Author Notes
Barbecue culture is seen everywhere in the streets of Bangkok, and growing up and moving away has always forced me to re-create dishes in my oven. This dish goes well with balsamic rice, pickled cucumbers, and some fried crab chips. Also, an authentic Thai dish cannot escape the greatness of dipping sauces. *If serving guests, I'll debone the meat to minimize messiness when eating. But of course, by myself, I love digging in with my fingers. —FrancesRen
Ingredients
- Grilled Short Ribs Marinate
-
1 pound
short ribs, deboned
-
1 teaspoon
white pepper
-
2
stalks of lemongrass, bruise by hitting it with the back of a knife
-
2 tablespoons
dark soy sauce
-
1 tablespoon
fish sauce
-
1 tablespoon
dark brown sugar
-
2
garlic cloves, chopped finely
- Spicy Dipping Sauce
-
1 tablespoon
dried chili flakes
-
2 tablespoons
fish sauce
-
2 tablespoons
of water
-
1
shallot, sliced thinly
-
1 1/2 tablespoons
fresh lime juice
-
1 small handfuls
cilantro, chopped
-
1 pinch
of sugar
Directions
-
Combine marinate ingredients in large bowl; add short ribs and marinate for 2~24 hours. In the meantime combine the dipping sauce ingredients and put away in the fridge until needed.
-
Pre-heat oven to 250 and line baking pan with parchment paper; drain the short ribs and evenly distribute onto the pan; bake for 30~40 minutes, or until internal temperature is 160.
-
Pan Searing for flavor: Heat a heavy bottomed skillet over medium-high heat until smoking, with some of the oil from the meat; place the cooked meat, meaty side down, until well-browned 2~3 minutes for both sides. Set aside and let it sit for 5 minutes or so before cutting.
-
Spoon sauce over the meat and serve warm with balsamic rice.
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