Nut Crusted Jeow Bong Side Ribs

​​​Ribs are a summertime favorite at our house, but as the weather gets colder (and wetter) there is less motivation to fire up the BBQ. Here is a delicious recipe you can cook in the oven. 

Kemp likes to binge watch Matty Matheson on the Munchies YouTube channel, and took his inspiration for the nut crust from Matty's Back Alley Ribs. 

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• ​4.5 lbs pork side ribs

​For the Sauce

• 1/4  cup Inthisorn Foods Jeow Bong
• 1/4 cup maple syrup
• 1 tbsp Club House roasted garlic and peppers seasoning
• 1 tbsp oyster sauce
• 1 tbsp soy sauce
• 5 cloves of garlic

For the Crust
Tbsp each of the following:

• Pistachios
• Pumpkin Seeds
• Sunflower Seeds
• Dried Pineapple (optional)
• mixed nuts -  take out any brazil nuts - they are too high in oil and will clump the rest of the nuts

There is a never ending debate on how to properly cook ribs - from smoking to boiling to brining. Many claim to have the method that yields most tender and flavourful ribs.  In our family, we cook our ribs in the oven or BBQ at a very low heat for an extended period of time. Today, however, we wanted to try boiling our ribs.

Add a tbsp each of salt and sugar, and rack of ribs to a large pot of water. Bring to a boil and simmer for 45-60 minutes. The meat should be fully cooked. Remove from pot.

For the sauce, mix together the Jeow Bong, maple syrup, soy sauce, oyster sauce, minced garlic and roasted garlic & pepper seasoning.  Spread over ribs on both sides with a silicone pastry brush.  Place the ribs on a cookie sheet and bake in the oven at 350F for 10 minutes, coat a second time with sauce and put back in the oven for an additional 10 minutes.

Take ribs out of the oven and let rest for a few minutes. You want to crust the ribs while the sauce is still hot and sticky, so do not leave the ribs for too long.

Cut the pineapple into small pieces.

With a mortar and pestle, pound all the nuts and seeds until coarsely ground. Mix the nut and seed mixture with the pineapple on a large plate or platter. 

​If you are using a coffee grinder, we recommend that you process the different types of nuts and seeds separately, mixing them together in a bowl afterwards. The different density of the seeds will cause some to be powdery before others are chopped into small enough pieces.

Generously coat the top of the ribs with the nut, seed and pineapple mixture.  You can put the ribs directly on the mix and press down, or you can sprinkle the mix on top and press the mix into the sauce.  Shake the excess off over the plate.

Cut the ribs and plate. We ate our ribs with potato wedges and Jeow Bong Mayo dipping sauce. The recipe for that will be posted next week. 

As we enjoyed our ribs, we realized that in order to fairly judge which method we like best, we would need to do a taste test - hopefully in the next few weeks. Stay tuned as we post our results.  Let us know in the comments what your favorite method is. 

Enjoy!