Jack Yoss Thai Ribs Recipe

When Jack Yoss was chef of Ten 01, one of his most requested recipes was the Thai ribs, which were available in the bar. He was kind enough to send it to me, and several readers have thoroughly tested the instructions and cut it down from a restaurant-sized portion to one that is more manageable. The final result is really good, and worth the effort.

Base sauce (Makes 3 cups of sauce, enough for 4# of ribs)

  • 1 17.6oz jar Pantainorasignh brand Chili Paste with Soya Bean Oil
  • 2 tbsp + 2 tsp champagne vinegar
  • 1/2c Rice wine vinegar (aka Rice Vinegar, avoid the seasoned type)
  • 1/4c Mirin
  • 2 tbsp + 2 tsp Soy Sauce
  • 1 tbsp Fish Sauce
  • 2 tbsp + 2 tsp Sambal Oelek (Ground Fresh Chili Paste)

Whisk ingredients together until completely blended.  Refrigerate any unused portion.

Jack Yoss’ rib recipe:

  • 2-4# Pork baby back ribs (natural with no additives)
  • 1c + 3 tbsp corn starch
  • Peanut oil for deep-frying
  • 1c roasted finely chopped peanuts
  • 1c minced mint leaves
  • 1c minced cilantro
  • 1/2c sesame seeds
Cutting Ribs

Cutting Ribs Into Single Pieces

Place ribs into a 13×9 Pyrex baking dish; add water to the dish to a depth of ½”.  Cover dish tightly with foil and cook in a 350 degree oven for 1 hour to 1 hour 30 minutes until meat is tender.  Thicker ribs will require longer cooking time.  Use 2 baking dishes if needed to avoid overloading with larger amount of ribs.

Ribs After Braising

Ribs After Braising

Remove ribs from oven and chill, covered, on a baking sheet in the refrigerator for 4 hours or overnight.

Frying the Ribs

Frying the Ribs

Cut chilled ribs into single rib pieces.  Whisk corn starch and 3/4c cold water together in a small bowl, mixture will resemble heavy cream.  Heat 3” of peanut oil in a heavy saucepan to 350 degrees.  Dip each rib in batter, drain off excess and fry for 3 minutes until crispy.  Drain on paper towels.  Work in small batches so the oil does not cool and the ribs are not crowded.

Frying Complete

Frying Complete

Heat a 12” sauté pan over medium high heat.  Add 1 cup of Base sauce to pan, followed by enough rib pieces to fill pan without crowding.  Toss and turn ribs to coat them evenly.  Cook for 2 minutes as sauce thickens and darkens slightly.  Remove pan from heat.


Making the Sauce

Quickly sprinkle some of the peanuts, mint, cilantro and sesame seeds on the ribs, tossing to distribute.  Pour ribs into a serving bowl.

Finished Ribs

Finished Ribs

Thanks to our testers GrapeDog and Whitney, and of course Jack Yoss! Photos by Whitney

Your thoughts are welcome

  1. grapedog says

    Just a note that all base sauce ingredients can be found at Uwajimaya in Beaverton. Some items may be a little hard to spot on the shelf, but the helpful store employees can show you where they are hiding.

  2. butters says

    ahh yes, I remember having to make special trips to Fubonn to buy ingredients for these ribs.  never got sick of snacking on these in the kitchen.  miss you Jack!

  3. Qball says

    Thank you for posting a recipe of a well like Portland restaurant dish.  Maybe the beef cheeks from Le Pigeon will be next?

Leave a Reply

Your email address will not be published. Required fields are marked *