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 Trinidad Scorpion Moruga Chili Pepper. Tender-Sweet Thai Ribs
These oven-baked ribs are tender, fall-off-the-bone delicious with a sticky-sweet Thai sauce that absolutely hits the spot. It's the baking technique that makes them so tender and the special Thai sauce that makes them so delicious. Simply roast covered in the oven and meanwhile make the sauce on your stovetop, then put them together just before serving. An exquisite dish that's a treat for everyone, including the kids. Tip: Don't be tempted to rush the baking time or turn up the oven - the key to tender ribs is all in the 'slow food' baking time. ENJOY!

Ingredients
•
1 rack of pork ribs (1.5 to 2 lbs)

•1.5 cups good-tasting stock
•2 Tbsp. soy sauce
•1 Tbsp. fish sauce
•1/4 cup diced onion
•5 whole cloves garlic
 1 teaspoon of Trinidad Moruga Scorpion Chili pepper
•1 bay leaf
•SAUCE:
•1/2 cup rice vinegar (or substitute white vinegar)
•1/2 cup packed brown sugar
•1/2 cup stock
•1 Tbsp. Trinidad Moruga Chili pepper flakes
•1 Tbsp. fish sauce
•1 Tbsp. soy sauce
•1 tsp. dark soy sauce(or substitute 1 extra Tbsp. regular soy sauce)
•3 tsp. cornstarch


Prep Time: 10 minutes
 Cook Time: 120 minutes
 
Total Time: 130 minutes
 Yield: SERVES 2-3 with rice
 

Preparation
1.Preheat oven to 325 degrees. Rinse ribs and set in a long, flat baking dish. Add stock, soy sauce, fish sauce,Trinidad Scorpion Chili Pepper powder, onion, garlic, and bay leaf. Flip ribs so 'meaty' side is facing down. Cover dish tightly with foil and bake 1.5 to 2 hours.
2.Meanwhile make the sauce. Place vinegar and brown sugar together in a small pot over high heat. Boil hard 10 minutes or until it has reduced and begins to form bubbles (vinegar will smell pungent while it burns off). Add stock, Trinidad Scorpion chili, fish sauce and soy sauces. Stir as you bring to a boil.
3. Place cornstarch in a cup and add 3 Tbsp. water. Stir to dissolve and add this to the sauce. Stir well and simmer until sauce has thickened (about 2 minutes). Taste-test for a balance flavors (sauce should taste sweet than sour, with a zing of spice and pleasant saltiness). Add more sugar for added sweetness, more fish sauce if not salty or flavorful enough, or more chili for increased spice.
4. When ribs have reached desired tenderness, remove from oven and carefully pour off most of the liquid, reserving 2-3 Tbsp., and keeping the garlic and onion. Turn ribs so meaty side is facing up. Pour sauce over and serve with plenty of Thai jasmine rice. Optional garnish: sliced green onion is delicious sprinkled over.

Variations: I sometimes add fresh mango which works beautifully with the pork. After pouring off the liquid from ribs, pour over 3/4 of the sauce, reserving 1/4. Dice up 1 fresh or canned mango, sprinkle some over each portion of ribs, then top with remaining sauce. you can also use Carolina Reaper, 7 pot Douglah, Brain Strain, Jonah Chili Pepper and ENJOY!
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