Ribs, like wine, reflect strong regional and cultural influences. The vast ranch lands and forests of the New World led to American-style barbecue, with its mammoth slabs of spareribs slow roasted in a smoker for the better part of a day. Asians adopted a different strategy, cooking small cuts or single ribs on tiny grills engineered for fuel efficiency. The flavor comes not from wood smoke (Asians didn’t have wood to burn by the cord) but from the intensely flavorful seasonings indigenous to the region, like lemongrass, ginger, and fish sauce. These Cambodian-style ribs are a specialty of Sarun Pich, chef and culinary instructor at the Amansara resort in Siem Reap, Cambodia. If you’re interested in learning about Khmer cuisine, there’s no better way to get an immersion in Cambodian culture than by booking a private cooking class with Sarun, taught in a traditional Cambodian stilt house overlooking lake Srah Srang.
to 4 hours for marinating the ribs
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