Thai Chicken Ribs with Homemade Peanut Sauce & Rice


chicken riblets recipe

Move over chicken wings, make way for the Curious Cuts Chicken Ribs (aka chicken spare ribs). These have tender white meat, on the bone and a touch of skin. Best cooked on the BBQ or roasted.


Peanut Sauce:


  1. Preheat the oven to 220°C. Wash the coriander, pick leaves and set aside, finely chop the stalks.
  2. Peel the garlic and the ginger and finely chop. To make the marinade; add garlic, ginger and coriander stalks to a large mixing bowl along with the fish sauce, turmeric, cumin, sweet chilli, soy sauce, rice vinegar, 2 tbsp of the grapeseed oil and the juice of half a lime.
  3. Place the ribs in the bowl, coat well and marinate for at least 10 mins. Place ribs on a baking tray and cook in the oven for 30 mins until golden brown.
  4. Make the peanut sauce; in a small pot on high heat, add 1 tbsp of grapeseed oil then toast the peanuts for a minute. Add the curry paste and cook for about 2 mins while stirring, until darker and sticky, then add the coconut cream. Bring to the boil and reduce heat to low. Add the remaining ingredients (except lemon juice) and simmer for 10 mins. Transfer to a blender (or food processor) then add the lemon juice and blitz into a smooth sauce. Add a splash of water if necessary to loosen.
  5. Cook the rice as per packet instructions.
  6. Serve chicken ribs with homemade peanut sauce, rice and the juices from the baking tray. Garnish with fresh coriander leaves, fried eschallots and sesame seeds.

Serves: 4
Cook Time: 30 mins