I realize that today is July 13th, so posting about July 4th is a bit silly. I did cook though and took some ok pictures. I really need to learn how to set up a great shot and really learn how to use my camera, or get a better camera. Just a quick post about some oven bbq ribs I did for my Daddy, he was craving pretty hardcore for some. I really wished I would’ve captured how gorgeously glossy and sticky the sauce got on the ribs.

Marinated the pork ribs for 24 hours in my semi secret Khmer style bbq sauce of hoisin sauce, fish sauce, oyster sauce, sugar, salt, black pepper, lemongrass, red chili, grated onions, garlic, sesame oil, lime juice and orange juice. Yes, orange juice is my secret ingredient, because the acid helps break down the meat in the marinade, making it extra soft and luscious after it’s been cooked. Oven set to 275 degrees, I covered the ribs with foil and let it bake for 3 hours. Taking the leftover marinade and brought it to a boil, reducing it by half. Removed the foil of the ribs, set the oven to 425, slathered the sauce on and let it cook in for 6-8 minutes, finally turning the oven to broil for 1-2 minute (be careful not to burn it!) for that perfectly caramelized finish.

Letting the ribs rest for a good 15-20 mins before cutting them into individual serving sizes. The fat has mostly melted, the meat is soft, lovely and unctuous, falling off the bone. The sauce sticky, sweet, garlicky and spicy. The perfect mix of all the flavors that make Khmer food so amazing. Garnish with green onions and serve with piping hot fragrant jasmine rice and an ice-cold beer.

Yes, I am a Daddy’s girl ❤

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