Thai-Style Baby Back Ribs With Sticky Rice
Just Jen - "Feeling Sad"
Ingredients
Thai-Style Baby Back Ribs With Sticky Rice
- 3 pounds baby back ribs, separated
- 1 tablespoon whole black pepper
- 6 cilantro roots (substitute with cilantro stems)
- 10 garlic cloves
- 1 tablespoon coriander powder
- 1 cup coconut milk
- 5 tablespoons fish sauce
- 4 tablespoons soy sauce
- 2 tablespoons black sweet soy sauce
- 4 tablespoons palm sugar
- 2 tablespoons cornstarch
Sticky Rice
- 3 cups glutinous rice
- Water
Nam Jim Jaew Dipping Sauce
- 1/3 cup fresh lime juice
- 3 tablespoons fish sauce
- 1 teaspoon sugar
- 1/4 cup shallots, thinly sliced
- 1/4 cup cilantro, finely chopped
- 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.