Tailgating Recipe: Mike’s Thai Style Baby Back Ribs

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This will be our final tailgating recipe of the college season, and we’ll turn to an N.F.L. fan to send us off with some strong flavors.

Mike LaSage, a chef in Atlanta, loves his barbecue and his Falcons. We’re sure his Thai style baby back ribs taste better with the Falcons at 10-1.

“Basically, I put a world map on the ground, blindfold myself and spin around and whatever country I stop on, I decide to do a BBQ dish that hails from that country,” LaSage wrote. “Being in the restaurant business, I don’t have as much time as I would like for travel, so this is how I do it. This particular selection is one of my favorites.”

We’ve now had a couple of seasons full of deliciousness and occasionally some things that are offbeat. Check out some of the previous dishes here and enjoy your tailgates.

Mike’s Thai Style Baby Back Ribs


3 racks baby back ribs (I also like using spare ribs or St. Louis spares, but a lot of people prefer baby backs.)
2 cans coconut milk
3 tablespoons fish sauce
1 cup soy sauce
2 cups rice wine vinegar
2 tablespoons ginger, minced
2 tablespoons garlic, minced
1 tablespoon lemon grass, minced
1 bunch scallions, sliced
1 bunch cilantro, roughly chopped, plus half-bunch chopped for garnish
1 tablespoon hot red chili paste
Sriracha to taste


Take all of the ingredients, except the ribs, and put them in a large bowl; whisk thoroughly.
Marinate the ribs in the mix for 24 to 48 hours.
Remove the ribs from the marinade and put the marinade in a saucepan over medium-high heat, stirring occasionally, until it comes to a boil.
Reduce heat and simmer for 10 to 15 minutes.
Now, it’s time to crank up the grill. Let your charcoal get to ashy white. Then spread the coals and add some wood chunks on top and wait another 15 to 20 minutes. Now your grill is ready to do what it does best: make meat awesome!
Place the slabs of ribs on the grill, flipping them every 2 to 3 minutes. You want a bit of char, but keep moving the slabs every couple of minutes, brushing them with the now cooked marinade before and after every flip.
Once properly charred, put ribs in a pan, cover with the remaining marinade, then cover the whole pan with foil. Place pan in oven, set at 350 degrees for 1 hour.
Remove the pan from the oven and let it sit, covered, for 15 minutes to let the meat rest.
Remove the ribs, cut them into quarters, and drizzle some of the sauce in the pan over them.
Garnish with some cilantro, and there you have it. Delish!

From: http://thequad.blogs.nytimes.com/2012/11/30/tailgating-recipe-mikes-thai-style-baby-back-ribs/