How to cook Rib Finger ร่องซี่โครง
Meat between the ribs — marbled and chewy, ideal for BBQ and yakiniku.
Steps
- Trim the thin membrane; cut into long strips.
- Marinate 30 minutes in soy, garlic and sugar (or just salt).
- Grill over high heat 1–2 minutes per side.
- Move away from flare-ups.
- Cut into bite-size pieces and serve hot.
Tip: Rib fingers are well marbled; medium lets the fat render and turn fragrant. Thick pieces can be chewy – slice thinner or braise for 2 hours.