These insanely delicious ribs are tender, flavorful, and packed with authentic Cambodian flavors.
We’re diving into the heart of Cambodian cuisine with a recipe that’s going to blow your taste buds away – Cambodian-style ribs!
Start by preparing your ribs. I used baby back ribs. Using a paper towel, pull the membrane off of the back of the ribs. This will allow the marinade to absorb better into the meat. Next cut the ribs into individual ribs.
The secret to amazing ribs is in the marinade. Let’s whip up a flavorful blend of marinade ingredients: 5 garlic cloves finely chopped, 1/2 cup shallots finely chopped, 3 tbsp. tomato paste, 2 cups chicken stock, 3 tbsp. oyster sauce, 2 tbsp. cognac or brandy, 2 tsp. paprika , 1 tsp. cinnamon , ½ tsp. kosher salt, and 1 tsp. freshly ground pepper.
Combine all of the ingredients in a blender or large food processor and blend until smooth.
Cover the bottom of a large baking pan with ½ the marinade. Arrange ribs in a flat layer and pour the rest over the top. Make sure the ribs are coated in the marinade. Mine were not covered because my pan was too large. So I turned mine after several hours. Cover and refrigerate for 24 hours.
Preheat the oven to 375° F. Cover the baking pan with aluminum foil, and bake on the middle rack for 1 hour and 40 minute, flipping once after about 50 minutes.
Once cooked remove the ribs from the oven. Take the ribs out of the pan and set aside. Pour the remaining marinade into a bowl and set aside.
In a large skillet or Dutch oven, heat a small amount of cooking oil over medium heat. Add the ribs to the skillet and gently fry until crispy.
Set the browned ribs aside. Add the marinade to the pan and cook until the sauce thickens. Serve the ribs over rice and top with the sauce. Enjoy!
Recipe
Insane Cambodian Ribs – You Need To Try
5 garlic cloves finely chopped
1/2 cup shallots finely chopped
3 tbsp. tomato paste
2 cups chicken stock
3 tbsp. oyster sauce
2 tbsp. cognac or brandy
2 tsp. paprika
1 tsp. cinnamon
½ tsp. kosher salt
1 tsp. freshly ground pepper
3 lbs. pork ribs cut into individual ribs
2 tbsp. Olive oil
Combine all of the ingredients in a blender or large food processor; blend until smooth.
Cover the bottom of a large baking pan with ½ the marinade. Arrange ribs in a flat layer and pour the rest overtop; make sure the ribs are coated in the marinade. Cover and refrigerate for 24 hours.
Preheat the oven to 375° F. Cover the baking pan with aluminum foil, and bake on the middle rack for 1 hour and 40 minute, flipping once after about 50 minutes.
Once cooked remove the ribs from the oven. Take the ribs out of the pan and set aside. Pour the remaining marinade into a bowl and set aside.
In a large skillet or Dutch oven, heat a small amount of cooking oil over medium heat. Add the ribs to the skillet and gently fry until crispy. Set the ribs aside.
Pour the rest of the marinade into the pan and cook until the sauce thickens. Serve the ribs on top of rice and covered with the sauce.
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