1/2 tablespoon dried ground Thai chili (adjust to your spice level)
1 tablespoon toasted ground glutinous rice powder
Steps
Thai-Style Baby Back Ribs With Sticky Rice
In a mortar and pestle or a food processor, combine black pepper, cilantro roots, garlic and coriander powder into a paste.
In a bowl, combine coconut milk, fish sauce, soy sauce, black sweet soy sauce, sugar, the paste and cornstarch. Pour marinade over the ribs, cover, and marinate overnight.
Preheat oven to 400 degrees.
Heat a nonstick pan on medium and add ribs to sear on all sides until browned. Transfer to a baking tray with a rack, cover with foil, and roast for 30 minutes.
Serve with sauce and rice on the side.
Sticky Rice
Rinse rice in cold water twice, then cover with water and soak for 1 hour. Drain and then wrap the rice well in a damp, fine cheesecloth.
Place in a steamer, cover, and steam for 15 minutes. Then flip it over and let it steam for 10 more minutes.
Turn off the heat and place the rice in a sealed container to keep warm until serving.
Nam Jim Jaew Dipping Sauce
Combine sauce ingredients in a bowl and set aside.
