I was watching the news the other morning and the segment was about a local whiskey, a peanut butter whiskey actually. Apparently Dave Grohl gave them a shoutout at a concert this summer and now sales are booming. They were chatting about all the different drinks they make but their chef was also busy whipping up dishes featuring the libation. When the segment ended the camera panned to a plate of ribs and that got me thinking about dinner. My mind went straight to Satay with a peanut sauce, which I love, and how I have never thought to pair that with ribs. Luckily I keep my Asian pantry staples plentiful so that left me with a very short shopping list. I knew what ingredients I wanted but I wasn’t sure how I wanted to execute the cooking. After some recipe searching I landed on this one here, and I was not disappointed.
*note* I did not have a lime juice for this so I substituted lemon juice + Rice vinegar
Recipe adapted from *Half baked Harvest
Ingredients for Ribs
3-5 pounds baby back ribs
1 1/2 cups sweet Thai chili sauce
3/4 cup soy sauce
2 tablespoons Red Curry Paste
2 teaspoons fish sauce
2 tablespoons fresh ginger grated
2 cloves garlic minced or grated
crushed red pepper to taste
Ingredients for BBQ Peanut Sauce
1/2 cup soy sauce
1/2 cup ketchup
1/3 cup creamy peanut butter warmed/melted
1/4 cup sweet Thai chili sauce
2 tablespoons rice vinegar
1 tablespoon Mirin
2 teaspoons Thai red curry paste
1 tablespoon Chinese 5 spice
1 lime juice
1/4 cup cilantro chopped
Directions
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