Marinated Thai-Style Pork Spareribs

Ingredients for Marinated Thai-Style Pork Spareribs

• 120g sliced shallots

• 10 spring onions, coarsely chopped

• One 3-inch piece fresh ginger, sliced

• 8 large cloves garlic, peeled

• 1 cup coarsely chopped fresh coriander including thin stems (and roots, if possible)

• 90ml soy sauce

• 2 tablespoons Thai or Vietnamese fish sauce (nam pla or nuoc mam)

• 1 cucharadita de sal kosher

• 1 teaspoon fresh coarsely ground black pepper

• 2 cucharadas de azúcar

• 1.8kg pork spare ribs, cut by your butcher across the bone into 2- to 3-inch "racks," each rack cut between the bones into individual 2- to 3-inch-long riblets

• Thai Chilli-Herb Dipping Sauce

1. Put the shallots, spring onions, ginger, garlic, coriander, soy sauce, fish sauce, salt, pepper, and sugar in the bowl of a food processor. Process to a loose, finely chopped paste, scraping down the sides of the bowl once or twice.

2. Place pork ribs in a large bowl or a pair of heavy resealable plastic bags. Thoroughly coat the ribs with the marinade, massaging the paste into the flesh for a minute or so. Cover and marinate at room temperature for 2 hours or up to 5 hours in the refrigerator, tossing the ribs once or twice during this time.

3. Preheat oven to 177°C. Spread the ribs out, bone-side down, on two large, parchment-lined baking sheets and bake until ribs are deeply coloured and very tender but not yet falling from the bone, about 11/2 hours, occasionally rotating the pans to encourage even cooking. Remove from the oven and serve with small bowls of Thai Chilli-Herb Dipping Sauce .

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