Sii Khrong Moo Ob Nam Makham is a rich Thai style rib dish where tender pork ribs are coated in a glossy tamarind glaze with palm sugar, garlic, and chili. The flavor is deep, sticky, sweet sour, and savory, with a dark lacquered finish that makes the whole dish feel bold and luxurious. πΏ
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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. π
Ingredients
Servings: 4
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Pork ribs
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π 1.2 kg pork ribs, cut into sections (2.6 lb)
π§ 5 g salt (1 tsp / 0.18 oz)
βͺ 2 g white pepper (Β½ tsp / 0.07 oz)
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Tamarind glaze
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π₯£ 60 ml tamarind concentrate (ΒΌ cup / 2 fl oz)
πΆοΈ 8 g red chili, finely sliced (2 chilies / 0.28 oz)
π§ 120 ml water (Β½ cup / 4 fl oz)
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Finish
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πΏ 10 g cilantro leaves (2 tbsp / 0.35 oz)
πΆοΈ 1 red chili, thin sliced
Preparation
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Total Time
π Prep: 20 min
π₯ Cook/Bake: 60 min
π Rest: 5 min
β° Total: 85 min
Nutritional Value
π₯ Calories: ~470 kcal
πͺ Protein: ~28 g
πΎ Carbohydrates: ~14 g
π§ Fat: ~33 g
π₯ Fiber: ~1 g
π₯ 470 kcalπͺ 28 g proteinπ 14 g carbsπ§ 33 g fatπΎ 1 g fiber
Macro Split (kcal)
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Macro grams
Advice
Do not rush the final reduction because the sticky dark glaze is what gives the ribs their real Thai style depth and shine. π
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Why it works π‘
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Tamarind gives sharp fruity acidity while palm sugar and fish sauce create the sweet salty balance that turns rich pork ribs into something dark, sticky, and deeply satisfying. πΆοΈ
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Twist πΆοΈ
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Add 120 g pineapple chunks (1 cup / 4.2 oz) during the last 10 min for a brighter tropical contrast against the rich glaze. π
Status
Dark sticky tamarind glaze and tender pork ribs make this Thai main dish bold, glossy, and seriously unforgettable. ππΆοΈ
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#grannyzen
#main_dishes
#thai_tamarind_glazed_pork_ribs
#thai_cuisine
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