A dinner serving of Thai Sweet & Sour Ribs, Chicken Satay, Green Beans and Thai Fried Rice.
Hi Everybody,
Ribs! Ribs! And more Ribs!
Pork Ribs. Beef Ribs. You name it, it seems like everyone in the world has their own special recipes for these delicious meat
selections.
In the United States, the southern states specialize in barbecued meats. “ Dino Ribs” are a popular Beef Spareribs favourite, because of their huge size. Coleslaw and baked beans usually accompany these ribs, which are smothered with a sweet and tangy BBQ sauce as they are smoked low and slow for hours.
In Korea, ribs are called “Galbi” and sugar is the secret ingredient, as a marinade. The glaze
caramelizes on the grill, creating a savory-sweet flavour that perfectly complements the rich, fatty meat.
In China, ribs are braised in a mixture of black bean sauce, garlic, and fermented black soybeans. These ribs are favorites at Cantonese restaurants, where the ribs are served in small steamer baskets.
But what about Thailand? Well, I thought you would never ask.
They are the best, of
course. And what makes them the best are the “secret ingredients of Sriracha Chilli Sauce and Lime Juice. But don’t take my word for it! Come to my class next Sunday, October 13, and discover the delicious difference for yourself!
