Thai-style spare ribs with lightly salted cucumbers

Votes: 2

Time: 1 hour 40 minutes plus marinating time
Complexity: easily
Servings: 4

Thai-style spare ribs with lightly salted cucumbers - a detailed recipe.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

900 g of boneless spare ribs
8 skinless chicken drumsticks
1 cup fresh cilantro leaves and tender stems
1/2 tbsp. light brown sugar (compacted)
1/4 cup honey
About 1/4 cup low-sodium soy sauce
About 2 tablespoons fish sauce
4 cloves of garlic without skin
2 serrano chili peppers, seeded and chopped
1 sliced Fresno chili pepper
1 piece of fresh ginger, peeled and grated, 5 cm long.
1 lemongrass stalk (cut off the white part)
Sliced lime

Sweet and sour chili sauce:

1/3 cup superfine sugar
1 piece fresh ginger, peeled and thinly sliced 2.5cm long.
Approximately 3 tbsp. l. rice vinegar
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh mint
2 tablespoons Sriracha sauce
1 tbsp fish sauce
1 finely chopped Fresno chili pepper
Juice of 1 lime
1/2 cup finely chopped, dry-roasted cashews or peanuts
1 bunch green onion tops, thinly sliced (reserve white parts for Thai Cucumbers, see recipe below)
Jasmine rice for serving

Thai-style cucumbers

1 grated carrot
1 seedless cucumber, peeled and thinly sliced
2 tbsp. l. rice vinegar
2 tsp. ultrafine sugar
1 teaspoon fine sea salt
Juice of 1 lime
1 bunch finely chopped green onions (white parts)
1/4 cup fresh mint leaves
1 Fresno chili pepper, seeded and finely chopped

Ingredient Substitution Suggestions

We recommend

Cooking the dish according to the recipe:

For ribs and legs: In a blender or food processor, combine the cilantro, brown sugar, honey, soy sauce, fish sauce, chili pepper, ginger, and white part of the lemongrass. Puree until almost smooth and a thick sauce forms.

Place the pork ribs and chicken drumsticks in a large zip-top plastic bag or shallow plastic container and coat the meat generously with the marinade. Add the lime slices and lemongrass tops to the bag and refrigerate for 1-4 hours.
For the sweet and sour sauce: In a small saucepan, combine 1/2 cup water, sugar, and ginger. Bring to a boil, stirring to dissolve the sugar, then simmer for a couple of minutes to infuse the syrup with the ginger flavor. Pour the syrup into a small bowl and let cool. Remove the ginger, then stir in the vinegar, cilantro, mint, Sriracha, fish sauce, chili pepper, and lime juice.

Preheat oven to 180°C.

Arrange the ribs in an even layer in the baking dish and add the marinade and lime wedges. Cover the dish tightly with foil and bake for 1 hour. Remove the dish from the oven and add the drumsticks. Cover and bake for another 30 minutes.

Increase the oven temperature to 220°C (425°F). Remove the foil and bake until the ribs and drumsticks are well browned, 20 to 25 minutes.
Transfer to a serving platter and drizzle with half the sweet and sour sauce. Sprinkle with nuts and green onions. Serve with Thai-style rice and cucumbers. Set the remaining sweet and sour sauce aside.

Thai Cucumbers: In a bowl, combine vinegar, sugar, sea salt, and lime juice and whisk until the sugar and salt dissolve. Add carrots, cucumbers, and green onions and stir. Transfer the mixture to a plastic food container and refrigerate until serving. Just before serving, add mint and chili pepper and stir.