Pan Cooked Red Ribs ( Gardook Mu Toon Nam Dang )


These ribs are pan cooked with teriyaki seasoning for a more moist rib than is possible with oven or grill cooking. The meat should be tender after cooking and practically falling off the bone. The best way to get this is to cook them very slowly for a long time. When I make these, I simmer them until the water has nearly gone, then leave them overnight sitting in the pan, top up the water again, and simmer again until the water has reduced down again.

500 gms Pork Ribs
3 Tablespoons Red Teriyaki Powder
400 ml Water

1. Clean the pork ribs and chop to 5-6 cm lengths.
2. Mix the pork ribs with teriyaki powder and water together in a saucepan.
3. Bring tot he boil, then lower the heat and simmer over a medium heat until the water has reduced by 80%.
4. For the best ribs, leave them in the pan overnight, top up the water the next day and repeat the cooking. If you want, you can cook lots of ribs and serve them over several days, topping up and simmering down.

Serve With
Fragrant Rice
Pickled Cabbage

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