Sweet and spicy Thai baby back ribs

    4 hours 50 min

    Sticky ribs get the Thai treatment with a combination of sweet and spicy flavours. Baby back ribs are seasoned with coriander and Sichauan pepper, then glazed with a sticky combination of palm sugar, lime, fish sauce, garlic and more. Truly mouthwatering!

    3 people made this

    Serves: 6 

    • For the ribs
    • 400g pork baby back ribs (aka loin rack of ribs)
    • 2 tablespoons coriander seeds, toasted and ground
    • 2 tablespoons Sichuan peppercorns, toasted and ground
    • 4 tablespoons salt
    • For the glaze
    • 110g palm sugar
    • 60ml water
    • 125ml lime juice
    • 2 shallots, thinly sliced
    • 5 cloves garlic, thinly sliced
    • 2 tablespoons fish sauce
    • 225ml sweet soy sauce
    • 1 handful fresh coriander, chopped

    Prep:20min  ›  Cook:1hr30min  ›  Extra time:3hr marinating  ›  Ready in:4hr50min 

    1. Rub the coriander seeds, Sichuan peppercorns and salt all over the ribs. Let marinate for a few hours or overnight.
    2. Meanwhile, make the glaze. Get all of the glaze ingredients together as the sauce is quick to make. Start by placing the palm sugar and water in a heavy bottomed pan. Heat the sugar on medium heat and cook until it becomes golden brown.
    3. All at once, add the shallots, garlic, lime juice, fish sauce and sweet soya sauce. Cook the sauce down until it coats the back of a spoon and reserve for the ribs.
    4. When the ribs are ready to cook, place in a baking tray with enough water to almost cover the ribs.
    5. Bake at 180 C / Gas 4 for 1 to 2 hours or until the ribs are tender.
    6. When the ribs are tender, gently toss the glaze with the ribs. To serve, place on a platter and garnish with the chopped fresh coriander.

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    Reviews in English (2)


    I thought it was pretty awful. There are much better recipes on the web for Thai ribs. The ingredient quantities are ridiculous. Way too much of everything and at least 4 times too much salt for the meat rub. 3 days later we still can't get rid of the awful smell the rubbed ribs made whilst cooking.  -  24 Jan 2017


    Amazing! This was my first time making ribs, and I was blown away, though I wasn't 100% true to the recipe. The ingredient list is fairly exotic for me, and I had to make some adjustments based on what I had, but I will definitely make again and seek out the proper ingredients. I used lemon instead of lime, turbinado sugar, regular soy sauce (liquid aminos, actually) and black peppercorns instead of Szechuan. Also changed some measurements, as several seemed strange to me . For 1 lb of babyback ribs, (rack I had was 2.5 lbs, and I was making a half rack), the sauce ingredients seemed way too much. I probably made about 1/3 of what the sauce part of the recipe called for and still had far more than I could use (though I opted to use the sauce as a final baste and then a side dip, rather than a glaze toss. I was scared that too tender ribs would fall apart in an attempt to toss, plus I was attracted to the idea of the sauce baste caramelizing in the oven after researching baby back recipes). I suppose you could save leftover sauce, but I don't have anything proper to store a sticky sauce like this in right now. I used cola instead of water as the cooking liquid (I think “Dr.” type soda may be even better, will try next time). Eyeballed a simple syrup with the sugar, adding as I went, didn’t bother with measurements for that. 1 small lemon’s (with a too thick skin, less juice than an average lemon) worth of juice, 1.5 tsp fish sauce (that I did measure, y  -  16 Mar 2017  (Review from Allrecipes US | Canada)