1, 6 bone rack of ribs (see notes for alternatives)

1 tsp kosher salt

1 tbsp coarse black pepper

2 red thai (or bird) chiles

6 cloves garlic

1 cup sambal olek

1/2 cup brown sugar

3 tbsp low sodium soy sauce

juice of two limes


In a food processor combine salt, pepper, garlic, chiles, sambal olek, brown sugar, soy sauce and lime juices until it forms a a cohesive but still slightly chinky mixture.

Place marinader in a ziplock bag and ribs. 

Smush the bag so that the marinade is massaged into the ribs. 

Refrigerate for 1 hour on one side.

Then place ziplock bag in the freezer but put it in so that the side that was on top in the fridge is now on the bottom on the freezer. 

Freeze until the night before you serve. 

To cook:

Remove ribs from freezer the night before you want to cook and allow to come to room temp.

Preheat oven to 425F (220c).

Place ribs in a greased baking dish.

Spoon marinade over the top of the ribs. 

Place ib the oven and cook uncovered for 30 minutes. 

Remove from oven and reduce oven temp to 300f.

Spoon more marinade over the top off the ribs.

Grease a large piece of tin foil and place grease side down on top of the ribs. 

Make sure pan is tightly covered.

Return covered ribs to the oven and cook for 4-5 hours. 

Check after 3, to determine exact cooking time. 

You know ribs are done when they are fork tender. 


*You can use almost any fatty cut of meat. Think brisket, short ribs, spare ribs, flanken or deckle. 
The only difference in cooking will be the cooking times. So cook any of the other cuts of meat the same way but instead of putting in the oven for 4-5 hours, Strat. checking the meat after 2 hours and then check every 1/2 hour after that!

Serve hot and enjoy!