Thai Style Pork Spare Ribs

Rib Stock:

• 10 meaty ribs (or so) - cut individually
• 1 stalk of lemongrass - chopped finely
• 4 kaffir lime leaves
• 3 10mm slices of galangal root
• 2 litres of water

Simmer in this stock mixture for 1 hour. Once done, discard the stock.

Rib Marinade:

• 1 stalk of lemongrass
• 1 small handful of coriander stalks & leaves
• 2 large gloves of garlic
• 1/2 tsp of black peppercorns
• 1/2 tsp of tumeric powder
• 1/2 cup of light soy sauce
• 2 tbsp of fish sauce
• 2 tbsp of Kecap Manis (Dark sweet soy sauce)

Blitz the mixture with a hand blender. When the ribs are taken out of the stock, arrange in a dish and pur over the marinade. Leave for 30 mins to an hour. I tend to go back and turn the ribs every 10 mins or so

Dipping Sauce:

• 3 tbsp of fish sauce
• 3 tbsp of fresh lime juice
• 25g of palm sugar
• 1 red birdseye chilli - chopped
• 2 tsp of toasted rice - search on this blog on how to make this
• 2 tbsp of coriander leaves - chopped

Combine all of the ingredients in a bowl and make sure the sugar is dissolved in the mix. Serve with the ribs as a dipping sauce.

Oven roasting - 200degC for about 10 mins - do not over cook as this will spoil them.