CHEF ROBERT MANCUSO
LILA'S THAI STYLE
PORK RIBS
Preparation time: 2 hours
Serves: 6-8 portions
INGREDIENTS
RIB MARINATE:
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5 lbs Pork Ribs
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1.5 cups Soy Sauce
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1.5 cups Water
SAUCE:
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.25 cup Rice Wine Vinegar
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1 cup Sugar
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.25 cup Sweet Chili Sauce, Mae Ploy Brand
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2 tbsp Fish Sauce
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1 tbsp Garlic, minced
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2 tbsp Sambal Oelek "Chili-Garlic Sauce"
GARNISH:
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1 tbsp Red Chili Flakes or Korean Chili Flakes
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3 tbsp Cilantro, coarsely chopped
METHOD
1. Place the ribs, soy sauce, and water in a hotel pan and cover with foil. Bake at 300℉ for 1 - 1.5 hours or until tender, but not falling off the bone.
2. For the sauce, combine all sauce ingredients together and bring to a boil. Simmer for 1 minute. Cool.
3. Once sauce is cool, add chili flakes and cilantro to your liking.
4. Cut ribs into individual portions and grill over charcoal until crispy or broil in your oven on high on both sides to crisp. Toss ribs with sauce, place in an oven proof pan and place on a low shelf in oven under broiler to lightly caramelize and create the "sticky texture" these ribs are known for.
WINE PAIRING:
Riesling
We'll "Thai" this delicious recipe together with the perfect pairing -- an off-dry Riesling!
Tasting Riesling starts with intense aromas that rise from the glass (even when the wine is ice cold). This aromatic wine offers primary aromas of orchard fruits, honeycomb, jasmine, and sometimes a compound called TDN that smells like petrol. On the palate, Riesling has high acidity, similar to the levels in lemonade - making this a perfect pairing with the sweet Thai flavors of the ribs.
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