Thai-Inspired Slow Roasted Pork Ribs
Helen Park
2-4
Appetizer
Main Course
Ingredients
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1 rack of baby back ribs, about 3 pounds each
- 1 Tbsp Laab spice blend
- 1 Tbsp fine grey sea salt
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- 2 cans coconut milk, blended to emulsify the liquid and the cream
- 2 Tbsp ginger, finely julienned
- 1 tsp Laab spice blend
- 1 tsp fine grey sea salt
- ¼ cup brown sugar
- 1 plum tomato, finely diced
- ½ cup finely sliced scallion
- ½ cup roasted salted peanuts, chopped
Directions
Preheat the oven to 400°F.
Combine the Laab spice blend and fine grey sea salt. Season the rack of ribs evenly on all sides.
Place the ribs on a large sheet of heavy duty aluminum foil and fold to close on all sides. The foil should form a closed envelop but not be tightly squeezed around the rack so that the foil can be neatly opened to check for doneness or unwrap the ribs later when ready.
On an oven safe tray, bake the ribs for 1½ hours or until completely tender. Meat should easily pull away from the bone.
While the ribs are baking, bring the coconut milk with the ginger, Laab spice blend, fine sea salt, and brown sugar to a boil. Reduce the heat to simmer and reduce by half or until thick enough to coat the back of a spoon. Add the tomato, peanuts, and scallions to warm through.
When ready, remove the ribs and allow to rest for 15 minutes and cut into separate ribs to serve warm with the coconut sauce.
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