Name: Broiled Pork Spare Ribs Recipe
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 4
Cuisine: Asian
Ingredients: 12 pork spare ribs; 1 stalk lemongrass; 4 kaffir lime leaves; 3¼ inch slices galangal root; 8½ cups water; ½ stalk lemongrass; 3 coriander roots; 2 large garlic cloves; ½ tsp black peppercorns; ½ tsp turmeric powder; ¼ cup light soy sauce; 1 tbsp fish sauce; 2 tsp dark sweet soy sauce; 3 tbsp fish sauce; 3 tbsp fresh lime juice; 2 tsp sugar; 2 tsp sun dried Thai hot chili; 2 tsp ground white rice; 2 tbsp coriander

How to Make Broiled Pork Spare Ribs

Marinated in soy sauce, lemongrass, and coriander roots, level up weeknight dinners with Thai broiled pork spare ribs paired with a spicy dipping sauce.

Prep: 10 mins

Cook: 1 hr

Total: 1 hr 10 mins

Serves:

Ingredients

For Pork Spare Ribs:

12 pork spare ribs, cut into individual ribs
1 stalk lemongrass
4 kaffir lime leaves
3¼ inch slices galangal root
8½ cups water

For Marinade:

½ stalk lemongrass, bottom portion
3 coriander roots
2 large garlic cloves
½ tsp black peppercorns
½ tsp turmeric powder
¼ cup light soy sauce
1 tbsp fish sauce
2 tsp dark sweet soy sauce

For Spicy Dipping Sauce:

3 tbsp fish sauce
3 tbsp fresh lime juice
2 tsp sugar
2 tsp sun dried Thai hot chili, roughly ground chili
2 tsp ground white rice, toasted
2 tbsp coriander, cilantro Leaves

Instructions

Start by preparing the herbs for the broth. Tear the center stems from 3 to 4 kaffir lime leaves, then tear each leaf into several smaller pieces.
Cut the lemon grass into 3 to 4 pieces, then hit them lightly with a mallet or knife handle to break them open just a little. Slice 3 to 4 thin pieces from a piece of galangal rhizome.
Bowl water in a nice big soup pot with a lid. Add the kaffir, lemongrass, and galangal. Boil the herbs for about 5 minutes, or until aromatic.
Add the pork ribs to the pot and bring it back to a hard boil. Reduce the heat until the water is barely bubbling, then cover with a lid and simmer like that for about 30 to 45 minutes, or until the meat is done and softened.
Meat should not be falling off, so check them often and remove from the hot water promptly.
While the ribs are boiling, prepare the marinade. Cut the coriander roots into small pieces, and slice the bottom portion of the lemongrass stalk very thin.
Use a mortar and pestle to grind the coriander root, lemongrass, garlic, and black peppercorns into a rough paste.
Stir the herbs together with the soy sauces, fish sauce, and turmeric until well blended. Let it sit out until ready to marinate the ribs.
Remove the ribs from the hot water when they are well cooked, but not so done that the meat is falling from the bone. Allow them to cool down completely on a wire rack so that all the water drains away. They should be mostly dry.
Heat broiler at about 400 degrees F. Add the marinade, ribs, and about 1 cup of the broth from the soup pot to a large zip-lock bag. Seal the bag and shake it up well to mix everything together.
Lay the bag of ribs flat on a table so they are soaking in the marinade, and turn the bag several times in the next 20 minutes while the oven gets hot.
After marinating the ribs for about 20 minutes, place them on a baking sheet with a wire rack. Broil in the oven for about 30 minutes, checking them often so they don't burn.
The amount of time will vary depending on the oven, but the goal is to brown them very well and not burn them.
While the ribs are broiling, make the dipping sauce.
Stir together the fish sauce, lime juice, sugar, toasted ground rice, and ground dried chili until well blended. Allow it to sit and absorb all the flavors together and soften the dry ingredients.
Shortly before serving, gently cut the cilantro leaves across into ½-inch slices. Do not chop it.
Remove the ribs when it's time. Allow them to cool for about 15 minutes before serving.
Stir the cilantro leaves into the dipping sauce.
Serve the ribs with the dipping sauce and enjoy.