| Level: | Intermediate |
| Total: | 2 days 1 hr 20 min |
| Active: | 55 min |
| Yield: | 4 servings |
Ingredients
- 3 dry guajillo chiles, seeded
- 3 dry Thai chiles, seeded
- 1 1/2 cups garlic cloves
- 1 cup chopped red onion
- 1/3 cup coconut sugar
- 1/4 cup tamarind juice
- 1 1/4 tablespoons granulated sugar
- 1 tablespoon fish sauce
- 1 teaspoon salt
- 1/2 cup honey
- 3/4 cup oyster sauce
- 3/4 cup garlic
- 2/3 cup vegetable oil
- 1/2 cup honey
- 1/2 cup light soy sauce
- 1/4 cup coconut sugar
- 3/4 cup small diced cilantro root
- 3 tablespoons white peppercorns
- 2 to 2 1/2 pounds pork spare rib
- 3/4 cup granulated sugar
- 1/2 cup white vinegar
- 1/4 teaspoon salt
- 1/2 teaspoon sriracha hot chile sauce
- 2 teaspoons sambal oelek
- 1.8 ounces mix of fresh mint, Vietnamese coriander, cilantro, carrot, purple cabbage, cherry tomato and/or ground peanut
Instructions
- For the Thai BBQ-chili sauce: Add the guajillo and Thai chiles to a medium skillet and toast over medium-low heat until fragrant and slightly deeper in color, 4 to 5 minutes; set on the side. Make a foil packet to enclose the garlic and another for the onions. Put the packets on medium-high heat and toast, 4 minutes per side for the garlic and 3 minutes per side for the onions; set aside. In the food processor, put the chiles, onions, garlic, coconut sugar, tamarind juice, granulated sugar, fish sauce and salt together until it becomes a paste, about 5 minutes. Mix in the honey.
- For the pork rib marinade: In a blender, add the oyster sauce, garlic, oil, honey, light soy sauce, coconut sugar, cilantro root and white peppercorns. Mix well and place the pork ribs in a pan. Pour the marinade over the ribs and allow them to sit for 24 hours in the refrigerator.
- Put the ribs into a vacuum seal bag, then cook sous vide at 145 degrees F for 24 hours.
- Heat a grill to 375 degrees F. Brush the ribs on both sides with the Thai BBQ-chili sauce. Place the ribs on the hot grill and cook for 5 minutes. Brush the ribs again and flip them, then grill for another 4 to 5 minutes. Allow the ribs to rest for 3 to 5 minutes.
- For the mixed herb salad dressing: Put the granulated sugar, vinegar, salt, sriracha and sambal into a small pan over medium-low heat and stir until the sugar has dissolved. Bring to a boil and cook until it turns slightly syrupy, about 4 minutes. Remove from the heat and let cool.
- Toss the herbs together with the dressing. Serve with the ribs.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 1794 |
| Total Fat | 98 g |
| Saturated Fat | 22 g |
| Carbohydrates | 188 g |
| Dietary Fiber | 5 g |
| Sugar | 147 g |
| Protein | 51 g |
| Cholesterol | 204 mg |
| Sodium | 3254 mg |