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Thai pork spare ribs
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| Ingredients | |
| 1 cup | sliced shallots |
| 10 | scallions, coarsely chopped |
| One 3-inch piece fresh ginger, sliced | |
| 8 large cloves | garlic, peeled |
| 1 cup | coarsely chopped fresh cilantro including thin stems, (and roots, if possible) |
| 6 tablespoons | soy sauce |
| 2 tablespoons | Thai or Vietnamese fish sauce, (nam pla or nuoc mam) |
| 1 teaspoon | kosher salt |
| 1 teaspoon | fresh coarsely ground black pepper |
| 2 tablespoons | sugar |
4 pounds pork spare ribs, cut by your butcher across the bone into 2- to 3-inch "racks," each rack cut between the bones into individual 2- to 3-inch-long riblets
Thai Chile-Herb Dipping Sauce
Preparation
1. Put the shallots, scallions, ginger, garlic, cilantro, soy sauce, fish sauce, salt, pepper, and sugar in the bowl of a food processor. Process to a loose, finely chopped paste, scraping down the sides of the bowl once or twice.
2. Place pork ribs in a large bowl or a pair of heavy resealable plastic bags. Thoroughly coat the ribs with the marinade, massaging the paste into the flesh for a minute or so. Cover and marinate at room temperature for 2 hours or up to 5 hours in the refrigerator, tossing the ribs once or twice during this time.
3. Preheat oven to 350°F. Spread the ribs out, bone-side down, on two large, parchment-lined baking sheets and bake until ribs are deeply colored and very tender but not yet falling from the bone, about 11/2 hours, occasionally rotating the pans to encourage even cooking. Remove from the oven and serve with small bowls of Thai Chile-Herb Dipping Sauce .
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