 | Moo YangChef Penelope Wong of Yuan Wonton | Denver, CO |
I made a unique version of a popular Thai street food dish—moo yang (marinated, grilled pork). Cooking Thai food is very nostalgic for me and brings back so many memories of growing up in a Chinese/Thai household. Moo Yang was a favorite dish that we would have for dinner often, and applying similar flavor profiles to baby back ribs is a fun way to incorporate my Chinese/Thai-American upbringing. My favorite part of this recipe is the balance between lemongrass and tamarind in the marinade, and how they’re tied together by the sweetness and acidity of The Perfect Purée Peach Ginger and Mandarin/Tangerine. Nam Jim Jaew is one of my favorite condiments, and adding in the Papaya Puree transformed it altogether, creating the perfect consistency for a dipping sauce.
Ingredients for Ribs:
• 2 racks baby back pork ribs
• kosher salt and freshly ground black pepper, to taste
Ingredients for Marinade:
• 60 ml. peeled, minced fresh ginger
• 60 ml. minced garlic
• 60 ml. minced shallot
• 60 ml. minced scallions (green and white parts)
• 30 ml. minced fresh lemongrass
• 60 ml. The Perfect Purée Peach Ginger blend, thawed
• 120 ml. The Perfect Purée Tamarind Puree, thawed
• 60 ml. The Perfect Purée Mandarin/Tangerine Concentrate, thawed
• 120 ml. simple syrup
• 30 ml. minced Thai Bird’s Eye chilies
• 1 tsp. dried Thai chili flakes
• 90 ml. fish sauce
• 30 ml. oyster sauce
• 15 ml. dark sweet soy sauce
• juice of 2 limes
Ingredients for Nam Jim Jaew Sauce:
• 1 small shallot, minced
• 4 to 6 Thai Bird’s Eye chilies, minced (adjust for spice level)
• 1 tsp. dried thai chili flakes (optional)
• 2 tbsp. minced fresh cilantro
• 2 tbsp. minced fresh scallions
• 120 ml. fresh lime juice
• 15 g. palm sugar
• 15 ml. fish sauce
• 30 ml. The Perfect Purée Papaya Puree, thawed
• 15 ml. toasted jasmine rice powder (see below)
Ingredients for Toasted Jasmine Rice Powder:
• raw jasmine rice
Ingredients for Sticky Rice:
• 1 cup short-grain glutinous sticky rice
To Assemble and Serve:
• fresh pulled cilantro leaves
• sliced scallions
• toasted jasmine rice powder
• thinly sliced english cucumber (optional)
Method for Ribs:
Remove the membrane from the back of the ribs. Rinse, pat dry, and season with salt and pepper. Set aside.
Method for Marinade:
In a large bowl, combine ginger, garlic, shallot, scallions, lemongrass, Peach Ginger Blend, Tamarind Puree, Mandarin/Tangerine Concentrate, simple syrup, chilies, chili flakes, fish sauce, oyster sauce, soy sauce, and lime juice. Mix thoroughly. Use half the marinade to coat the ribs and marinate overnight under refrigeration. Reserve the remaining marinade for basting.
To Cook the Ribs:
Preheat oven to 425°F (220°C). Place ribs on a rack-lined sheet tray sprayed with nonstick spray. Roast 35 minutes, until lightly charred. Reduce oven to 325°F (165°C) and bake an additional 2½ hours, basting every 30 minutes with the reserved marinade, until tender and glazed.
Method for Sticky Rice:
Soak rice in cold water overnight. Drain and transfer to a parchment-lined steamer basket. Steam over boiling water 15 to 20 minutes, or until cooked through and sticky. Keep warm for service.
Method for Toasted Jasmine Rice Powder:
In a dry nonstick skillet over high heat, toast jasmine rice, swirling continuously until golden brown and aromatic. Transfer to a spice grinder and pulse to a coarse grind. Reserve for garnish.
Method for Nam Jim Jaew Sauce:
In a bowl, combine shallot, chilies, chili flakes (if using), cilantro, scallions, lime juice, palm sugar, fish sauce, Papaya Puree, and toasted jasmine rice powder. Stir until sugar dissolves. Reserve chilled.
To Assemble and Serve:
Cut ribs into 2- or 3-bone portions and stack on a platter. Spoon Nam Jim Jaew alongside. Garnish with cilantro, scallions, and toasted jasmine rice powder. Serve with warm sticky rice and cucumber slices on the side.