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Thai Pork Ribs

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Richard Fl
Richard Fl Posts: 8,297
edited May 2012 in EggHead Forum
Did these last weekend and thought I would share.  If you like oriental cooking and don't have "Breath of a Wok' I strongly suggest you look at it.  Great info:

This recipe is a variation of one in "Breath of a Wok"
on page 188 Sweet & Sour Ribs.

Getting rested by the pool in a soy,
lemongrass, kaffir lime leaves and some other goodies for a few hours. I took a
full size pork rib with brisket portion and cut lengthwise into thirds and then
separated the ribs into single bite size pieces. Easier to have the butcher do
it on his saw if possible.

image

Set LBGE up indirect and got to 400F then some rosemary twigs
and started cooking, basted and turned every 15-20 minutes until they were done
about 1 hour and little change:

image

Ready to eat:

image

For sides did some Thai little round eggplants, garlic,
onions, baby portobellos some cilantro and thai basil at the end. Added little
hoisin sauce, black bean paste and some soy.

image


Great finger food portions.



Richard Melbooooring Fl.
"KING OF LONEY", SELF APPOINTED!!!!!

IF YOU
WANT TO DRINK ALL DAY, YOU HAVE TO START IN THE MORNING!!

LAGER PRAYER

OUR LAGER, WHICH ART IN BARRELS, HALLOWED BE THY DRINK, THY WILL BE DRUNK,
AT HOME AS IT IS IN THE TAVERN. GIVE US THIS DAY OUR FOAMY HEAD, AND FORGIVE US
OUR SPILLAGES, AS WE FORGIVE THOSE WHO SPILL AGAINST US, AND LEAD US NOT TO
INCARCERATION, BUT DELIVER US FROM HANGOVERS. FOR THINE IS THE BEER, THE BITTER,
THE LAGER.




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Comments

  • Village Idiot
    Village Idiot Posts: 6,959
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    Richard,
    I had Virginia Yee's Beef Short Ribs with Scallions bookmarked on page 187 of BOAW.  Guess I'll turn the page and do the pork ones.  Not sure how to turn down the heat for the hour simmer.  I might need to use both eggs. 
    :)
    __________________________________________

    Dripping Springs, Texas.
    Just west of Austintatious


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  • Richard Fl
    Richard Fl Posts: 8,297
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    Just read the beef short rib recipe.  If I were going to do it when I was ready to do the 2 hour simmer, I would place the wok as far away from the fire as possible, maybe even a plate setter legs up then grate, shut the bottom vent til very narrow and place a wok cover on the wok and keep an eye on it every 15 minutes or so, turning the meat as needed.
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  • Mickey
    Mickey Posts: 19,674
    edited May 2012
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    Ladies and gentlemen please stand back. Masters at work.<?xml:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" />



    Salado TX & 30A  FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.   

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