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Ribs Aharn in a thick sauce..

Heat Rating out of 10: 4

These are the ribs covered in sauce.
I recommend a nice Australian Shiraz to drink with it. A bit messy for the glass but very nice!

Look out for the Thai fraises!

Remember Thai is shown in BLUE and Lao in GREEN

Easy! Naai!

My rating 8.5 out of 10. What do you think?

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Hello and I know you've been waiting for it. Yes this months recipe from Thailand using just my cook pan.

Before we start I'd just like to thank those of you who wrote telling me how they got on with last months dish and how good it tasted. Last month we had a very good response to the recipe. (Potato cakes). Let keep our fingers crossed for this month!

So lets start with ingredients. Ribs Aharn, Kao chi mai? As well as the recipe there will be smatterings of Thai.

3 Tomato's 6 Ribs. I've used pork but lamb would be just as nice.
1 Onion (Medium) Hom yai
At least 5 Garlic clovers
2 Red chilli. More if you prefer. Two's good to start with. But up to you! Lao daer koon!
1 Tea spoon Turmeric
2 Cardamom pods
1/2 A tea spoon of sweet paprika
1 Desert spoon of sugar or to taste (The type you use to eat your Corn flakes with)
Salt to taste.

First: Peel and chop the onion and the garlic cloves. Tip! When you've chopped the garlic, add salt to it. About a level tea spoon and then chop again. This really brings out the flavour.
Now chop the chilli. Please as I've seen some do. Do not remove the seeds, that is the whole point of using a chilli. Is it me?

Now take a pan or as I've used and electric pan and add cooking oil. You can be a little generous with it. A good gulp or three from the bottle.

Once the oil is hot add the onion garlic and chilli. Warning! A good chilli will take your breath away! Fantastic!! Now also add the turmeric and sweet paprika and stir in. You may have to add a little water. Tip! If you don't have the turmeric and paprika, use a tea spoon of curry powder.

While that's cooking chop your 3 tomato's into chunky bits. When that's done add to the pan.
Time for another picture.

Don't forget to stir the pan while your chopping. Understand! Kao chi mai!

In this picture you can see my cook pan. See the bubbles? It's hot!

Now we're almost there. Now pay attention What I'm about to tell you is very important! Now how do you like your ribs??? Do you like them so you have to chew around them, and don't like to eat the knuckley part at the end. OR! Are you like me who likes the ribs so that the meat is so tender that it almost falls off the bone and ( Warning you may not want to read the next Part ) love to eat the knuckley bit at the end. This part I believe is hereditary.

Think about it............

My rib's I buy in Tesco. But your local butcher would most properly be better. Unless you live in Thailand. Place the rib's in the sauce.

Now cover the rib's with water and stir around.

Bring to the boil and then let it simmer!

Cover the pan and let it cook.

What's going to happen is that the liquid is going to evaporate and the sauce will thicken. Keep the lid on the pan.

Once the tomato's have been added stir them in. Remember this is all cooked on a high heat so no time for the toilet! You need to be on your toe's and alert! Remember anything can happen in the next 30 minutes! While stirring add the sugar

After a little while the tomato will break down and the mixture will thicken. Now add a little water and keep stirring.

The good part is coming next.

Keep stirring until your ingredients turns into the source. So to make it simple for you. The picture above has to look like the picture on the right. Kao chi mai?

As you stir, the mix thickens. Don't let it get to thick. Add a little water.

This is the sauce just before putting the ribs in. I hope you can see it's thickness.

Looking good! Do dee!

Remember taste the sauce as you go. Chim dai

Your pan should now look like this just after adding the rib's and the water.

Stir from time to time.

My cook pan with the rib's inside and the wine at the ready.

I hope you have enjoyed reading this and will try the recipe for yourself.

I promise you it's easy and tasty. Aroy maak Seb ly DER! (Lao)

If you have any comments about the above recipe then please contact me. If you have a recipe you would like to share then tell me about it. I'll try it and if I like it, I'll add it to the site.

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Remember the question?? How do you like your rib's. If you like them so you have to chew around them, then keep cooking 30 minutes on a medium to high heat stirring every so often and remove the lid. Add water now and again to stop the sauce getting to thick until your ready to serve.

But if you like them as I do, let it simmer on a medium heat with the lid on. Check from time to time and stir. The source will thicken. If it gets to thick just add a lttile water. Remember Chim dai taste the source as you go.

After an hour and when your ready and the source is nice and thick serve the rib's. Tip! To thicken stop adding water and turn up the heat. Don't worry if the source catches on the pan just add a little water if this happens and stir. When your happy the source is thick enough serve it and eat it. Simple Naai! Big Tip! The longer you cook the better!