March 27, 2017
Dinner, Main Dish, Pork,
Ribs, Vietnamese, Entertaining, Father's Day, Game/Sports Day, Summer, Sunday Dinner, Grill (Electric), Oven Bake, Gluten-Free, No Eggs, Non-Dairy, Sugar, Spicy more
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"From Super food Ideas Nov. 16. Have not allowed 3 hour marinating time in the times."
Make Marinade - Combine chilli, garlic, lime juice, fish sauce, sugar and lemongrass in a small bowl and then transfer to a large snap lock bag and then add ribs and massage ribs to coat in marinade and refrigerate for 3 hours or overnight, if time permits.
Preheat oven to 200C/180C fan forced.
Transfer ribs to a large baking dish and add 1/2 cup water and cover dish tightly with foil and bake for 1 hour.
Remove and discard foil and turn ribs and bake for a further 30 minutes or until ribs are tender and then transfer to a board and carefully cut each rack into single ribs and return to the baking dish.
Brush a barbecue grill or chargrill pan with oil and heat on high heat and toss ribs in pan juices and cook the ribs for 1 minute each side or until charred and then transfer to a serving plate and sprinkle with chilli and coriander sprigs to serve.
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This recipe proved a keeper! I adapted the recipe to prepare in the crockpot and used 1 pkg of country style pork ribs. I marinated the ribs overnight with most of the marinade and then poured it all into a crockpot. It cooked on low about 4 1/2 hours until tender, but not falling off the bone. I then used the reserved 1/3 of the marinade to glaze the ribs in the oven. The flavor is very thai and good. Served with orange rice and sesame broccoli. "Yum! Thank you for sharing the recipe!