A pressure cooker, amazingly useful for cooking food quickly! Get one
2 small racks of ribs (I used pork)
2 tsp ginger paste
2 tsp coriander paste
1 tbsp sriracha
2 tsp fish sauce
1 tsp chicken stock powder, or 1 cube bouillon, or use a cup of chicken stock and put less water in
5 garlic cloves, pressed
3 tbsp brown sugar
1 tsp anise seeds, coarsely ground
A few cups of water, just enough to cover the ribs
1 lime
The combination of the heat from the chilli, the sour from the lime, the salty form the fish sauce, and the sweet from the sugar is magical. This classic Thai flavour profile works really well with the intense meaty flavour the meat gives off while being pressure cooked and pan fried. Enjoy these ribs on some thai stick noodles, or if you’re lazy – peel the meat off and make a rib sandwich, either way you should serve this with lime wedges to cut the hot/sweet/salty flavours of the sauce!
Alcohol Pairing: Works well with any beer, I had a Belgium style beer with coriander which worked well with the coriander in the dish.
I was at the restaurant The Tuck Shop recently, and they had Thai Ribs on the menu, I was going to get them but instead got fish ribs instead (which were great). Anyways, I wanted to make the ribs that I imagined I would have been served at The Tuck Shop had I ordered them, so I threw this together and was happy with the result!
After browning the ribs, take them out and put them aside, and add to the pressure cooker the rest of the ingredients and about a cup of water (then add more water once you put all the ribs back in), stir.
Add the ribs back into the pressure cooker and arrange them to take up the least room as possible, now add a bit more water until the ribs are just covered.
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