Thai slow roast ribs with spicy Isarn ‘Jaew’ dipping sauce

The final of my Thai themed recipes that I wrote about for Farmison in April is an Isarn (Northeastern Thailand) pork speciality. We had this dish twice while travelling and I’d never tasted quite like it – a compellingly juicy, smoky grilled pork neck fillet, much like char siu, but served with a spicy and tangy dipping sauce called jaew. I couldn’t find any neck fillet so replaced it with slow roasted ribs for this version.

Get the recipe for Thai slow roast ribs with spicy Isarn dipping sauce

Next month I’ll be cooking some seasonal British recipes with my favoured Asian twist for Farmison. What do you think I should cook?

JD and ginger beer ribs

It’s been a while since my last post – it’s been such a hectic past few weeks! Anyway, this is the last item from my wonderful Farmer’s Choice meat box, and I had a lot of fun making it. The last item was 1kg of pork spare ribs – little did I know when I defrosted them that they were boneless (is it normal to get boneless ribs?!), but I took this as a good sign because boneless = more meat for your money… although some people say that ribs on the bone are sweeter and more fun to eat.

Sticky field&flower spare ribs

My mum makes the best comfort food. One of my favourite things she makes is sticky spare ribs. Her recipe has a Chinese twist – lots of garlic, ginger, and she uses hoi sin sauce instead of barbecue glaze to give it a deep, plummy flavour.

A visit to The Rib Man

I’d seen many mentions on blogs of the famous Rib Man of London and had always intended to pay him a visit, considering his Sunday haunt Brick Lane is on my doorstep. So it was almost subconsciously that on Sunday Chris and I went for a walk, and found ourselves happening on his stall.