John Myers
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Thai Baby Ribs with Cap Cay
The perfect thai baby ribs with cap cay recipe with a picture and simple step-by-step instructions.
For the marinade:
- 500 g Coconut water, (Asian shop, drinks)
- 100 g Tomato juice
- 100 g Soy sauce, salty
- 4 tbsp Rice vinegar
- 2 small Chillies, red, fresh or frozen
For the BBQ sauce:
- 5 tbsp Barbecue sauce, smoky, e.g. Jay’s kitchen, BBQ-Saus Kansas City
- 2 tbsp Honey, dark
- 2 tbsp Marinade, after cooking
- Sambal Bangkok ala Siu
For the Cap Cay:
- 4 small Onions, red
- 3 medium-sized Cloves of garlic, fresh
- 1 small Carrot
- 1 smaller Chilli, green, fresh or frozen
- 1 smaller Pak Choi, (mustard cabbage), alternatively leek
- 40 g Pineapple, peeled, fresh or canned
- 2 leaves White cabbage
- 2 tbsp Sunflower oil
To extinguish:
- 1 tsp Tapioca flour
- 1 tbsp Rice Wine, (Arak Masak)
- 30 g Coconut water, (Asian shop, drinks)
- 3 tbsp Pineapple juice
- 1 tsp Oyster sauce, (Saus Tiram)
- 1 pinch Chicken broth, Kraft bouillon
Also:
- 1,5 liter Frying oil
- Wash the baby ribs thoroughly and boil them with 1 liter of water for 3 minutes. In the meantime, prepare the marinade, wash the red chillies and use them whole. Pour off the cooking water, rinse the ribs again and add to the simmering marinade. Let simmer for 50 minutes. Remove from the marinade, strain and drain well.
- Mix the ingredients for the BBQ sauce and adjust the heat with the sambal.
The vegetable:
- Cap the onions and garlic cloves at both ends, peel and cut into small pieces. Wash the carrot, cap both ends, peel and slice / cut across into approx. 3 mm thick slices. Wash the small, green chilli, cut into thin slices, leave the grains in place, discard the stem.
- Remove the yellow discolored leaves from the washed Pak Choi. Remove the remaining leaves from the stalk by separating them. Separate the white petioles and cut in half lengthways. Halve the green leaves lengthways and cut across into pieces approx. 3 cm wide. Keep the white and green parts ready separately.
- Use only flawless leaves for white cabbage. Wash the leaves. Only use the middle rib if it doesn’t taste bitter. Separate the rib and cut it crosswise into thin slices. Chop the leaves into pieces approx. 2 x 3 cm. Cut bite-sized pieces from the fresh pineapple. Strain and weigh canned goods.
Tanning baby ribs:
- Heat the frying oil to 200 degrees. Heat the BBQ sauce in a pan with a lid, but DO NOT boil it. Briefly brown the ribs in 3 portions in the frying oil and add to the BBQ sauce.
- Mix the ingredients for deglazing homogeneously into a broth.
- For the Cap Cay, heat the sunflower oil in a wok, add the onions and garlic cloves and stir-fry until the onions are translucent. Add the carrots, chilli, the white pak choi pieces and the pineapple and stir-fry for 2 minutes. Add the cabbage leaves and the green pak choi pieces and stir-fry until the cabbage leaves are wilted. Deglaze with the broth and simmer for 2 minutes.
- Distribute the Cap Cay on the serving plates, add the baby ribs with the BBQ sauce, serve warm with fragrant rice and enjoy.
Annotation:
- The fleshy middle parts of spare ribs are known as baby ribs. In the US cut they are generally approx. 6 – 8 cm long. In Asia, the pig breeds are a bit smaller and the baby ribs are approx. 4 – 6 cm long (see picture).
Attachment:
- Sambal Bangkok ala Siu: Sambal Bangkok ala Siu
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