Recipe: BBQ Thai Peanut Boneless Country Ribs
Easy Thai Peanut Sauce – great for satay, Asian finger foods, or a vegetable platter!
Thai Peanut Sauce (Satay Sauce), Great for Dipping or Marinating!
While most Western versions of peanut sauce are made with peanut butter, this authentic Thai peanut sauce recipe starts with real peanuts – and you’ll taste the difference! At the same time, it’s super easy and quick to make. This peanut sauce can be used for a variety of purposes, from a dip for veggies to a sauce for chicken or beef satay. Or use it to make a yummy cold noodle salad or as a marinade for grilled chicken or tofu. A very easy and versatile peanut sauce recipe.
Prep Time: 15 minutes
Total Time: 15 minutes
Yield: SERVES 4-6 as a Dip
1 cup fresh-tasting dry roasted peanuts, unsalted
1/3 cup water
2 cloves garlic, minced
1/2 tsp. dark soy sauce
2 tsp. sesame oil
1/2 to 2 Tbsp. brown sugar, to taste
2 to 2.5 Tbsp. fish sauce – for vegetarians: substitute 2.5 to 3 Tbsp. regular soy sauce
1/2 tsp. tamarind paste OR 2 Tbsp. lime juice
1/2 tsp. cayenne pepper, OR 1 tsp. Thai chili sauce (more or less to taste)
1/3 cup coconut milk
Place all ingredients in a blender or food processor. Blend or process until sauce is smooth. If you prefer a runnier peanut sauce, add a little more water or coconut milk.
Do a taste test, adding more fish sauce (or soy sauce) if not salty enough, or more cayenne if not spicy enough. If too salty, add a squeeze of fresh lime juice. If you’d prefer it sweeter, add a little more sugar.
Serve warm or at room temperature with my Thai Chicken Satay, as a dip with fresh veggies, with fresh spring rolls, or other Asian finger foods. Or combine with noodles to create a Thai-style noodle dish or cold noodle salad. Enjoy!
Note: This sauce tends to thicken as it sits – just add a little water or coconut milk to thin it out, as needed. Otherwise it stores well if kept covered in the refrigerator (keep up to 2 weeks; freeze thereafter).
Ok here we go make your sauce (don’t buy unless you have to) add 1/2 cup coconut milk instead of 1/3
This is no your country rib marinade
Tip: save a little sauce to dip after BBQ is complete if you like extra sauce
marinade over night, in the morning mix up the marinade move the ribs around, continue to marinade until you are ready to grill.
Place ribs on grill: when you turn ribs over brush with marinade again then allow to cook fully do not brush after that point, remember you are cooking pork and the marinade had raw pork in it.
Of course like most of my meals: if you want heat: jack up the hot sauce!!
Once fully cooked add reserve sauce if you want, serve and enjoy!
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