This rib recipe is inspired by the flavor of Thai ‘moo kratiem prik thai dam‘ (หมูกระเทียมพริกไทยดำ) or Thailand’s garlic and pepper infused pork dishes. When a few friends visiting from China came over recently, they requested we make Thai food, and I grabbed some really generic ribs from Gourmet Market and went to work.
Since this popular Thai dish probably has it’s stir fry roots in Chinese cooking anyway, it was a no brainer to hit my guests with this favorite by applying those same ‘moo kratiem‘ spices to the ribs. But there was just one ‘minor’ problem. When I looked at the suggested sous vide cooking times (I use an anova circulator), I saw the minimum suggested time of 24 hours is the norm for spare ribs.
Shiiiiieeeeeeeet but the guests are coming in a few hours!
Never fear. We’re not trying to replicate some wimpy I eat ribs with a fork and drink breast milk by the quart type recipe. No sir. I was raised to know better than to trust ribs from a chef that were falling off the bone. Instead the meat should give with a little tugging from your chompers and in the oddball event that they dont, just remember eating ribs is THE most honorable way to lose your front teeth.
In the end the ribs got rave reviews from our Chinese friends. I’ll certainly make a bigger batch and hide some somewhere for a late night snack after all the guests are gone. These are also great with whiskey, whiskey cocktails, or beer.
Try out these asian inspired smokey, toothsome ribs next time you’re craving an easy meal with Thai flavors!
A half kilo of ribs
1 clove of pounded garlic
1 tsp of garlic salt
2 tbsp of black pepper
1-2 tbsp of ground coriander
1 tbsp of Lowry’s seasoning salt
2 tbsp of Paprika (note: use a western brand of paprika)
3-4 tbsp of oyster sauce
3-4 tbsp of soy sauce
3-4 tbsp of fish sauce
Directions for Thai Style Sous Vide “Moo Gratiem” Spare Ribs:
1. Dump all that shit above in a bag and vacuum. Drop kick into a sous vide bath at 74 degrees for around 2-3 hours.
2. Whip ’em out and grill them over hot charcoal for a few minutes on each side. Pour the remaining jus from the sous vide bag over the ribs and repeat after you remove them from the grill. Whatever you do just don’t waste the delicious jus!
3. Stack and plate with fried garlic or on top of leafy greens to add color. Wave at the neighbors with succulents ribs in hand to remind them how much of a boss you are on the grill.
Total preparation and cook time is about four hours. Add less coriander and more garlic if you want it true to Thai street food taste and you may also consider throwing in a pounded mild Thai chili for heat. I didn’t for fear my Chinese guests would burst out in flames. This is to be avoided, as you’ve already prepared enough barbecue. Finally, a half kilo of ribs serves 2-3 hungry faces or one starved rib enthusiast. But honestly there will never be enough and I only prepared less than a kilo because we served a ton of other food too.