Tom Yum Pork Ribs

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Preparation time
5 mins
Cooking time
60 mins
2 people
Meal course
Posted by
Posted on
1 lb
Ribs (Pork)
1 lb Ribs (Pork)
Tom Yum Pork Ribs

Tender tasty ribs, with or without a grill or oven is much simpler than many people seem to believe.  As is learning how to cook Tom Yum Soup – and it’s one of those life hacks that will never steer you wrong. Here we use it to parboil our ribs, resulting in both very tender ribs, as well as a delicious soup for sides.

“Marinating” the dry rubbed pork for an hour or more is optional, but will result in deeper flavor.

You can parboil a large batch and save in the refrigerator for several days. (Good luck with that).

[box type=”warning”] Caution: combining these two awesome culinary components could lead to addiction and eventual obesity. Serving this to guests could lead to unwanted affection and obsession. Even if you possess extraordinary willpower, these ribs cut straight to the pleasure centers, and are well-known to cause somnambulism,  even in otherwise normal, healthy humans, which is why they will never last in the icebox.[/box]

  1. Coat pork ribs with dry rub mix consisting of 1 Tsp each: Coriander, Thai Chile powder, Black Pepper, White Pepper, (Smoked) Sea Salt, Smoked Paprika, and/or any awesome pre-mixed Chili Powder (ala Penzey's). Allow to "marinate" an hour or more (ideally).
  2. Make Tom Yum broth. Recipe to follow, but its pretty much as easy as: boil a chunk of galangal, a few fresh and/or dried chiles, key lime leaf, Thai Chili Paste, bruised lemongrass, and palm (or other) sugar, in watered-down chicken or pork stock, then add fish sauce and lime juice to taste. Should be sour and spicy and salty - the sugar helps to temper the other three flavors.
  3. Add pork ribs, reduce heat and simmer for 30-60 minutes.
  4. Drain ribs over pot, then grill or fry until nicely caramelized.
  5. Serve over salad, grilled veggies, brown rice, pasta, or fried rice noodles and ladle the hot Tom Yum broth over the top.

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