Thái Barbeque Rib (Xem Krohng Moo)

If you live in or have visited the U.S. I’m sure you know we have a strong tradition of barbequed meats and take it very seriously, đặc biệt là ở miền Nam và những nơi như thành phố Kansas và Atlanta trong số những người khác. Thais also rely heavily on barbequed meats in their cuisine and this rib recipe is a good example of that.

Unlike many types of barbeque in the U.S. this recipe does not use any rubs or basting sauce, instead it is marinated and then is served with a piquant dipping sauce that combines sweet and sour with a touch of spice for something quite fresh and delicious. We serve this with jasmine rice, but I think it will go equally well with traditional barbeque foods like coleslaw and baked beans. Give it a try and let me know what you think!

Thái Barbeque Rib (serves 2)

• 1/2 kilogram pork sparerib cut into 2-3 inch pieces
• 2 tsp sesame oil
• 2 tbsp soy oil
• 2 muỗng canh nước tương ánh sáng
• 2 muỗng canh nước chanh
• 2 tbsp sugar
• 2 tbsp chopped garlic
• 2 muỗng canh Thinly sliced Thai Fresh Lemongrass
• 1 tbsp chopped fresh ginger
• 1/4 Nước mắm Thái
• 1/4 coarsely chopped coriander

Start by cutting the sparerib into pieces about 2-3″ long and put them into a big mixing bowl. Toss the ribs with sesame oil, soy oil, light soy sauce, nước chanh, sugar and fish sauce. Thêm tỏi, cộng sả, fresh ginger, coriander and mix well. After that cover with clear plastic or put them in a zip lock bag and put the mixture in the refrigerator. Let the ribs marinate for 8 hours or over night.

Take the ribs out when you’re ready to cook and let them sit at room temperature about 30 phút. Start the oven at 300F and warm the baking dish for 15 minutes before adding the ribs. Put the ribs in the baking dish and bake the ribs at 300F for 45-60 minutes until well done. During cooking you will want to take the ribs out occasionally, turn them over and baste with the drippings from the ribs. When it is cooked you will see the edge of the ribs start to crack open and you will get a nice carmelization. At this point take them out and let them sit for 5-10 minutes before serving. While waiting for the ribs to cool down you can start making the sauce…

Thai barbeque rib dipping sauce

• 2 muỗng canh nước chanh
• 2 tbsp vinegar
• 2 tbsp coarsely sliced coriander
• 1 muỗng canh nước tương ánh sáng
• 1 tbsp sugar
• 1 tsp chili powder
• 1 tsp chopped garlic
• 1/2 tsp sesame oil

The sauce would be easier to make than the ribs of course! Just put everything in the mixing bowl and then start mix well until sugar melts. Note that this is not a basting sauce, it is a dipping sauce to use once the ribs are cooked. It gives a very nice fresh sweet/sour/spicy flavor to the ribs and even goes well on rice (imagine that!).

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