Thai-Style Baby Back Ribs With Sticky Rice Image

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

  1. In a mortar and pestle or a food processor, combine black pepper, cilantro roots, garlic and coriander powder into a paste.
  2. 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.
  3. Preheat oven to 400 degrees.
  4. 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.
  5. Serve with sauce and rice on the side.

Sticky Rice

  1. 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.
  2. Place in a steamer, cover, and steam for 15 minutes. Then flip it over and let it steam for 10 more minutes.
  3. Turn off the heat and place the rice in a sealed container to keep warm until serving.

Nam Jim Jaew Dipping Sauce

  1. Combine sauce ingredients in a bowl and set aside.