Recipe from Andy Ricker
Adapted by David Tanis
- Total Time
- 2 hours, plus 2 hours' marinating
- Rating
- 4(528)
- Notes
- Read community notes
These ribs are often served in Thailand to accompany ice-cold beer, said Andy Ricker, the chef and owner of the Pok Pok restaurants in New York and Portland, Ore. He warns against overcooking them: Thai diners prefer ribs on the chewy side rather than falling-off-the-bone tender. They may be cooked over indirect heat in a covered charcoal grill, but it is far easier to bake them in a slow oven, then reheat (on the grill, if you wish) at the last minute. The ribs are quite flavorful on their own, but serve them with a spicy dipping sauce if you prefer. —David Tanis
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Ingredients
Yield:4 to 6 servings
- 2racks of baby back ribs, 3 to 4 pounds, halved lengthwise to make 3-inch ribs (ask your butcher to do this)
- 2teaspoons kosher salt
- 3tablespoons honey
- 2tablespoons soy sauce
- 1tablespoon tamarind paste or hoisin sauce
- 1teaspoon toasted sesame oil
- 2garlic cloves, minced
- 2tablespoons grated ginger
- ½teaspoon crushed red pepper
- ½teaspoon black pepper
- ¼teaspoon cinnamon
- Pinch of grated nutmeg
- Pinch of cayenne
- 2tablespoons Shaoxing cooking wine, mirin or sherry
- 3tablespoons chopped garlic chives or scallions, for garnish
- 3tablespoons chopped cilantro leaves and tender stems, for garnish
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
105 calories; 5 grams fat; 2 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 12 grams carbohydrates; 0 grams dietary fiber; 10 grams sugars; 4 grams protein; 382 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
Lay the ribs flat in a roasting pan. (You will have 4 long pieces.) Season lightly with salt on both sides.
Step
2
Make the marinade: In a small bowl, combine honey, soy sauce, tamarind paste, sesame oil, garlic, ginger, red pepper, black pepper, cinnamon, nutmeg and cayenne. Add the wine and ¼ cup hot water and whisk well.
Step
3
Pour marinade over ribs to completely coat. Marinate at room temperature for 2 hours, turning once or twice, or cover and refrigerate for several hours or overnight.
Step
4
Position a rack in the middle of the oven and heat to 250 degrees. Transfer the roasting pan, uncovered, to the rack. Roast ribs for 1½ hours, basting with pan juices and turning ribs over every 20 minutes or so. If pan juices seem to be drying out or burning, add a little water to the pan. (Alternatively, cook ribs over indirect heat in a covered charcoal grill, turning ribs every 20 minutes or so.)
Step
5
Pour juices from the roasting pan into a small saucepan. Spoon off fat from surface of sauce, then simmer sauce for a few minutes until slightly thickened, then use the juices to paint the ribs.
Step
6
Turn up oven heat to 400 degrees. Return ribs to oven for 10 to 15 minutes, until nicely glazed. (Alternatively, return ribs to the grill to glaze.)
Step
7
Use a sharp knife to divide ribs, cutting between the bones. Pile ribs onto a platter, sprinkle with garlic chives and cilantro, and serve.
Tip
- Ribs may be prepared through Step 5 several hours in advance, or even a day ahead and refrigerated. To reheat, proceed with Step 6, but bake or grill for 30 minutes to make sure they are completely heated through.
Ratings
4
out of 5
528
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Private Notes
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Cooking Notes
Cathy K
We really enjoyed this recipe. Recommend serving with this Thai pork dipping sauce and rice:
1/4 C fresh lime juice
2 1/2 T sugar
2 T fish sauce
1 1/2 tsp rice vinegar
1 1/2 tsp chopped fresh cilantro
1 tsp minced garlic
1/2 tsp minced hot red or green chili
Combine all ingredients in small bowl and stir until sugar is dissolved. Let stand at least 30 min before serving to allow flavors to develop. (Courtesy finecooking.com)
Denis Pelletier
Wonderful recipe but DO cook for 2 1/4 to 2.5 hours rather than 1 1/2. The meat will be more tender without falling off the bone. When you cook at 250 degrees (I cooked at 275) and open the oven to turn and baste evey 20 minutes, you are losing precious degrees and cooking time. Not at all like doing the same when the oven is at 350 or more.
Finally, cut into smaller pieces before the final glazing...much less messy.
Michael Descoteau
i have cooked Mr. Rickers recipe more times than I can count...always a hit. Smoking them on the grill adds even more flavor.My preference is to serve them with the traditional Thai pork dipping sauce, Jaew.It adds nice heat and tartness.The tamarind added to the marinade is a nice touch.
Steve Hall
Tried this last Saturday. No garlic (wife's preference). Used the hoisin option. Probably dominated the flavour. No tragedy. Flavour excellent. Will do up to last step before family arrives and then grill. Love recipes that are forgiving and can mainly be done ahead
Tom
The headline reads "spareribs" but the ingredients specifies "baby backs". Which is correct, as they have greatly different tastes?
scotch37
love Rickers and this version as well. If you 're gonna get tamarind- why not throw a bit of fish sauce in here as well? Its greatlotta flavor-
Aly
You can use with any type of ribs, I am going to try with St. Louis Style, I like the meatiness. May also try as a marinade for pork belly with crispy rind. Use you imagination.
MorR
Have folks placed the ribs on a wire rack elevating them above the pan, or do you place them on foil lining the pan?
Caroline
We made this yesterday. I highly recommend this recipe. We loved the flavor of the tamarind paste.
Etta Abrahams
I cut two racks in half to make four. Tight fit in roasting pan but it worked. I cooked for three hours at 275 and began meat side down. I only turned once and only after two hours. Worked!
Jane
Delicious. Highly recommend. Had two racks and ended up freezing one. Took it out weeks later and couldn’t be better.
Clover88
Made as directed with 2/3 the quantity of meat yet marinade/glaze flavor was not strong.
Skcrichton
Absolutely fabulous— and worth tracking down the tamarind paste. Much subtler and more interesting than hoisin. I also high recommend serving with Cathy K’s dipping sauce recipe— here in the helpful column of notes. It was perfect for the ribs; the flavors played off one another wonderfully.
Marcia
I put the ribs and marinade into the instant pot for 32 minutes. Waited for the natural release and then reduced and defatted the sauce. Brushed the ribs with the sauce and broiled for 3 minutes. Wonderful!
changes
Double the marinade. At the end reserve some sauce before painting ribs.
Ramba
Excellent. Very easy - marinated 2 hrs, then threw in crock pot. Didn't have tamarind, used oyster sauce.
adapted for St. Louis ribs
Used St. Louis ribs instead of baby back, marinated for two hours, put in oven and covered tightly with tin foil at 275 degrees for three hours, then seared on high heat on the grill for a couple of minutes a side, glazing with the reduced pan juices
becki
I used bone in pork spareribs. Tried the instapot for 32 minutes as another commenter suggested. Shredded, defatted sauce, crisped up in broiler. Served with rice and broccoli. Pretty good.
Lauren
Excellent flavor, will make again! For those wanting to do this as a crockpot recipe: salt the ribs on both sides, place in crockpot. Combine remaining marinade ingredients. Pour 1/2 over the ribs, flip ribs, then pour remaining. Try to get those ribs to be sitting in the marinade as much as possible. Cook on high for 3-4 hours, or low for 6-8 hours. Once fully cooked, continue with Step 5.
Ed
Excellent. Smoked on BGE @ 265 using 2-2-1 method. Wrapped in pink butcher paper with sauce added. Served with Thai mussels and rice noodles. It’s worth having the ribs cut in half length ways for presentation. Big hit.
Ellen
I made this with cubed pork tenderloin. Cooked for 1 hr at 350. Dropped them in the deep fryer for a minute to crisp up then tossed in the reduced marinade (with a bit of extra honey). Next time I might finish with a squeeze of lime. I will also not add salt to the marinade. Served over basmati rice. Absolutely delicious!
Carol Reid
I made this with boneless skinless chicken thighs, marinated while we went to the beach, grilled and served with Cathy K’s dipping sauce just poured over the platter. Easy and wonderful!! Would make it hotter next time if audience permits. Used combo of fruity vinegar/ pomegranate molasses in lieu of tamarind.
polly
These are seriously good. But next time I will triple the marinade and save half of it, boil it down just a little bit and pass it at the table.
Rebecca Brindza
We opted for chicken wings instead of ribs, turned out to be an exceptional sauce for marinating or dipping.
mine
Very tasty BUT cool I’m liquid for a few hours.
Susan
This was very good. Used baby back but will try next time with spare ribs to see how they work. Not overly sweet, and very flavorful.
changes
Double the marinade. At the end reserve some sauce before painting ribs.
Marcia
I put the ribs and marinade into the instant pot for 32 minutes. Waited for the natural release and then reduced and defatted the sauce. Brushed the ribs with the sauce and broiled for 3 minutes. Wonderful!
PamAT
I didn’t enjoy this dish. Perhaps my meat To marinade ratio was off, but it wasn’t as flavorful as I had expected. The sauce just didn’t stand up well against the meat. The cooking time was spot on though, and the ribs were tender, it just lacked flavour.
Barbara
Can this recipe be used with country porks ribs?
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