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  • Southern Cast Iron

    INSTANTLY DELICIOUS

    Mar 19, 2019 6 minutes
    RECIPE DEVELOPMENT AND FOOD STYLING BY ERIN MERHAR

    PRO TIP

    If you don’t want to use pork belly, substitute 1-inch pieces of thick cut bacon. Decrease all ingredients of spice rub by ½ and add directly to onion-garlic-jalapeño mixture.

    Thai Red Curry Ribs

    Makes 4 to 6 servings

    It’s worth getting your fingers sticky for these delectable, flavor-soaked ribs. And, the salted peanut topping is crunchy perfection in a bite.

    2 (2- to 2½-pound) racks baby back ribs (4 to 5 pounds total)
    1½ teaspoons kosher salt
    1 cup coconut milk, divided
    ¼ cup red curry paste
    2 tablespoons firmly packed light brown sugar
    1 tablespoon grated fresh ginger
    1 tablespoon fish sauce
    1 tablespoon soy sauce
    2 teaspoons finely chopped garlic
    1 lime, zested and juiced
    Garnish: roughly chopped minced, chopped roasted salted peanuts

    1. Cut ribs into sections of 2 to 3 bones each (depending on size). Sprinkle with salt.

    In a small bowl, whisk together ¼ cup coconut milk, curry

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