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TheLuxeologist Cooks: Issaya Siamese Club's Legendary Baby Back Ribs - The Luxeologist
On the last day of our visit to Bangkok for Asia’s 50 Best 2017 we dragged our suitcases to one last stop – Issaya Siamese Club, no. 21 on the list. A historic, brightly coloured villa nestled in a verdant garden, Issaya Siamese Club by the famous Chef Ian Kittichai was the perfect retreat on a drizzly Bangkok afternoon. Little did we know, however, that we would experience one of our favorite dishes of all time – their Kraduk Mu Ob Sauce. These ribs simply blew our minds – we are beyond excited to be able to share one of our favorite dishes in the world with you! If you’re in Bangkok, don’t miss stopping by ISC for an authentic, fun and relaxing meal. But now, on to the ribs….(and if you don’t eat pork, never fear – just substitute beef).
You can find the ingredients you’ll need for this recipe at our fave, Kibsons. Their produce is super fresh, has a ton of organic options, is fabulous value and they’ll even deliver to your doorstep. They also have lots of hard to find Thai ingredients. Click here to find out more.
SAUCE 500g palm sugar 160g salted yellow bean paste 250g Nam Phrik Kaeng Daeng (Red Curry Paste, see above for recipe link)
BABY BACK RIBS 2L water 50g galangal, smashed and cut into 2cm pieces 50g lemongrass, smashed and cut into 2cm pieces 5 kaffir lime leaves, veins removed and finely chopped 5g black pepper 2g salt 500g baby back ribs
TO SERVE Steamed jasmine rice
Instructions
Step 1: In a pot, bring all ingredients to a boil, cover with alumnium foil. Reduce heat to low and let simmer for 2 hours.
Step 2: Remove ribs from pot and pour sauce over them.
Step 3: Place baby back ribs under salamander or grill for 5-8 minutes.
Step 4: Serve with steamed jasmine rice. Enjoy! (We love these so much, we hope you do too!)
A former World's 50 Best Restaurants Tastemaker, global gastronome, mad oenophile and luxury travel aficionado hailing from New Zealand, currently residing in Dubai.
