Serves 6
1440 min
Thai Spareribs
Recipe GLPR7f4eaa0e8189ed
Tender, fall-off-the-bone spareribs infused with bold Thai flavors of lemongrass, ginger, and coconut. The ribs are first oven-braised until nearly tender, then marinated overnight in a fragrant blend of soy, peanut sauce, and sesame oil, and finally roasted until glazed and caramelized. Served with Sesame-Cilantro Rice for an authentic Thai main course.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
6 pounds meaty spareribs (about 2 racks), cut into 2-rib portions
Boiling water
2 large lemongrass stalks
1/2 cup tamari soy sauce
6 tablespoons tamari soy sauce
1/2 cup packed golden brown sugar
1/2 cup dry Sherry
2 tablespoons Thai peanut sauce
2 tablespoons Asian sesame oil
4 large garlic cloves, peeled
1 1/2-inch piece fresh ginger, peeled and chopped
3/4 cup canned unsweetened coconut milk
Sesame-Cilantro Rice for serving
Directions
Preheat oven to 350°F. Arrange spareribs in a single layer in a large roasting pan. Pour in just enough boiling water to cover the ribs. Cover the pan tightly with aluminum foil and place in the oven. Braise until the ribs are almost tender, about 1 hour and 30 minutes.
While the ribs braise, trim the bottom 2 inches from each lemongrass stalk and discard the upper portions. Slice the trimmed lemongrass into thin rounds and place in a blender. Add 1/2 cup tamari soy sauce, brown sugar, dry Sherry, Thai peanut sauce, sesame oil, garlic cloves, and chopped ginger to the blender. Blend until the mixture is almost smooth, about 1 to 2 minutes.
Add the coconut milk and remaining 6 tablespoons of tamari soy sauce to the blender and blend until fully combined and smooth. Set the marinade aside.
Remove the braised ribs from the oven and let them cool in the covered pan for 30 minutes. Carefully transfer the cooled ribs to a heavy-duty 2-gallon resealable plastic bag, discarding the braising liquid. Pour the prepared marinade over the ribs in the bag.
Seal the bag and turn it several times to coat all the ribs evenly with the marinade. Refrigerate overnight, turning the bag occasionally to ensure even marination.
The next day, preheat the oven to 350°F. Using tongs, arrange the marinated ribs in a single layer on a large rimmed baking sheet. Spoon the marinade from the bag over the ribs.
Roast the ribs uncovered until they are very tender and the glaze is caramelized, about 1 hour and 30 minutes, basting frequently with the marinade from the pan.
Arrange the roasted ribs on a serving platter. Pour the remaining marinade from the baking sheet into a pitcher and skim off any fat that rises to the surface using a spoon.
Brush the defatted sauce generously over the ribs and serve with Sesame-Cilantro Rice on the side, passing the remaining sauce alongside for dipping or drizzling.
