Lao Style Short Ribs Recipe

Trim and prepare ribs

Pat the short ribs dry with paper towels. If ribs are not already cut flanken-style (across the bone about 1/2" thick), ask your butcher or slice across the bone. Lightly score the meat surface about 1/4" deep in a crosshatch to help marinade penetration.

Make the marinade

In a large bowl combine 1 tbs light soy sauce, 2 tbs fish sauce, 2 tbs palm sugar, minced garlic, sliced shallots, 2 tbs lime juice, chopped cilantro stems, 1 tsp freshly ground black pepper, 1 tbs neutral oil and optional chili. Stir until sugar dissolves.

Marinate

Add the short ribs to the marinade and massage so every piece is coated. Transfer to a shallow dish or zip-top bag and refrigerate for at least 3 hours, ideally overnight (up to 24 hours) for best flavor. Remove from refrigerator 30–45 minutes before grilling to bring toward room temperature.

Rinse and soak sticky rice

Place 2 cups glutinous rice in a bowl and rinse under cold water, swishing and draining, until the rinse water runs clear (2–3 times). Cover with water and soak for 4–6 hours or overnight. If short on time, soak at least 2 hours.

Steam the rice

Drain the soaked rice. Place it in a bamboo steamer basket or fine-mesh sieve lined with cheesecloth over simmering water. Cover and steam for 20–25 minutes, fluffing once halfway. Rice is done when grains are translucent and sticky. Keep covered and warm until serving.

Prepare garnishes

While rice steams, slice cucumber, separate lettuce leaves, and cut lime into wedges. Arrange cilantro sprigs for serving.

Make toasted rice powder (if not using store-bought)

Heat a small dry skillet over medium heat. Add 2 tbs raw sticky rice and toast, stirring constantly, until fragrant and golden brown (3–5 minutes). Transfer to a mortar & pestle or spice grinder and grind to a coarse powder. Let cool.

Mix the sauce

In a small bowl combine 2 tbs fish sauce, 2 tbs lime juice, 2 tbs toasted rice powder, 1 thinly sliced shallot, 2 tbs chopped cilantro, 1 tbs chopped mint (optional), 1 tsp chopped chilies and 1 tsp palm sugar. Stir until sugar dissolves. Taste and adjust: more lime for acidity, more fish sauce for salt, or more toasted rice for nuttiness.

Preheat grill

Prepare a charcoal or gas grill for high, direct heat (about 450–550°F / 230–290°C). If using charcoal, let coals burn until covered with white ash. Oil the grill grates lightly with neutral oil to prevent sticking.

Season and grill

Just before grilling, sprinkle ribs lightly with 1 tsp coarse salt and 1 tsp freshly ground black pepper. Place ribs directly over high heat and grill 2–3 minutes per side, depending on thickness, until nicely charred on the edges and medium-rare to medium in the center. Avoid overcooking; short ribs dry out quickly when sliced thin.

Rest and slice

Transfer grilled ribs to a cutting board and let rest 5 minutes. Slice between bones (if flanken-cut there will already be separated pieces) or into bite-sized strips. Taste and finish with a squeeze of lime if desired.

Serve

Serve the grilled short ribs hot with sticky rice, cucumber slices, lettuce leaves, lime wedges and the jaew dipping sauce on the side. Eat by tearing off sticky rice, dipping the meat in sauce, or making small wraps with lettuce and rice.