Fish Sauce Ribs

[Bob Correll]

They look terrific, but the jury's still out on the fish sauce.

 

[j biesinger]

Man, great looking ribs!

I've been known to do the Fatty Cue recipe now and again. I love the palm sugar/fish sauce mix.

have you found a source for the long pepper?

 

[Peter Gallagher]

Ribs look excellent Peter! My question is, since I've never eaten Thai food,
is how much fish taste did it gives the ribs?

When you open a bottle of fish sauce and smell the stank your immediate thought is one of impending doom. This really isn't the case. with the pork, the sugar, pepper and cooking time, the fish sauce is more of a vehicle for salt and flavor. That being said, I wouldn't do this recipe with 'enhanced' ribs -

I 2nd this. I am always looking for new methods and styles in cooking and was wondering the same thing.

It's not an everyday recipe, but it's different, and I enjoy the subtle combination of flavors.

They look terrific, but the jury's still out on the fish sauce.

I love different flavors and I love ribs - maybe not for everyone, but I say don't be afraid of flavor!

Man, great looking ribs!

I've been known to do the Fatty Cue recipe now and again. I love the palm sugar/fish sauce mix.

have you found a source for the long pepper?

right on - you're the man that turned us all on to the recipe. I scored a 2 year supply of the long pepper from our friends at amazon.com for about 6 bucks.

 

[j biesinger]

It's a great recipe, I'm happy you agree.

next you need to try the pork belly and watermelon salad out of the same book

 

[Wolgast]

Looks stellar mate. perfect bones in my book!

 

[Gary H. NJ]

I'll have to try that sometime Peter. That flavor profile is right up my alley. Thanks for the inspiration!