Tender & Sweet Thai Ribs with Trinidad Scorpion Moruga Peppers
These oven-baked ribs are tender, fall-off-the-bone delicious with a sticky-sweet-firey Thai sauce that absolutely hits the spot. It’s the baking technique that makes them so tender and the special Thai sauce that makes them so delicious. Simply roast covered in the oven and meanwhile make the sauce on your stovetop, then put them together just before serving. An exquisite dish that’s a treat for everyone, including the kids, or maybe NOT!
Tip: Don’t be tempted to rush the baking time or turn up the oven – the key to tender ribs is all in the “slow food” baking time. ENJOY!
Prep Time: 10 minutes
Preheat oven to 325 degrees. Rinse ribs and set in a long, flat baking dish. Add stock, soy sauce, fish sauce, Trinidad Scorpion Chili Pepper (fresh diced, dried fakes or powder), onion, garlic, and bay leaf. Flip ribs so “meaty” side is facing down. Cover dish tightly with foil and bake 1.5 to 2 hours.
Meanwhile, make the sauce. Place vinegar and brown sugar together in a small pot over high heat. Boil hard 10 minutes or until it has reduced and begins to form bubbles (vinegar will smell pungent while it burns off). Add stock, Trinidad Scorpion Pepper (fresh diced, dried fakes or powder), fish sauce and soy sauces. Stir as you bring to a boil.
Place corn starch in a cup and add 3 Tbsp. water. Stir to dissolve and add this to the sauce. Stir well and simmer until sauce has thickened (about 2 minutes). Taste-test for a balance of flavours (sauce should taste sweeter than sour, with a zing of spice and pleasant saltiness). Add more sugar for added sweetness, more fish sauce if not salty or flavourful enough, or more chili for increased spice. Go easy, especially for the kids!
When ribs have reached the desired tenderness, remove from the oven and carefully pour off most of the liquid, reserving 2-3 Tbsp., and keeping the garlic and onion. Turn ribs so the meaty side is facing up. Pour sauce over and flash is the over on broil for 5 to 10 minutes to caramelise the sauce. Serve with plenty of Thai jasmine rice. Optional garnish: sliced green onion and/or chopped fresh cilantro is delicious sprinkled over the ribs.
Variations: You can add fresh mango which works beautifully with pork. After pouring off the liquid from ribs, pour over 3/4 of the sauce, reserving 1/4. Dice up 1 fresh or canned mango, sprinkle some over each portion of ribs, top with remaining sauce then flash is the over on broil for 5 to 10 minutes to caramelise the sauce.
You can also use Carolina Reapers, 7 pot Douglahs, Brain Strains and/or Jonah Chili Peppers.
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