Thai Ribs Sticky-Tangy Good!

thespruceeats.com

Gabrielle Kathleen

Young working professional. Focusing on homemade, healthy, delicious food (with the occasional treat of course!)

2 to 3 lbs. pork ribs

subheading: For the Marinade:

½ cup soy sauce

½ cup tomato ketchup

¼ cup sugar (brown, packed)

3 tbsp. sherry (or cooking sherry)

1 chili (red fresh, minced or ¼ to ½ tsp. cayenne pepper, to taste)

subheading: For the Thai Sauce:

¾ cup rice vinegar (or other types such as apple cider vinegar)

⅓ cup sugar (brown packed)

1 chili minced (red minced, or ½ to ¾ tsp. cayenne pepper (to taste)

3 tbsp. fish sauce (or substitute 3+½ Tbsp. soy sauce)

4 garlic cloves (minced)

1 tbsp.lime juice (fresh-squeezed)

subheading: For the Garnish:

2 to 3 onions (green spring (sliced finely)

Optional: ½ cup coriander (fresh, roughly chopped)

Directions at thespruceeats.com

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