Select a rib bone pair (3 & 2) for 5 ribs total. Grill over medium high heat coals until caramelized and heated through. Glaze with Nan Phrik Kaeng Daeng and reserve.
In a small mixing bowl, combine carrots, daikon radish, long bean, snow peas and cucumbers with 1 tsp. of tamarind sauce. On a round plate, spoon the remaining tamarind sauce in an elongated teardrop from 11:00 o’clock to 1:00 o’clock. Plate the slaw mixture across center of plate. Shingle the glazed ribs and garnish with micro cilantro.
Nam Phrik Kaeng Daeng (Rib Glaze)
Dissolve palm sugar with fish sauce, and reserve for later.
Combine remaining ingredients in robot coupe & blend.
Transfer ground mixture to vita-mix and puree in batches.
Coconut Tamarind Dressing
Combine the palm sugar, lime juice and fish sugar. Mix thoroughly to dissolve.
Whisk in the coconut cream, tamarind paste and pao, reserve.
This recipe is provided courtesy of Sway in Austin.