Popular Conditions & Diets
Ingredients
16
Time
3h 15m
Serves
4
Recipe by Jaclyn Irwin
Ingredients
16
Time
3h 15m
Serves
4
Dinner
3 lb
Pork Side Ribs
1/2 tsp
Kosher Salt
for seasoning
1/2 cup
Water
1/3 cup
Light Tamari
1/3 cup
Fish Sauce
3 Tbsp
Coconut Sugar
2 Tbsp
Lime Juice
2 tsp
Lime Zest
1/2-1
Serrano Pepper
2
Shallots
roughly chopped
4 stalks
Lemongrass
trimmed and thinly sliced
1/2 Tbsp
Fresh Ginger
peeled and chopped
3
Garlic Cloves
peeled and roughly chopped
1 tsp
Chinese Five Spice
1 bunch
Thai Basil
chiffonade
1/3 cup
Roasted Salted Peanuts
roughly chopped
1
Season the pork lightly with salt and set aside in a large baking dish.
2
In a blender, combine the water, tamari, fish sauce, sugar, lime juice and zest, pepper, shallots, lemongrass, ginger, garlic and Chinese five spice. Blend until smooth.
3
Pour this mixture all over the ribs and place in a large ziploc bag, or keep it in the baking dish and cover. Transfer to the fridge and let it marinate overnight.
4
When ready to cook, preheat the oven to 275℉.
5
Place an oven safe wire rack over a baking sheet lined with foil or parchment. Transfer the ribs to the rack, setting aside the leftover marinade.
6
Pour the marinade in a saucepan over medium-low heat and bring to a low simmer. Once simmering, remove from the heat and set aside.
7
Transfer the ribs to the oven and bake for 2 ½ to three hours, basting every 30-45 minutes with the marinade. Bake until the ribs are cooked through and can pull apart from the bone but still have some chew to them.
8
Heat up the grill to medium-high. Once hot, place the ribs on the grill and cook for about four to five minutes, flip, baste once more and cook for another four to five minutes, until nicely charred on both sides.
9
Remove from the grill and place on a large platter. Top with Thai basil and peanuts and garnish with extra lime for serving. Enjoy!
10
Substitutions: Less spice: use less serrano or Thai chilies, or omit. No coconut sugar: use brown sugar. No Chinese five spice: omit, but this does add a nice flavour. No Thai basil: use Chinese chives or cilantro instead. Peanut-free: omit the chopped peanuts, and use chopped and toasted cashews or toasted sesame seeds.
Toronto based Holistic Nutritionist, Jaclyn Irwin, aims to encourage women to end years of yo-yo dieting and develop a healthier relationship with food. As founder of Holistic Foodie, a food and lifestyle blog filled with delicious recipes, wellness tips and green beauty, she is blending her love of food with gentle nutrition and showing you how to enjoy both kale and cocktails.
