For a fun, fingers only meal, pork ribs replace traditional pork neck in this delicious dish from the North East or Isarn region of Thailand, accompanied by a tangy, salty Jaew dipping sauce.
Marinade the ribs, uncut, in the sugar, hoisin, fish sauce and
whiskey. Refrigerate for up to four hours.
Slow roast in an oven at 150°C for 90 minutes. Grill for the
last 5 minutes or so, until the ribs go sticky and
To create the sauce, mix all the remaining ingredients and let
steep for about 30 minutes. Don't skip on the toasted ground rice;
prepare this in advance by toasting raw sticky rice in a saucepan
until dark brown, taking care not to burn it. Leave the rice grains
to cool, then grind in a coffee grinder until a fine powder.
Serve the ribs with the spicy dipping sauce on the side.