This is my own own recipe for beef or pork ribs. You can break it down and add other ingredients and make a myriad of variations for several dishes.
I primarily cook Lao and Thai food and this comes in direct influence from what i have learned on how their food is served. Its a very social cultural cuisine. Most everything is primary eaten with your hands and served thusly. There is little to no waste in this method of cooking and I really like that plus most of what i need I grow myself in a very small garden.
Ok back to the ribs.
There are dry ingredients and wet. Traditionally you combine the dry ingredients first then add the wet.You can use a mortar & pestle for a traditional way or just combine all the dry ingredients with the wet in a blender or food processor to save time.
I pretty much eyeball everything but this is a close proximity you can add or subtract any of it to your liking.
Ingredients- 2 Stalks of lemon grass cut fine (discard the bulb)
- 4 Whole lime leaves cut fine
- 1 Whole garlic clove diced
- 1 Small handful of Thai basil leaves
- 6 Thai peppers (or more to your liking)
- 6 Scallions cut fine or 1 small white red or vadilia onion will work cut in chunks
- 2 TBSP sugar or 1/2 C. of sugar cane juice if available
- 1 1/2 TBSP of fermented fish sauce
- 1 1/2 TBSP of table fish sauce
- 4-5 Roma tomatoes or a handful of cherry tomatoes
- 1/2 cup of any fruit juice I prefer orange or a orange blend
Sometimes ill throw on a 1/4 of a can of beer as well.
I do add MSG about a 1/2 TBSP diluted in water first. It has a very unique flavor and is different from salt. It is not harmful if used properly like many think it is but it is not necessary.
Anything you have left over in the fridge can be added to your liking the left over vegetables from this and other dishes are good for spring and summer rolls.
Combine all ingredients and let sit with the ribs for at least a few hours i like to leave the them overnight. Shake or turn or stir them to let all the indigents coat the ribs well. Through on the grill over low heat. here is where I like to use the larger onion option as they can be cooked right on the ribs over the heat.
Ive never made them in an oven but I would try either a medium high heat till they reach the internal heat temp for the meat flipping them half way through or broiling them.
This is enough for two racks of ribs.