Thai Twice Cooked Pork Ribs

I love pork ribs. The satisfaction of being able to strip the meat off the bone in one fell swoop is one of life’s great pleasures. This dish creates an amazing, tender rib with all the flavours of Thailand in the background. Twice cooked it is, steamed then fried to give it texture. It’s amazing – just make sure you get in there first when they’re served as they won’t last long. Brendan and I are in full recovery mode as I type this, packed to the gills with delicious pork ribs. He may not be able to move for some time judging by the look on his face.

INGREDIENTS: (makes more than you need, but freezes well)
For the marinade:
20 small dried red chillies
1 lemon grass stalk (white only, chopped)
1 teaspoon fresh turmeric (or 1/2 teaspoon powdered)
1 tablespoon fresh ginger (chopped)
1 candlenut (or macadamia nut)
1 shallot (chopped)
1 tablespoon garlic (chopped)
1 teaspoon ground coriander
1/2 teaspoon salt
1 teaspoon shrimp paste
2 tablespoons peanut oil

Other Ingredients:
1kg pork spare ribs
4 tablespoons peanut oil
lemon wedges to serve
salt & pepper

DIRECTIONS:
To make the paste, pound together all the ingredients, adding one by one in the order they are listed to a pestle and mortar until very smooth. Rub 2 tablespoons of the paste all over the ribs then cover and refrigerate for 6 hours or overnight.

Heat a steamer pan then cook the ribs for 1 hour (you may need to cut the ribs in half to get them into the pan). Remove from the pan and cut into individual ribs.

Heat the oil in a large frying pan and fry the ribs for 2 minutes on each side. Drain on paper towels then tip onto serving platter. Season well with salt & pepper then serve.

SERVING:
Serve with lemon wedges alongside to squeeze over as you wish.

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