My friend Jon is traveling the world. He retired early, in his mid-40s, after years as an air-traffic controller and took off with a backpack and his camera.
He spent his first year in Mexico.
He’s now in the Far East and enjoying every minute.
He posts pictures (I first met him through his photography) and I can only imagine that the caramelized brown, crispy-juicy ribs he posted recently were this recipe.
They taste even more succulent when they’re on sale at Brookshire’s, like they are this week.
Marinated Thai Style Pork Ribs
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 Tbsp soy sauce
2 Tbsp Thai or Vietnamese fish sauce
1 tsp kosher salt
1 tsp fresh coarsely ground black pepper
2 Tbsp sugar
4 lbs pork spareribs, 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
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.
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.
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 1 1/2 hours, occasionally rotating the pans to encourage even cooking.
Nutritional Information: Calories: 1,201, Calories from Fat: 606, Total Fat: 67 g, Cholesterol: 422 mg, Sodium: 2672 mg, Total Carbohydrates: 18 g, Dietary Fiber: 1 g, Sugars: 8 g, Protein: 124 g