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'Steal' this sweet 'n' sour baby back ribs recipe

In this special weekly feature, TODAY food editor Phil Lempert brings you recipes “stolen” (with permission) from notable restaurants across America. See how much fun you can have (and money you can save) by cooking these dishes at home.THIS WEEK:  Tamarind Baby Back Ribs from Kampuchea in New York, NY.Independence Day is right around the corner! You've already scouted some essentials: firewo

In this special weekly feature, TODAY food editor Phil Lempert brings you recipes “stolen” (with permission) from notable restaurants across America. See how much fun you can have (and money you can save) by cooking these dishes at home.



THIS WEEK:  Tamarind Baby Back Ribs from Kampuchea in New York, NY.

Independence Day is right around the corner! You've already scouted some essentials: fireworks to entertain and friends and family to take part in the celebration. But if the thought of hearing the phrase "fire up the grill!" one more time will drive you to cancel the whole holiday, this recipe is for you. Try making this dish, which incorporates the unique sweet/sour flavor of tamarinds. There's no need to stand over a hot barbecue pit for hours to cook up a great rack of ribs

left/msnbc/Components/Photos/070626/070626_chef1_vmed_1p.jpg2556100000left#000000http://msnbcmedia.msn.com1PfalsefalseAbout the chef: This week's "stolen" recipe comes from Chef Ratha Chau, chef and owner of Kampuchea Restaurant, the only Cambodian restaurant in New York City. Born in Cambodia and raised in the United States, Chau opened Kampuchea Restaurant in November 2006 as his personal salute to his heritage.



Chau's original inspiration for choosing a culinary career was his love for creating delicious flavors for his own eating enjoyment. He finds that the most important thing in cooking a great meal is the balance of flavors. Within one meal, or even within one dish, Chau tries to incorporate a good balance of salty, sweet, and sour flavors. Adding an interesting combination of textures is also important to his dishes.rightfalsefalse0falsefalse25

Chef Chau continues to evoke the indigenous flavors of his native country, with the addition of his own creative touches. When asked what he wants diners to experience at Kampuchea Restaurant, he answers, "Relax, let your hair down, and enjoy a cuisine like no other."



Tamarind Baby Back Ribs is served at Kampuchea Restaurant for $12.00. The recipe is for a serving size of two.

Tamarind Baby Back Ribs

By Ratha Chau of Kampuchea in New York, NY



Kampuchea Restaurant

78 Rivington Street

New York, NY 10002

(212) 529-3901

www.kampucheanyc.com



Want to nominate your favorite restaurant dish for a "Steal This Recipe" feature? Just e-mail Phil at Phil.Lempert@nbc.com (or use the mail box below) with the name of the restaurant, city and state, and the dish you would like to have re-created. Want to know more about Phil and food? Visit his Web site at www.supermarketguru.com.