Editor's Rating

If you love meat and Thai Food, you'd definitely like this recipe. It's very easy to prepare.

8
Skill Level
10
"Delish" Level
8.5
"Instagrammability"
spareribs

My version of Thai Chili Spareribs (as what I’d like to call it.)

“I DON’T KNOW WHAT TO CALL THIS DISH” – That is my dilemma each time I cook a recipe just out of something that’s in my fridge. So I made a bottle of fresh pesto to stock up last night, and I realized that I bought too much basil. I didn’t want to reserve it for later days because I have the tendency to forget things, and the fresh basil leaves might just wilt inside the vegetable compartment (and that will totally break my heart, considering my love for basil leaves). So I knew I had to use them before they die in front of my eyes. I gathered some ingredients and poof! Sharing another dish which I’d like to call…

Thai Chili Spareribs

Ingredients:

  • 6 cloves garlic
  • 1 pc. onion
  • 2 pcs. red bell peppers
  • 3 pcs. bird’s eye chili (siling labuyo, you can adjust quantity depending on your tolerance for spicyness)
  • 1/2 kg Pork Spareribs
  • 1/4 kg Pork Tenderloin
  • A bunch of basil leaves
  • 1/4 cup Shiitake Mushrooms (you can use canned, fresh, or dried. I used canned.)
  • salt & pepper to taste
  • 2 tbsp Thai Fish Sauce (adjust quantity depending on your preference)
  • 1 tbsp Oyster Sauce
  • 2 teaspoons cornstarch
  • 1 cup water

Directions:

  1. In a heavy-bottom pan, saute onions, garlic, bell pepper, and chilis in olive oil.
  2. Add in pork spareribs and tenderloin until meat parts are brown in color.
  3. Season with salt and pepper.
  4. Pour in a cup of water to the pork and bring to a boil.
  5. Stir-in basil leaves (and breathe in the aroma of basil and chilis together, YUM!).
  6. Simmer for a couple of minutes until liquid is reduced to half.
  7. Add in oyster sauce and fish sauce and continue simmering until pork parts are tender.
  8. Add in shiitake mushrooms and simmer until mushrooms are cooked.
  9. Thicken sauce by adding cornstarch slurry.
  10. Stir all together until everything is covered with the sauce.
  11. Enjoy!

*Cornstarch Slurry – 2 tbsp cornstarch + 4 tbsp water (Do not put sprinkle cornstarch directly into the pan as cornstarch will form into sticky bits.)

Note: You can use Chicken Breast strips instead of Pork Spareribs for a leaner option. πŸ™‚