Tammy Wood's Thai Pork Ribs

"Tammy Wood, Masterchef Canada contestant known for her wild game recipes demo'd this recipe at the Chiliwack Fair. Flavourful alternative to the usual barbecued ribs or when you need an oven rib recipe. I couldn't find Serrano chili honey vinegar so I made my own using Martha Stewart's recipe for serrano chill honey vinaigrette."
 
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Ready In:
2hrs 20mins
Ingredients:
14
Serves:
2-4

ingredients

  • 1 slab pork baby back ribs, cut into ribs
  • Marinade

  • 12 cup toasted japanese sesame oil
  • 12 cup serrano chill honey vinegar
  • 12 cup brown sugar
  • 14 cup soy sauce
  • 4 tablespoons crushed ginger
  • 4 tablespoons cilantro, chopped
  • 2 tablespoons lemongrass paste
  • 4 tablespoons chopped fresh basil
  • Mango Topping

  • 1 mango, sliced
  • 2 tablespoons brown sugar
  • 1 tablespoon chili flakes
  • 14 cup butter olive oil
  • 1 red bell pepper, cut in slivers (optional)
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directions

  • Add all marinade ingredients together and stir well. Coat all ribs with marinade and let sit overnight for best results.
  • Pour ribs and all marinade in a roaster with a lid and place in middle oven rack at 350 degrees for about 2 hours. Check on your ribs at the 90 minute mark. I take a rib out and see if the meat is falling off the bone. When this begins to happen, your ribs are ready to enjoy.
  • In a saucepan, heat the butter olive oil and 2 Tablespoons of brown sugar. Stir well till the sugar dissolves. Add mango and coat well with sauce, flipping gently. Add bell pepper slivers and chill flakes. Heat should be on medium high. Slowly add ribs and continue to toss gently till all is married well together.
  • Serving suggestion: place leaf lettuce on a plate, add the ribs and pour the mango mixture over the top.

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