the meat itself with flavor rather than leaving it only on the surface, then a marinade heavy on garlic, coriander root, and black pepper before a hard broil finishes them off browned and a little charred. The ribs themselves come out flavorful but not spicy, so a separate dipping sauce built on fish sauce, lime, toasted rice powder, and dried chili sits on the side for anyone who wants heat.

Ingredients

• 12 Pork spare ribs (cut into individual ribs)
• 1 stalk Lemongrass (cut into pieces and bruised)
• 3-4 Kaffir lime leaves (torn)
• 2-3 slices Galangal root (sliced 1/4 inch thick)
• 2 liters Water
• 1/2 stalk Lemongrass (bottom portion, sliced thin)
• 3 Coriander root (cut into small pieces)
• 2 Garlic, large cloves
• 1/2 teaspoon Black peppercorns
• 1/2 teaspoon Turmeric powder
• 1/4 cup Light soy sauce
• 1 tablespoon Fish sauce
• 2 teaspoons Dark sweet soy sauce
• 3 tablespoons Fish sauce
• 3 tablespoons Fresh lime juice
• 2 teaspoons Sugar
• 2 teaspoons Sun-dried Thai hot chili (ground)
• 2 teaspoons Toasted ground white rice
• 2 tablespoons Coriander/cilantro leaves (sliced, not chopped)

Directions

1. Tear the kaffir lime leaves into pieces, cut the lemongrass into pieces and bruise it lightly, and slice the galangal. Bring the water to a boil in a large pot, add these aromatics, and boil for about 5 minutes to build an aromatic broth.
2. Add the ribs to the boiling broth. Return to a hard boil, then reduce to a bare simmer, cover, and cook for 30 to 45 minutes, until the meat is tender but not falling off the bone — check often.
3. While the ribs poach, grind the coriander root, sliced lemongrass, garlic, and black peppercorns into a rough paste with a mortar and pestle. Stir in the soy sauces, fish sauce, and turmeric until well blended.
4. Lift the ribs from the broth once tender and let them cool completely on a wire rack so excess water drains away.
5. Heat the broiler to 400F/200C. Combine the ribs, marinade, and about a cup of the poaching broth in a large sealed bag. Lay flat and turn occasionally, marinating for about 20 minutes while the oven heats.
6. Arrange the ribs on a wire rack over a baking sheet and broil for about 30 minutes, checking often, until well browned without burning.
7. While the ribs broil, stir together the fish sauce, lime juice, sugar, ground dried chili, and toasted ground rice for the dipping sauce. Let it sit to blend. Slice the cilantro leaves gently just before serving and stir them in.
8. Let the ribs rest about 15 minutes after broiling. Serve on a platter with the dipping sauce alongside, garnished with a few sprigs of cilantro, and sticky rice if you like.

Notes

Pull the ribs from the poaching broth the moment they're tender rather than fully falling-apart — they still need to hold together through broiling, and overcooked ribs fall apart on the rack.

Substitutions

Baby back ribs can substitute for spare ribs if that's what's available. If galangal is hard to find, a couple extra slices of fresh ginger in the poaching broth gets close, though the flavor is milder.