Scallion-and-Chile-Braised Pork Ribs with Thai Noodles

Western-style pork ribs get especially tender when braised, and a bold, flavorful rub penetrates the meat as it cooks. For a little extra flavor, I braised the ribs on a bed of scallions, with a second layer on top.  The oniony essence is a simple addition that brings earthy depth to the pork. And—along with some bright red Thai chiles—the roasted green onions make a pretty presentation. 

Western-Style Pork Ribs

Thai rice noodles come in different sizes just like pasta noodles. I used Thai Kitchen linguini-style noodles in this recipe, so they’re a bit thicker than some varieties of rice sticks. The sauce is made of common ingredients in Thai cooking—soy sauce, fish sauce, lime juice, sugar, a spicy chile sauce with garlic—and it’s fiery. It dresses the plain, rice noodles in style. For textural balance, throw in a little crunch with water chestnuts.

Water Chestnuts and Rice Noodles

Serves 4

Ingredients

For the Ribs

• 2 garlic cloves, finely chopped
• 1-inch piece of ginger, peeled and finely chopped
• 2 tbsp chile garlic sauce
• 2 tsp sesame oil
• 1 tsp ground coriander
• 4 bone-in, western-style pork ribs (about 1/2 lb each)
• 10 Thai chiles
• 2 bunches of scallions
• sea salt
• freshly ground black pepper
• 4 cups vegetable broth (or water)

For the Noodles

• 1/4 cup soy sauce
• 2 tbsp brown sugar
• 2 tbsp fish sauce
• 2 tbsp lime juice
• 2 tbsp chile garlic sauce
• 1 tbsp hoisin sauce
• 2 tsp sesame oil
• 8 oz linguini-style rice noodle sticks
• 1 tbsp peanut oil
• 1 garlic clove, finely chopped
• 1/2 cup sliced water chestnuts, each slice cut in half

Preparation

For the Ribs

1. Combine the first 5 ingredients (through coriander) in a small bowl. Rub the mixture on all sides of the ribs and marinate, covered, in the refrigerator at least 4 hours (or overnight). Let stand at room temperature 30 minutes before proceeding.

Garlic-Ginger Rub for Pork Ribs

Ribs with Garlic-Ginger Rub

1. Preheat the oven to 275° F.
2. Place a rack in a large roasting pan and scatter 5 Thai chiles in the bottom of the pan beneath it. Spread 1 bunch of scallions across the bars of the rack. Season the ribs with salt and pepper and place in a single layer on top of the scallions.
3. Scatter the remaining 5 chiles and remaining bunch of scallions on top of the ribs. Pour the vegetable broth in the bottom of the pan.

Scallion Bed for the Pork Ribs

Ribs Ready to Braise

1. Braise until the pork is well browned and tender, 1 1/2hours, turning after 1 hour. (Simply replace any scallions or chiles that fall off when the meat is turned.)
2. Transfer from the oven to a platter, including some of the scallions and chiles.

Braised Pork after 1 Hour

Scallion-and-Chile-Braised Pork Ribs

For the Noodles

1. Combine the first 7 ingredients (through sesame oil) in a medium bowl. Whisk well to dissolve the sugar. 

Thai Sauce for Noodles

1. Bring a large pot of water to a boil and remove from the heat. Add the noodles to the hot water and submerge completely. Let stand 10 minutes, stirring occasionally, until the noodles are soft but still firm.
2. Meanwhile, heat a wok or nonstick skillet over medium heat and add the peanut oil. Add the garlic and stir-fry 1 minute.
3. Drain the noodles and add to the pan along with the water chestnuts. Stir-fry 2 minutes.

Stir-Fried Thai Noodles

To serve, place a pork rib (with a few scallions and chiles) on each of 4 plates. Divide the noodles alongside and serve right away.

Also check out Slow-Grilled Western Ribs with Carolina-Style Barbecue Sauce.