Some of the Best Ribs In Seattle? One Night a Week . . . at Shophouse

shophouse ribs.jpg
Photo by Leslie Kelly
The char-broiled ribs at Shophouse really rock!
Wiley Frank, the seasoned sous chef at Lark, does terrific Thai every Monday at Licorous, with his wife, PK, in the co-pilot role at a pop-up restaurant venture called Shophouse. The couple--who recently returned from a year in Thailand, eating and getting inspired--focus on down-home dishes that you might actually eat on the street in Bangkok. Read part one and part two of this week's Grillaxin to learn more.

Here's Wiley's recipe for oven-roasted ribs, which he says are super-simple, but impressive. After gnawing on those bones, we agree!

Broiled Pork Spare Ribs

2 pounds pork spare ribs, bones cut into 1-2" lengths

2 tablespoons black peppercorns

6 cloves garlic

2 tablespoons palm sugar

¼ cup Thai light soy sauce

1 tablespoon course sea salt

1 small cucumber sliced

In a mortar and pestle, smash the black peppercorns until coarse. Add the garlic and smash up a bit, then add the palm sugar and smash until it resembles the texture of thick, chunky peanut butter. Add the soy sauce and mix until the sugar dissolves. Pour this over the ribs and rub it in a bit. Let this marinate, preferably overnight.

The next day, place the ribs on a roasting pan and into a 400-degree oven for about an hour, turning every 20 minutes. The ribs should be all mahogany in color. Cut the ribs into individual bones and serve with the cucumber and sea salt.

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