Grilled Pork Ribs With Sriracha-Kaffir Lime Peanut Crunch Recipe

Name: Grilled Pork Ribs With Sriracha-Kaffir Lime Peanut Crunch
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: cooking liquid Defatted rib, from ribs; 1 cup Thai sweet chili sauce; 1/2 cup Sriracha chili sauce; 1/2 cup cilantro shaved leaves and stems; 6 pounds pork back ribs; 60 milliliters Asian fish sauce; 60 milliliters soy sauce light; 300 grams palm sugar light brown, grated; 1 tablespoon black pepper coarsely ground; 2 tablespoons coriander minced stems; 1/4 cup rice fried crispy; 1/4 cup roasted peanuts pan-, crushed; 1 tablespoon Sriracha sauce flakes; 1 tablespoon kaffir lime leaves fried and crushed; 2 tablespoons shallots fried crispy; 2 tablespoons garlic fried crispy

Servings: persons

cooking liquid Defatted rib, from ribs
1 cup Thai sweet chili sauce
1/2 cup Sriracha chili sauce
1/2 cup cilantro shaved leaves and stems
6 pounds pork back ribs
60 milliliters Asian fish sauce
60 milliliters soy sauce light
300 grams palm sugar light brown, grated
1 tablespoon black pepper coarsely ground
2 tablespoons coriander minced stems
1/4 cup rice fried crispy
1/4 cup roasted peanuts pan-, crushed
1 tablespoon Sriracha sauce flakes
1 tablespoon kaffir lime leaves fried and crushed
2 tablespoons shallots fried crispy
2 tablespoons garlic fried crispy

1
1. Making Glaze: Combine cooking liquid, bring to a boil and reduce to a simmer until desired thick/glazing consistency. Whisk in Thai Sweet Chili Sauce and Sriracha sauce. Remove from heat, cool to room temperature. Add cilantro.
2
2. Grill Pork Ribs: Pre-heat charcoal or wood fired grill to high heat. Cut into individual ribs, and then grill ribs to achieve some markings and smoky flavor - they are already fully cooked. Transfer to tray to rest for a few minutes. Toss with desired amount of glaze in bowl.
3
1. Marinate Ribs: Peel off membrane on backside of ribs. Whisk together fish sauce, soy sauce, palm sugar, pepper and coriander stems. Coat ribs evenly, refrigerate for at least 12 hours.
4
2. Cook Ribs: Pre-heat oven to 350u00b0F /175u00b0C, arrange ribs in a hotel pan with meat facing upwards, add 1/4 cup water and seal tightly with aluminum foil - making sure foil does not touch meat - optional to add layer of oven-safe plastic wrap below foil. Cook for about 1 1/2 hours until tender, but not falling off the bones. Drain excess liquid from pan and SAVE IT!
5
3. Remove ribs from oven to cool to room temperature before refrigerating until needed, making sure to keep covered to prevent a dry skin from forming.

2058

kcal

Calories

100

Fat

Carbs

189

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: cooking liquid Defatted rib, from ribs, 1 cup Thai sweet chili sauce, 1/2 cup Sriracha chili sauce, 1/2 cup cilantro shaved leaves and stems, and more.

Yes, Grilled Pork Ribs With Sriracha-Kaffir Lime Peanut Crunch falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Grilled Pork Ribs With Sriracha-Kaffir Lime Peanut Crunch

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