If you don’t have an open barbeque grill, this is the perfect way to cook ribs on the stove top. It’s cooked in a boiling pan, sort of part-boil part-fry. It has a suprising semi-sweet, creamy rib taste, and is perfect to serve with rice. For this recipe its better to have cross cut ribs, ribs cut into short lengths, so that the sauce coats more of the meat.

Ingredients  for 2 People
600 gms Pork Rib
3 Garlic Cloves
1 Teaspoon White Pepper
1 Teaspoon Salt
2 Tablespoons Sugar
3 Tablespoons Light Soy Sauce
100 ml Coconut Milk
50 ml Condensed Milk
100 ml Tamarind Water
3 Tablespoons Oyster Sauce
3 Tablespoon Red Wine

Preparation
1. Pound the garlic in a mortar into a fine pulp.
2. Cut the pork ribs into short lengths.
3. Mix all the remaining ingredients together in a bowl to form a sauce.
4. Marinade the pork ribs in the sauce for at least 10 hours in the fridge.
5. Put all the mixture (including the sauce) into a boiling pan and simmer slowly for approximately 2 hours, until all the water has evaporated and only the oil remains.
6. The ribs are then ready to serve.

Serve With
Salads
Lettuce
Orange

These pan fried ribs are slow cooked and flavoured with tumeric & spices to give a curried flavour. You can find several more rib recipes in the Western Influences section of this site, including my personal favourite, Pan Cooked Sweet Thai Ribs

Ingredients
500 gms Pork Ribs
1 Teaspoon Lemon Juice
2 Tablespoons Yellow Curry Paste
2 Teaspoons Sugar
1 Teaspoon Salt
2 Tablespoons Fish Sauce
100 ml Coconut Milk
200 ml Water

Preparation
1. Clean the pork ribs, cut into individual ribs.
2. Mix the yellow curry paste, lemon juice, sugar, salt, fish sauce, and coconut milk, add the ribs and make sure they are thoroughly coated.
3. Marinade overnight in the mix.
4. Place the ribs in a saucepan, add the water and boil.
5. Simmer until all the water has boiled off and you’re left with just the fat that has boiled off the ribs, this takes approx 30-45 minutes. Continue heating for another 10 minutes on a low heat to brown the ribs in their own fat.

The bones in these ribs add a lot of flavour to this curry, just as they would to soup. Cook them long and slow in the coconut milk curry until the meat practically falls off the bone and the bone has had chance to flavour the curry stock.

Ingredients
150 gms Pork Ribs
2 Tablespoons Green Curry Paste
200 ml Coconut Milk
100 ml Water
1 Teaspoon Salt
2 Tablespoons Fish Sauce
2 Tablespoons Sugar

Preparation
1. Boil the coconut milk in a saucepan.
2. When the coconut is boiling, add the green curry paste and stir until it is mixed.
3. Clean and chop the pork ribs into short lengths, and add to the pan. Add the water and simmer gently for 20 minutes, put a lid on the pan to stop the liquid boiling off.
4. Add all the remaining ingredients and continue simmering for a further 20 minutes. If the pan becomes dry, add a little more water.

Serve With
Thai Rice