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
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1794
- Total Fat
- 98 g
- Saturated Fat
- 22 g
- Carbohydrates
- 188 g
- Dietary Fiber
- 5 g
- Sugar
- 147 g
- Protein
- 51 g
- Cholesterol
- 204 mg
- Sodium
- 3254 mg
- Level: Intermediate
- Total: 2 days 1 hr 20 min (includes marinating and cooling times)
- Active: 55 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1794
- Total Fat
- 98 g
- Saturated Fat
- 22 g
- Carbohydrates
- 188 g
- Dietary Fiber
- 5 g
- Sugar
- 147 g
- Protein
- 51 g
- Cholesterol
- 204 mg
- Sodium
- 3254 mg
Ingredients
Thai BBQ-Chili Sauce:
Pork Rib Marinade:
Mixed Herb Salad:
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Directions
Special equipment:
a vacuum seal bag; a sous vide machine- 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.
- 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.
- Put the ribs into a vacuum seal bag, then cook sous vide at 145 degrees F for 24 hours.
- 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.
- 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.
- Toss the herbs together with the dressing. Serve with the ribs.
