I’ve added a couple of “secret” techniques here that make them go from “good” to “awesome.” Steaming the ribs first before frying to make them super tender and easy to clean them off the bones. Then using the pork juice you get from the steaming in the honey garlic sauce, which adds extra umami. A light batter, also made from the pork juice, gives a bit of a crunch that makes them completely addictive. Takes a bit more time to do it this way but it’s worth every minute!
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Pailin “Pai” Chongchitnant is the author of the Hot Thai Kitchen cookbook, co-host of a Canadian TV series One World Kitchen on Gusto TV, and creator and host of the YouTube channel Pailin’s Kitchen.
Pai was born and raised in southern Thailand where she spent much of her “playtime” in the kitchen. She traveled to Canada to study Nutritional Sciences at the University of British Columbia, and was later trained as a chef at Le Cordon Bleu culinary school in San Francisco.
After working in both Western and Thai professional kitchens, she decided that her passion really lies in educating and empowering others to cook at home via YouTube videos, her cookbook, and cooking classes. She currently lives in Vancouver, and goes to Thailand every year to visit her family. Visit her at http://hot-thai-kitchen.com