Every once in a while we go out with other couples, each year those journeys out into the night become rarer and rarer, so I savor each moment and even look for ways to extend the evening. I know some of the others in the group do too.
A few weeks ago, six of us closed down a karaoke bar and sang even after they shut down the microphone and quit calling participants to the stage. OMG, I was having so much fun. It didn’t take long to jump on the chance to extend the evening and go to one of the couple’s homes for a late night snack.
While I’ve always eaten this for lunch or dinner, it made the perfect after hours breakfast. I hope I remember everything that went into this version to duplicate the flavor, but as I said, this dish is versatile.
You can serve it any time of the day or night. If I could just can the sense of fun we had that night, I’d make a fortune selling it to add spice to a meal. From now on, when I make these Thai ribs, it’s going to be a group project. The meal is finished faster, it’s more enjoyable cooking it and everyone gets to take a bit of the credit for the success.
- 1 pound of ribs
- 2 cups of water
- 2 tbsp cilantro stems, chopped
- 5-6 cloves garlic, minced
- 2 tbsp oyster sauce
- 1 tsp white pepper
- 1 tsp sugar
- 1 tbsp dark soy sauce
- 1/2 tbsp sweet soy sauce
- 1/4 tsp red coloring
- 1/4 tsp orange coloring
- 1 or 2 tbsp Chinese cooking wine
- 3 tbsp honey
- In a pan boil the water.
- Once the water is boiling add the cilantro, garlic, oyster sauce, white pepper, sugar, dark soy sauce, sweet soy sauce and coloring. Mix everything
- Add the ribs. Cover and simmer for 1 hr.
- Check from time to time to see if it's not too dry, if the water runs out just add a bit of water
- Then add the Chinese cooking wine and honey and sautee until the ribs are well covered.
- Serve with rice.