Thai style ribs and smashed cucumber salad

Ingredients

• 5 lbs. 2.3 kg Quebec back ribs, trimmed (membrane removed)
• ¼ cup 60 mL coconut milk
• 2 tbsp. 30 mL red or yellow curry paste
• 2 tbsp. 30 mL soy sauce
• 2 tbsp. 30 mL lime juice
• 2 tbsp. 30 mL brown sugar
• 1 tbsp. 15 mL fish sauce
• 1 tbsp. 15 mL garlic, minced
• 1 tbsp. 15 mL fresh ginger, minced
• Crushed peanuts or toasted sesame seeds, to taste

Cucumber salad

• 2 tbsp. 30 mL rice vinegar
• 1 tbsp. 15 mL toasted sesame oil
• 1 tsp. 5 mL brown sugar
• ½ tsp. 2.5 mL salt
• 6 baby cucumbers, cut lengthwise into quarters
• 2 green onions, halved lengthwise, then sliced
• 2 tbsp. 30 mL cilantro leaves, plus more for serving
• 2 tbsp. 30 mL Thai basil or mint leaves, plus more for serving
• 1 bird’s eye chili pepper, finely chopped (optional)
• Toasted sesame seeds, to taste

Creamy peanut coconut sauce

• ½ cup 125 mL coconut milk
• ½ cup 125 mL peanut butter (or other nut butter)
• 2 tbsp. 30 mL soy sauce
• 1 tbsp. 15 mL brown sugar
• 2 tsp. 10 mL cider vinegar
• 2 tsp. 10 mL fish sauce (optional)
• ½ lime, zest and juice
• Hot sauce to taste (such as sriracha or sambal oelek)
• Salt and freshly ground pepper
• Crushed peanuts (optional)

Perfect for seasoning your ribs, skewers, sandwiches or verrines.