About this recipe

✨

Recipe highlight

Why you’ll love it

Sticky tamarind glaze, tender pork, dark caramelized edges, and Thai sweet sour depth make this one of the strongest Thai main dishes for pure comfort and wow effect. 🍖

Ingredients

• Pork ribs
• 🍖 1.2 kg pork ribs, cut into sections (2.6 lb)
• 🧂 5 g salt (1 tsp / 0.18 oz)
• ⚪ 2 g white pepper (½ tsp / 0.07 oz)
• Tamarind glaze
• 🥣 60 ml tamarind concentrate (¼ cup / 2 fl oz)
• 🍬 45 g palm sugar (3 tbsp / 1.6 oz)
• 🥣 30 ml fish sauce (2 tbsp / 1 fl oz) seafood
• 🧄 18 g garlic, finely minced (6 cloves / 0.6 oz)
• 🫚 10 g ginger, finely grated (1 tbsp / 0.35 oz)
• 🌶️ 8 g red chili, finely sliced (2 chilies / 0.28 oz)
• 💧 120 ml water (½ cup / 4 fl oz)
• Finish
• 🌿 10 g cilantro leaves (2 tbsp / 0.35 oz)
• 🌶️ 1 red chili, thin sliced

Preparation

• 1 Season the ribs Rub the pork ribs with salt and white pepper and let them sit 15 min so the meat starts absorbing flavor. 🍖
• 2 Sear the ribs Brown the ribs in a heavy pan over medium high heat for 4–5 min per side until they develop deep color. 🔥
• 3 Build the glaze In a bowl mix tamarind concentrate, palm sugar, fish sauce, garlic, ginger, chili, and water until the sugar loosens into the sauce. 🥣
• 4 Add the sauce Pour the tamarind mixture over the ribs and bring everything to a gentle simmer. 🌶️
• 5 Cook until tender Cover and cook on low heat for about 45 min, turning once or twice, until the ribs become tender. 🍖
• 6 Reduce the glaze Remove the lid and cook another 10–12 min until the sauce thickens into a glossy sticky glaze around the ribs. 🍯
• 7 Rest briefly Turn off the heat and let the ribs rest 5 min so the glaze settles and clings beautifully. 🛋
• 8 Finish and serve Top with cilantro and fresh chili, then serve hot with jasmine rice or on their own. 🍽️

Timing details

Nutrition

Estimated values per serving.

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