This fuss-free pork rib dinner is jammed with the savory heat of traditional Thai curries.

Most of the ingredients are widely available in the ethnic aisle of large grocers. If you prefer less heat, omit the dried red chilies.

* Start to finish: 2 hours 15 minutes (15 minutes active). Makes 2 to 3 servings.

* What you'll need:

3 tablespoons red curry paste

2 tablespoons tamarind paste

3 tablespoons canola or vegetable oil

2 tablespoons fish sauce

2 tablespoons granulated sugar

2 to 4 dried red chilies, chopped

Pinch salt

15-ounce can coconut milk

1 rack baby back pork ribs (about 2 to 3 pounds), membrane removed

1 cup long-grain white rice

Pinch saffron threads

11/2 cups water

1/2 cup chopped fresh cilantro

* How to do it:

In a blender, combine the curry paste, tamarind paste, oil, fish sauce, sugar, chilies, salt and coconut milk. Puree until smooth, then set aside.

Cut the ribs into 3- to 4-rib portions, then arrange them in a large non-reactive bowl. Pour the curry paste mixture over the ribs, then use your hands to rub it in and ensure all surfaces are coated.

Cover the bowl and refrigerate for 1 hour.

Heat the oven to 350 F.

Transfer the ribs to a roasting pan, spreading over them any marinade that has collected in the bowl. Bake for 50 minutes to 1 hour, or until the meat begins to pull away from the bone.

After 30 minutes of baking, in a medium saucepan combine the rice, saffron and water. Bring to a boil, then cover and reduce heat to simmer for 20 minutes. Remove the pan from the heat and let stand, covered, for 10 minutes.

Serve the ribs with saffron rice. Garnish everything with cilantro.

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