First, the bad news. I am back. I haven't posted in a while for personal reasons but I really missed SMF and I am so glad to be back. So you will have to put up with me again. My apologies.
The good news. I am posting something that really turned out well and is so easy, Sweet Thai Chili Country Style Ribs (CSR's).
She Who Must Be Obeyed had picked up some CSR's and I was instructed to make them. I started by giving them a rub with Louisiana Grills Bourbon Molasses rub.
I preheated my smoker to 225 F.
I put the CSR's on and let them smoke for 20 minutes.
Then I gave them a brush with Sweet Thai Chili Sauce. You can buy it commercially or you can make it as follows:
Ingredients
I continued smoking to an internal temperature of 150 f, brushing with the sauce and turning once more. It took a little over 1 1/2 hours. I gave the CSR's one final brush with sauce before serving.
The final product.
The Verdict
These were great. The sweetness and touch of heat from Sweet Thai Chili Sauce really goes well with the CSR's sweet fatty pork taste. MMMM! Even She Who Must Be Obeyed was pleased.
Disco
The good news. I am posting something that really turned out well and is so easy, Sweet Thai Chili Country Style Ribs (CSR's).
She Who Must Be Obeyed had picked up some CSR's and I was instructed to make them. I started by giving them a rub with Louisiana Grills Bourbon Molasses rub.
I preheated my smoker to 225 F.
I put the CSR's on and let them smoke for 20 minutes.
Then I gave them a brush with Sweet Thai Chili Sauce. You can buy it commercially or you can make it as follows:
Ingredients
- 125 ml (1/2 cup) water
- 75 ml (1/3 cup) rice vinegar
- 125 ml (1/2 cup) sugar
- 3 ml (1/2 teaspoon) dried ginger
- 5 ml (1 teaspoon) minced garlic
- 5 ml (1 teaspoon) chili flakes
- 5 ml (1 teaspoon) ketchup
- 10 ml (2 teaspoons) cornstarch
- 10 ml (2 teaspoons) cold water
- Mix all ingredients except cornstarch and water together in a small saucepan.
- Put over medium high heat until boiling.
- Mix the cornstarch and water together.
- Put the cornstarch slurry into the sauce and cook, stirring, until thickened and shiny.
- Remove from heat and cool.
- Store in the refrigerator.
I continued smoking to an internal temperature of 150 f, brushing with the sauce and turning once more. It took a little over 1 1/2 hours. I gave the CSR's one final brush with sauce before serving.
The final product.
The Verdict
These were great. The sweetness and touch of heat from Sweet Thai Chili Sauce really goes well with the CSR's sweet fatty pork taste. MMMM! Even She Who Must Be Obeyed was pleased.
Disco
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