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!
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
125ml lime juice
2 shallots, thinly sliced
5 cloves garlic, thinly sliced
2 tablespoons fish sauce
225ml sweet soya sauce
1 handful fresh coriander, chopped
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Rub the coriander seeds, Sichuan peppercorns and salt all over the ribs. Let marinate for a few hours or overnight.
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.
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.
When the ribs are ready to cook, place in a baking tray with enough water to almost cover the ribs.
Bake at 180 C / Gas 4 for 1 to 2 hours or until the ribs are tender.
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.