Black Pepper Garlic Spare Ribs

Name: Black Pepper Garlic Spare Ribs
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Yield: Serves 4–6 as an appetizer or snack
Cuisine: Thai
Ingredients: Two small handfuls of fresh coriander leaves (cilantro) (about ½ cup/24 g), finely chopped; 5 garlic cloves, smashed; One 2 in (5 cm) piece galangal, peeled and sliced into thin pieces; 5 green onions, finely chopped (green and white parts); ½ cup (50 g) finely sliced shallots; 2 lbs (1 kg) pork rib tips, cut across the bone into 2–3 in (5–7.5 cm) sections; 1 tablespoon sugar; ½ teaspoon freshly ground black pepper; ½ teaspoon salt; 1 tablespoon fish sauce (nam pla); 1 tablespoon fish sauce (nam pla); 3 tablespoons soy sauce; Two small handfuls of fresh coriander leaves (cilantro) (about ½ cup/24 g), finely chopped

Preparation info

Serves
4–6
as an appetizer or snack

Difficulty
Easy
Ready in
1 hr 45

Appears in

Everyday Thai Cooking

By Katie Chin

Published 2013

About

These tasty riblets are satisfying and simple to make. Intense garlic and black pepper meet aromatic galangal and refreshing coriander leaves for a chorus of flavors that can’t be beat. I love to serve these hearty ribs with Thai beer, a terrific complement to the ribs’ peppery richness.

Ingredients

½ cup (50 g) finely sliced shallots
5 green onions, finely chopped (green and white parts)

Asia
Thailand
Snack
Starter
South East Asia

Method

Put the shallots, green onions, galangal, garlic, fresh coriander leaves, soy sauce, fish sauce, salt, pepper, and sugar in the bowl of a food processor. Process into a loose, finely chopped paste, scraping down the sides of the bowl once or twice.
Place the pork tips in a large bowl, massaging the paste into the flesh for a minute or so. Cover and refrigerate