Skip to main content
Epicurious
Bon Appétit

Pork Rib Satays with Peanut Sauce

3.7

(22)

Image may contain Food Steak Dish Meal Lunch Ribs and Platter
Pork Rib Satays with Peanut SauceRichard Eskite

Pork ribs become satays with built-in "skewers." Great as party appetizers, the ribs can be made a day ahead, then grilled or broiled just before you serve them.

Recipe information

  • Yield

    Serves 6

Ingredients

5 large shallots, chopped
6 tablespoons soy sauce
4 1/2 tablespoons distilled white vinegar
3 tablespoons (packed) minced peeled fresh ginger
1 1/2 tablespoons peanut oil
3 garlic cloves, minced
1 1/2 teaspoons ground coriander
1 1/2 teaspoons (packed) brown sugar
3/4 teaspoon cayenne pepper
2 pounds baby back pork ribs, cut into 4- to 5-rib sections
Assorted cut-up raw vegetables (such as carrots, cucumber, celery and cauliflower florets)
Peanut Sauce

Preparation

  1. Step 1

    Mix first 9 ingredients in resealable plastic bag. Add ribs. Seal bag; turn to coat ribs with marinade. Chill overnight.

    Step 2

    Preheat oven to 350°F. Line large roasting pan with long piece of foil, overlapping each short side by 10 inches. Place ribs and marinade on foil in pan. Spoon some marinade over ribs. Fold foil over, enclosing ribs loosely in foil. Bake until ribs are tender, about 1 hour 15 minutes. Cool ribs slightly. (Can be prepared 1 day ahead. Keep ribs enclosed in foil in pan and refrigerate.)

    Step 3

    Prepare barbecue (medium heat) or preheat broiler. Unwrap ribs. Using tongs, transfer ribs to work surface. Cut rib sections between bones into individual ribs. If broiling, place ribs on baking sheet. Grill or broil ribs until well browned, about 3 minutes per side.

    Step 4

    Place ribs on platter. Arrange vegetables and Peanut Sauce alongside.

TagsRibsPork RibPorkMeatPeanutNutStarterDinnerDairy FreeRoastGrillingBon Appétit
Read More
Moo Ping (Thai Grilled Pork Skewers)
This version of pork skewers is made in the oven, which tastes just as good, but you could always throw these on the grill for a version closer to the original.
Eggplant Roasted in Satay Sauce
Among the top tier of sauces is Indonesian satay sauce, because it is the embodiment of joy and life. In fact, this sauce is also trustworthy and highly respectful of whatever it comes into contact with—perhaps it is, in fact, the perfect friend?
Crispy Baked Wings With Berbere Honey Glaze and Fried Garlic
Berbere is a spicy chile blend that has floral and sweet notes from coriander and cardamom, and when it’s paired with a honey glaze, it sets these wings apart from anything else you’ve ever had.
Sheet-Pan Sausage With Corn, Peach, and Cucumber Salad
This summery sheet-pan dinner celebrates the bounty of the season and couldn't be simpler to make. Chorizo plays nicely with the salad, thanks to its spice.
Chipotle-Citrus Ribs
Tender, well-glazed, and just spicy enough, these ribs are the ultimate grill-out food. Cook fully in the oven ahead of time and finish them on the grill.
Southern Thai Fried Chicken (Gai Tod Hat Yai)
This is one of the best fried chickens ever. From southern Thailand, gai hat yai is known for its crispy skin, great aromatics, and super juicy meat.
Stir-Fried Phở Noodles With Beef
This dish is not only a quick meal option but also a practical way to use leftover phở noodles when you’re out of broth.
Pad Kee Mao (Drunken Spaghetti)
Spaghetti is a common variation in modern Thai cooking. It’s so easy to work with and absorbs the garlicky, spicy notes of pad kee mao well.