Sweet and spicy Thai baby back ribs

    Sweet and spicy Thai baby back ribs


    1 person made this

    About this recipe: 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!

    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 (1)


    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

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