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!
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)