Thai Ribs and Stir Fry

This was my first attempt for the Thai style ribs.  I used spare ribs which are the ribs cut from the lower side of the pig, close to the sternum.  These ribs are usually cheaper because they have a high bone content.  This was the reason I bought these.  I couldn't afford the baby backs the week I bought these.

Always attempt to tendorize your meat, especially for these because my normal routine didn't really work out.  I took a fork and stabbed up and down repeatedly until it was looking kinda holey.  Next, you should also dry rub or marinade your meat.  I removed the sinews from the back of the ribs by trying to peel it back.  Sometimes you can peel it back by getting the start of the film, and then push it up with the back of a knife.  Once removed, I dried rubbed the ribs with paprika, pepper, cajun seasoning, and crushed pepper.

Next, I made the sauce.  I combined water, soy sauce, fish sauce, a little bit of Dale's marinade, spicy mustard, chili sauce, minced onion, garlic, cajun seasoning, cilantro, sage, crushed red pepper, etc.  Bring the contents to a simmer then add the spicy contents until your eyes start to water or your nose starts to burn a bit.  Next, add brown sugar or pure can sugar to the sauce and cook it down until a thin syrup consistency.

I waited a bit  for the sauce to cool down.  Once cooled.  I coated the ribs in the sauce and left them to marinade for a few hours.  I preheated the oven to 300, and cooked the ribs in a roasting pain for 2 hours.

While the ribs were roasting, I heated a large round skillet, and added oil, soy sauce, garlic salt and pepper in the pan.  The trick to making a good stir fry is to get the oil hot before putting the veggies in.  Once in the pan, stir them around and flip the veggies.  You should hear the veggies crackle and pop a little.  If you don't feel like chopping fresh veggies, you can use some stir fry veggies in the bag, just let them thaw in a colander to allow the water to drip.

Spare ribs are known to be tough, I usually am known for making tender meaat.  However, this was my third attempt at spare ribs recently. I have grilled, broiled, and now baked.  Next time I will try to boil them and see how it turns out.  If anyone has any suggestions please let me know.