Helen's Thai Broiled Rib Strips

Thai-inspired pork rib strips marinated in a mix of light and dark soy sauce, whiskey, ginger, galangal, cinnamon, nutmeg, and Szechuan peppercorns, then broiled close to the flame until the edges go crispy and caramelized. A brush of sweet chili sauce right off the broiler seals the deal.

The spice combination here is unusual and that’s what makes it work. Galangal and Szechuan peppercorns bring that distinctly Southeast Asian tingle, while the cinnamon and nutmeg add warmth you wouldn’t expect in a rib recipe. The whiskey in the marinade tenderizes the meat and adds a smoky sweetness as it cooks off under the broiler.

Keep the strips close to the flame. You want high, direct heat to char the edges fast while the inside stays juicy. Four minutes on the first side, two on the second. Watch them carefully because the soy and sugars in the marinade can go from caramelized to burnt in seconds.

Pro Tips

• Szechuan peppercorns have a numbing quality that’s distinct from regular black pepper. Crush them lightly before adding to the marinade to release their oils.
• If you skip the meat tenderizer, extend the marinating time to a full hour so the soy sauce and whiskey can do the work.
• Line your broiler pan with foil for easy cleanup. The sugars in this marinade will bake on hard.

Variations

• Swap whiskey for sake or rice wine for a more traditional Asian profile.
• Use boneless short ribs or thinly sliced beef flank as an alternative to pork.
• Add a squeeze of lime juice over the finished strips for a bright, acidic contrast.