Foxley chef Tom Thai’s (207 Ossington, at Dundas West, 416-534-8520) signature pan-Asian barbecued beef ribs might seem like a lot of work – marinate, grill, braise and grill again – but the spectacular results are worth the extra effort.
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“At the restaurant, we make them in advance up to the braising step,” explains Thai. “Then we do the last grilling to order.”
Thai’s recipe requires about 4 lbs of beef ribs, but pork can also be used.
For the marinade
1 bunch coriander, chopped
1 large clove Ontario garlic, chopped
2 tbsp grated ginger
8 lime leaves, stems and ribs removed, then chopped
2 stalks lemongrass, chopped
3 tbsp soy sauce
3 tbsp fish sauce
2 tbsp brown sugar
Combine in a food processor or blender and quickly puree. Rub the marinade into the ribs and refrigerate overnight.
For the braising liquid:
2 to 3 large onions, chopped
1 cup soy sauce
Juice of 4 limes
1/4 cup brown sugar
1/2 cup chicken stock
6 whole, unseeded Thai bird chilies
Slowly caramelize the onions in a little olive oil or butter in a saucepan over medium-low heat. Once the onions are cooked (15 to 20 minutes), add all ingredients to a food processor or blender and puree.
Over high heat, grill the marinated ribs until seared, about 7 minutes a side depending on their size. Once seared, place them in a shallow pan with the braising liquid and slow-cook over low heat for 30 minutes. Drain.
Lower the heat to medium and return the braised ribs to the grill for another 7 minutes a side, occasionally basting with the braising liquid. Dress with chopped shallots crisped in olive oil. Serves four sided with a napa cabbage slaw.
