Thai Barbecue Pork Ribs
(Kar Dook Moo Tod)
BBQ Pork Ribs Recipe, some people call it a BBQ Spare Ribs, either way, strictly speaking they are not barbecued… they’re deep fried. In the Video tutorial, Khwanjai, shows how you can really barbecue them by the addition of 1 simple ingredient.
They are the most succulent ribs I have ever tasted, it’s always a treat when Khwanjkai serves them up, I know I must be in her good books. Something to get your teeth into, use your fingers and tuck in!
How to make Barbecue Ribs
Ingredients you need:
Almost a meal and always a great addition to one!
1 Kg. Pork Ribs
1 Large bulb garlic (chopped)
4 Coriander roots finely chopped (or stems)
3 tbs Seasoning sauce
2 tbs Fish sauce
½ tbs Black pepper
3-4 Cups sunflower oil
Wash and chop up the coriander roots very finely, if you can’t get the roots it’s okay to use stems or even the leaves (they will still help the marinade but the leaves tend to burn off in the cooking so you’ll lose the texture)
Rough chop the garlic
Mix everything in a bowl and leave for 2 hrs or more 24 is even better
(except the oil, that’s for cooking later)
Heat oil in a wok or deep pan at medium/high put in marinated pork and garlic, fry until dark golden brown before you remove and drain using a sieve
If the oil is too hot, they will darken and/or burn before they’re cooked properly. Khwanjai has a great tip in the video tutorial for temperature-perfection
When the ribs are done serve up with the garlic sprinkled on top
Serve with rice and garnish with coriander with Chilli Red Sauce (Nam Pik Ta Daeng) in a side bowl for dipping, be careful its spicy! We usually have this with a nice fresh salad to counter the chilli sauce and often a nice Pork Red Curry and/or Sweet and Sour Pork Another couple of recipes you might like which compliment barbecue spare ribs are: Egg Salad Recipe or our Thai Steamed Eggs Recipe
There’s a delicious dining tip in our Thai Food blog Thai Barbecue Ribs with Thai Sweet and Sour Pork
Jules’s Video Blurb:
Pork Ribs Thai Style, here you go kids, you’re gonna love these and they will be a favourite at every barbecue you do, yes I know they’re not really barbecued but what category would you put them in?
Khwanjai’s Top Tips:
If you find it difficult to get coriander roots, just use plenty of stems
When cooking, the garlic will cook and go brown long before the ribs are cooked! So while cooking, fish out the garlic once it has gone golden brown (it will float). If you cut the garlic too small it will not be easy and also there is a risk you will burn the garlic. It should be brown but still slightly soft when you chew (for best flavour) and slightly crunchy around the edges
Look out for the tip on how to actually, really barbecue these ribs. Print the recipe to make your notes…
Feel free to share or ask questions below…
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