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Thailand Cooking: Ribs, ribs, ribs.

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  • Thailand Cooking: Ribs, ribs, ribs.

    Ribs.

    Easy food that goes great with beer.


    I usually dab them with whisky, cracked pepper and thyme, wrap them in foil and slow bake them at 100 degrees for 4 hours. Put a tray of water under them in the oven.

    Tesco Lotus or Big C often have the long ones for ridiculously cheap.



    Then the marinade.

    It's all about the marinade.

    Whisky, honey, soy sauce, bbq sauce salt and pepper.

    Don't be stingey with the honey.



    Ready to stick on the BBQ to burn.







    Easy, cheap, goes great with beans, slaw, toasted rolls and beer!

  • #2
    Thailand Cooking: Ribs, ribs, ribs.



    This is all you need.


    Making up the marinade.





    About to be slow baked for 4 hours.

    Good period of time to test the beers.



    Done and basted:



    Stuck under the grill. Set the grill to Burn mode.



    Served with potato bacon salad.





    The honey in the marinade glazes it up perfectly.


    Tasty eats.

    Comment


    • #3
      Thailand Cooking: Ribs, ribs, ribs.

      Villa Market often has some nice ribs.











      Simple and delicious. A good combination.

      Comment


      • #4
        How tender are they?

        Im looking at your prep, and ribs are quite tough if not prepped very well.

        Where im from you should be able to twist the bone out of the rib instead of eating/chewing the meat off of the rib.

        They look really good but a bit tough.

        Anyway - I came regardless

        Comment


        • #5
          Originally posted by Slick View Post
          How tender are they?
          You'll have nothing but bones left.

          wrapped in foil, slow baked with a pan of water underneath. Yum.




          Fk it. If I start now they'll be ready by beer o'clock this evening.

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          • #6
            Wife does very nice ribs. At our old home she occasionally used to take orders as we were the only people with an oven. Always sticks in some potatoes to roast too.

            And while the oven is on I'll whip up a bread and butter pudding to pop in when the ribs are nearly done.

            Question. The bottle of Johnny Walker. Is it to marinate the ribs or the chef ?
            Last edited by Bonglek; 11-01-2017, 08:30 PM.

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            • #7
              10/90 ratio.

              Comment


              • #8
                They look delicious!

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                • #9
                  Thank you very much.

                  Very easy, very tasty.

                  Always a good combination.

                  Comment


                  • #10
                    Originally posted by Jose View Post
                    10/90 ratio.
                    Sounds about right.

                    Unfortunately we don't drink Johnny Walker so I'll try wine instead.

                    I somehow don't think Lao Khao would do much for the flavor which is a pity since there usually seems to be an abundant supply of the stuff.

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                    • #11
                      I do like the pork ribs. When I'm in Bangers there's always a trip to Tony Romas in Terminal 21

                      What does the tray of water underneath in the oven do, stop them becoming too dry?

                      Is it best to marinade then put in fridge for 24 hours or just give them an hour? I guess longer is the best but who's got that much time to fluff around with?

                      Some basic experimenting with the marinade might be in order to suit to ones own taste

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                      • #12
                        Just picked up these in Villa.




                        Might do a grated garlic and ginger rub, followed by a 4 hour slow bake at 100 degrees. Then marinade with a thyme, honey, ginger and soy sauce baste, and burn on a BBQ or grill, depending on tomorrow's weather.

                        Probably serve with wedges, beans and corn. And lots of icy beer.

                        Comment


                        • #13
                          Seem to have misplaced, or possibly drank, the Black Label I thought was still there.

                          So used (and drank) some of these duty-free tasters instead.


                          Nice rub of whiskey, grated garlic and ginger, and ground black pepper.















                          Wrapped them up in foil and slow-baked at 100 degrees Celsius for 4 hours with a pan of water underneath.

                          Comment


                          • #14
                            Out of the oven and ready for the marinade of honey, soy sauce, grated ginger and thyme.







                            Baste n burn baby.

                            Comment


                            • #15
                              Photos are pretty crap due to the 4 hours of beer drinking while they slow-bake.





                              Rosemary wedges.







                              Tasty.

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