Thai Spareribs

Having completed the sauce and braising the ribs, I can tell you this: The sauce is bland...very bland! To correct that to suit our tastes, I added 1/2 C. Honey, juice from 4 Mexican Limons (about 1/4C.) - it's what I have on hand with the tree in my yard, 1 Tbl Thai Chili Sauce. With these amendments, the sauce now has some zing and just a barest hint of heat. It's all chilling out in a bag awaiting the final step in which we will put these babies in our smoker tomorrow afternoon to heat up, soak up the sauce and catch a snibble of smokiness. I'll post the final outcome (and our guests reviews) later.

• cookermama

• Marana, Az

• 3/19/2016

Fantastico! These are requested often by friends. I usually don't repeat myself, but there might be a riot if these didn't appear occasionally. The flavor is an excellent alternative to the cloying tang of bbq sauce. These aren't for every palette, and I usually like to make a rack of traditional bbq alongside them. There is a tendency for them to dry out a little. I find that placing them close together on the tray and ensuring there is plenty of sauce surrounding them is key. Don't let the sauce boil off...it's delicious and will be highly sought after for drizzling on the finished ribs.

• davey1107

• los angeles

• 3/30/2012

这些都是绝对的美味!我甚至跳过the step to marinate the ribs overnight! You could make this recipe using any kind of sauce, i.e. your favorite BBQ, ut love the authentc Thai flavors.

• springislander

• Spring Island

• 12/4/2011

Thought this was fantastic. We cut down on the salt a bit, used a braising method, and finished the ribs on the grill to add some texture. Also, you can buy lemongrass at any Asian market or buy preserved lemongrass at any grocery store.

• Anonymous

• Ann Arbor

• 8/26/2011

We loved these...I used backribs and we also loved the cilantro rice that went with it. I chopped the ginger for more flavor in the rice...if you add the fresh herbs of cilantro and green onions right before serving, there is plenty of flavor to the rice. Delicious meal.

• loubaby

• 7/11/2011

Delicious! EVERYONE loved them! Used pork short ribs instead. I've made these twice. The first time, I did the recipe exactly and the ribs didn't brown as much as I would have liked. But they were still very edible. The second time, I didn't spoon the marinade from bag onto ribs and just used to baste. Much better! A definite keeper!

• Anonymous

• Austin, TX

• 7/2/2011

These were really good! Did not require nearly the 1.5 hours on the 2nd cooking to get to very tender so keep on eye on them.

• Anonymous

• Kansas City

• 4/7/2011

These turned out great. I used 4 lbs of pork spareribs, and reserved some of the marinade for the last 30 minutes of cooking, which resulted in plenty of extra sauce. I also had to substitute the lemongrass for lemon zest, but the ribs came out delicious and tender. I will definitely make them again. The cilantro rice recipe also featured in the magazine wasn't the best, but with the extra sauce from the ribs it was pretty tasty.

• Anonymous

• Miami Beach, FL

• 3/7/2011

Marinating the ribs and then cooking them made the texture of the ribs rather dry. There are easier and tastier rib recipes. I wouldn't make this recipe again.

• Anonymous

• Greenwich, CT

• 3/6/2011

The ribs were tender and I'll definitely use this cooking method again. However, my husband and I found the flavor too salty. We will not be these again.

• sedonaranch

• 2/27/2011

These ribs were absolutely delicious. My youngest hates ribs normally and ate a lot of these. We could not believe how tender and full of flavor these were. I used pork ribs instead of beef ribs and were delicious.

• kathyjo36

• Minnesota

• 2/20/2011

I brought these to the Superbowl Party last weekend. I read the reviews and took them to heart so I took some precautions. I didnt want to ruin my sheet pans so I greased them with shortening, covered them really well with heavy duty aluminum foil and then sprayed it lightly with cooking spray. The shortening was a little overkill but I did that in case some of the juice got under the foil and was hoping that it would keep it from sticking. It worked great. Also, in the final cooking stage, I only cooked them for 1 hour and then baked them the final half hour at the party so they were hot and fresh. I didnt put the marinade in the pan when I baked them initially and spooned the remaining marinade onto the ribs every 15 minutes. They were excellent!

• cuisiniere

• Portland, OR

• 2/12/2011

These turned out pretty good and were fairly easy to prepare however, as one reviewer stated, my marinade dried up and burned during the braising and I was left with very little basting and no sauce what so ever. The ribs were a bit dry after the 1 1/2 hours of baking. I loved the flavor and will try these again but maybe baste more frequently and add water as needed

• sellitto

• Philadelphia PA

• 2/12/2011

I was hoping for amazing but must settle for good. The meat was very tender without being mushy but I was a bit underwhelmed by the flavor. With all the wonderful ingredients in the sauce I was expecting something more. Due to all the time involved and a special stop for lemongrass, I don't think I will make this again.

• Anonymous

• media,pa

• 2/8/2011

The marinade is delicious, and the ribs had just the right texture. Most of the ingredients aren't too hard to find. One thing: maybe I misread the recipe but I put all the sauce into the pan and braised it. Dried it up somewhat and I didn't have any "extra" by the end of the cooking. I would just leave the sauce in a bowl and add it as you need for braising.

• erikbmyname

• 2/8/2011