Grilled Pork Ribs with Sriracha-Kaffir Lime Peanut Crunch

PORK FOODSERVICE
16Ingredients
85Minutes

Ingredients

US|METRIC
  • cooking liquid (Defatted rib, from ribs)
  • 1 cup Thai sweet chili sauce
  • 1/2 cup Sriracha chili sauce
  • 1/2 cup cilantro (shaved leaves and stems)
  • 6 pounds pork back ribs
  • 60 milliliters Asian fish sauce
  • 60 milliliters soy sauce (light)
  • 300 grams palm sugar (light brown, grated)
  • 1 tablespoon black pepper (coarsely ground)
  • 2 tablespoons coriander (minced stems)
  • 1/4 cup rice (fried crispy)
  • 1/4 cup roasted peanuts (pan-, crushed)
  • 1 tablespoon Sriracha sauce (flakes)
  • 1 tablespoon kaffir lime leaves (fried and crushed)
  • 2 tablespoons shallots (fried crispy)
  • 2 tablespoons garlic (fried crispy)
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    Directions

    1. 1. Making Glaze: Combine cooking liquid, bring to a boil and reduce to a simmer until desired thick/glazing consistency. Whisk in Thai Sweet Chili Sauce and Sriracha sauce. Remove from heat, cool to room temperature. Add cilantro.
    2. 2. Grill Pork Ribs: Pre-heat charcoal or wood fired grill to high heat. Cut into individual ribs, and then grill ribs to achieve some markings and smoky flavor – they are already fully cooked. Transfer to tray to rest for a few minutes. Toss with desired amount of glaze in bowl.
    3. 1. Marinate Ribs: Peel off membrane on backside of ribs. Whisk together fish sauce, soy sauce, palm sugar, pepper and coriander stems. Coat ribs evenly, refrigerate for at least 12 hours.
    4. 2. Cook Ribs: Pre-heat oven to 350°F /175°C, arrange ribs in a hotel pan with meat facing upwards, add 1/4 cup water and seal tightly with aluminum foil – making sure foil does not touch meat – optional to add layer of oven-safe plastic wrap below foil. Cook for about 1 1/2 hours until tender, but not falling off the bones. Drain excess liquid from pan and SAVE IT!
    5. 3. Remove ribs from oven to cool to room temperature before refrigerating until needed, making sure to keep covered to prevent a dry skin from forming.
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