THAI TIME STICKY RIBS
This recipe takes a while to slow cook, but as long as you have the time, they are totally worth it!! I found the sauce by looking up sticky rice dipping sauces and I changed a couple of them around to work with each other and came up with this. My boyfriend and I loved it so much on our rice that I decided to use it as a...
Provided by Ashley Dawkins
Categories Other Sauces
Time 6h15m
Number Of Ingredients 13
Steps:
- 1. Place the rub all over the ribs and let set over night.
- 2. MAKE THE BASTING SAUCE AND LET SIT THROUGH THE NIGHT WITH THE RIBS. TO MAKE THE SAUCE:
- 3. Heat vinegar and sugar on the stove until sugar is dissolved.
- 4. Take the vinegar mix and all of the other ingredients and blend them together. (I used a mini food processer. A little spilled out, but it wasn't a big mess.)
- 5. ON THE DAY OF RIB COOKING: Take the ribs out of the fridge and let stand while the oven is preheating to 250*. Add a coating of the basting sauce and place a "tent" over the top of the ribs. (I just folded a piece of aluminum foil and place on the ribs so that the air can still move through the meat.) Place in the oven for 2 hours.
- 6. After the 2 hours, take the ribs out and apply another helping of the basting sauce and put the tent back on the ribs and place back in the oven for another 2 hours.
- 7. Take the ribs out of the oven and apply another coat of basting sauce. Place the ribs back in the oven WITHOUT the tent for and additional 2 hours.
- 8. Take the ribs out of the oven and put another layer of the basting sauce on. Also put a layer of brown sugar over the top of the ribs. Put the oven on LOW BROIL and let the sugars melt completely. Remove from the oven once the brown sugar is cooked onto the ribs. (This step is also WITHOUT the tent.)
- 9. Cut and serve!
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