Lao Style Spare Ribs as served at Sovereign Thai Cuisine in San Diego, California, as seen on Food Network's Diners, Drive-Ins and Dives, season 36.
Recipe courtesy of Sovereign Thai

Lao-Style Spare Rib Supreme

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  • Level: Intermediate
  • Total: 2 days 1 hr 20 min (includes marinating and cooling times)
  • Active: 55 min
  • Yield: 4 servings


Thai BBQ-Chili Sauce:

Pork Rib Marinade:

Mixed Herb Salad:


Special equipment:
a vacuum seal bag; a sous vide machine
  1. For the Thai BBQ-chili sauce: Add the guajillo and Thai chiles to a medium skillet and toast over medium-low heat until fragrant and slightly deeper in color, 4 to 5 minutes; set on the side. Make a foil packet to enclose the garlic and another for the onions. Put the packets on medium-high heat and toast, 4 minutes per side for the garlic and 3 minutes per side for the onions; set aside. In the food processor, put the chiles, onions, garlic, coconut sugar, tamarind juice, granulated sugar, fish sauce and salt together until it becomes a paste, about 5 minutes. Mix in the honey.
  2. For the pork rib marinade: In a blender, add the oyster sauce, garlic, oil, honey, light soy sauce, coconut sugar, cilantro root and white peppercorns. Mix well and place the pork ribs in a pan. Pour the marinade over the ribs and allow them to sit for 24 hours in the refrigerator.
  3. Put the ribs into a vacuum seal bag, then cook sous vide at 145 degrees F for 24 hours.
  4. Heat a grill to 375 degrees F. Brush the ribs on both sides with the Thai BBQ-chili sauce. Place the ribs on the hot grill and cook for 5 minutes. Brush the ribs again and flip them, then grill for another 4 to 5 minutes. Allow the ribs to rest for 3 to 5 minutes.
  5. For the mixed herb salad dressing: Put the granulated sugar, vinegar, salt, sriracha and sambal into a small pan over medium-low heat and stir until the sugar has dissolved. Bring to a boil and cook until it turns slightly syrupy, about 4 minutes. Remove from the heat and let cool.
  6. Toss the herbs together with the dressing. Serve with the ribs.