Thai Night Market Volcano Ribs (Healthy Version)

If you can’t go abroad or aren’t satisfied with restaurant versions, why not try recreating a stunning dish at home? It’s simple and the end result is truly impressive.

Ingredients:

• Iberian black pig ribs: 3 kg
• Salt: as needed
• Black pepper: as needed

Green Sauce:

• Cilantro: 15 stems
• Spring onions: 4 stems
• Onion: 1/4
• Thai green chilies: as desired
• Parsley: 10 stems
• Mint: a handful
• Garlic: 6 cloves
• Soy sauce: 3 tbsp
• Oyster sauce: 2 tbsp
• Fish sauce: 5 tbsp
• Sugar: 1/2 tbsp
• Lemon: as desired

Instructions:

1. Choose large ribs; Iberian black pig ribs are a good option for quality. If not available, use the freshest large ribs you can find. The taste of the meat won’t disappoint.
2. If the ribs are frozen, thaw them for at least 4 hours.
3. Evenly rub both sides of the ribs with salt and black pepper. Don’t be shy with the seasoning. Steam for 40 minutes.
4. If the ribs are too long, cut them in half. Steam for an additional 40 minutes.
5. Remove the ribs and add the desired amount of Thai green chilies. I added 9 chilies, resulting in a spicy flavor that is manageable. Steam for another 30 minutes at 100 degrees Celsius.
6. Once done, remove the chilies when it’s safe to handle. Keep the ribs warm.
7. Prepare the sauce by combining cilantro, spring onions, parsley, garlic, onion, mint, and Thai green chilies in a blender. Blend until finely chopped.
8. Add soy sauce, oyster sauce, fish sauce, sugar, and lemon juice to the herb mixture. Adjust the taste as needed.
9. Pour a portion of the rib juice from the steamer into the sauce. Stir well.
10. Shred or separate the ribs using a knife.
11. Arrange the ribs on a plate, creating a mountain-like shape.
12. Pour half of the rib juice into the sauce and mix. Gradually spoon the sauce over the ribs. The dish is now ready to be served—stunning on the table and a delightful surprise in every bite!

Tips:

1. Use large ribs to achieve the volcano effect.
2. Steaming intensifies the meat flavor more than boiling.
3. Be cautious with the steam to avoid burns.
4. Choose Australian lemons for a balanced, slightly sweet and sour flavor, or use green lemons from Yunnan, Myanmar, or Thailand for a distinctive aroma and sour taste.
5. It’s best to consume immediately after preparation.