Thai Barbecue Ribs
Elevate your barbecue game with these irresistible Thai Barbecue Ribs, a tantalizing fusion of bold Asian flavors and smoky charred perfection. These succulent pork baby back ribs are marinated in a zesty mix of soy sauce, fish sauce, honey, and Thai red curry paste, accented with fresh ginger, garlic, and lime juice for a vibrant depth of flavor. Wrapped in foil and slow-cooked until tender, they’re finished on the grill with a coating of sticky-sweet glaze for a delightful caramelized crust. Garnished with fresh cilantro and green onions, these ribs are perfect for serving alongside steamed jasmine rice or a crisp cucumber salad. Whether you're hosting a summer cookout or craving a unique twist on classic barbecue, these Thai-inspired ribs are guaranteed to impress.
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Recipe Information
Ingredients
- 2 racks Pork baby back ribs
- 4 pieces Garlic cloves, minced
- 2 tablespoons Fresh ginger, grated
- 0.25 cup Soy sauce
- 2 tablespoons Fish sauce
- 3 tablespoons Honey
- 2 tablespoons Brown sugar
- 2 tablespoons Rice vinegar
- 2 tablespoons Lime juice
- 1 tablespoon Thai red curry paste
- 0.25 cup Coconut milk
- 1 teaspoon Sriracha (optional)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Chopped cilantro (for garnish)
- 2 tablespoons Sliced green onions (for garnish)
Instructions
Preheat your oven to 300°F (150°C).
Remove the membrane from the back of the ribs for better flavor absorption. Rinse the ribs and pat them dry with paper towels.
In a small bowl, mix the minced garlic, grated ginger, soy sauce, fish sauce, honey, brown sugar, rice vinegar, lime juice, Thai red curry paste, coconut milk, salt, and black pepper. If you like extra heat, stir in the optional Sriracha.
Divide the marinade into two portions. Reserve half for basting later, and use the other half as a marinade for the ribs.
Place the ribs in a large resealable plastic bag or a shallow dish. Pour the marinade over the ribs, ensuring they are evenly coated. Seal the bag or cover the dish with plastic wrap, then refrigerate for at least 2 hours or overnight for maximum flavor.
Place the marinated ribs on a large sheet of aluminum foil. Seal the ribs in the foil to create a packet, which will help them steam and stay moist during cooking. Place the packet on a baking sheet.
Bake in the preheated oven for 2.5 hours, or until the ribs are tender and cooked through.
While the ribs are baking, prepare your grill or preheat a grill pan to medium-high heat.
Remove the ribs from the oven and carefully open the foil packet. Discard the liquid and transfer the ribs to the grill.
Brush the reserved marinade generously over the ribs and grill for about 5-7 minutes per side, or until the ribs are slightly charred and sticky.
Transfer the ribs to a cutting board and let them rest for 5 minutes. Slice into individual ribs.
Garnish with chopped cilantro and sliced green onions before serving. Enjoy with steamed jasmine rice or a fresh cucumber salad for a complete meal.
Nutrition Facts
Calories |
4498 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 337.2 g | 432% | |
| Saturated Fat | 123.5 g | 618% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1316 mg | 439% | |
| Sodium | 8826 mg | 384% | |
| Total Carbohydrate | 97.6 g | 35% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 78.2 g | ||
| Protein | 303.5 g | 607% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 416 mg | 32% | |
| Iron | 18.4 mg | 102% | |
| Potassium | 4440 mg | 94% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
