Drunk Pony Ribs
Don’t worry, we’re not asking you to eat your childhood pet pony. This dish was named after we enjoyed too much Dead Pony Club Ale. But don’t let that distract you from the absolute deliciousness of this recipe – ribs slow cooked in pale ale then slathered up in sticky tamarind to caramlise and crisp!
// Get ready to cook:
1. Preheat oven to 150°C fan. Using a sharp knife, carefully remove the thin membrane on the underside of the ribs.
2. Lay ribs on a baking dish bone side down and pour in the pale ale. Seal the dish twice with foil, ensuring all sides are tightly sealed. Place in the oven and slow cook for 2½ hours.
3. Remove from oven, uncover and drain away any excess liquid. Slather the ribs generously in Thai Sweet Tamarind. Crank up oven temperature to 220°C fan and return ribs uncovered to cook for a further 10-15 minutes until caramalised.
4. Scatter with cashews and serve.
4 Tbsp (60g) Thai Sweet Tamarind
1 Rack Pork Ribs (450g)
330ml Pale Ale (we used Dead Pony Club Ale)
30g Cashews, Roughly Chopped
Boss Butcher Skills
Here’s how to remove the silverskin or membrane on the underside of the pork ribs. Why? Because it becomes tough and chewy after cooking, not too pleasant. So, pick a bone in the middle of the ribs and slip a sharp knife between the bone and membrane. Once knife is fully inserted turn it so the blunt end is pressing against the membrane and starts to lift it up. Loosen it enough to slip a few fingers in then, using a paper towel, grip it and peel it from the ribs. Feel like a Butcher Boss!
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Thai Sweet Tamarind
Thai Sweet Tamarind is all about our travels in the street food paradise that is Bangkok. From the flaming wok pad thai noodles to charred moo ping pork skewers and spicy and tart mango salads, our backpacker bellies have always been overindulged and bursting in Thailand!
About this dish:
Cooking Equipment Needed: Large Baking Dish, Foil
How to Serve: With chips and a salad
Make It Your Own: If you prefer a sober pony, use cola instead of pale ale. It’ll give a nice light caramel flavour undertone to the ribs.