Thai Style Barbecued Baby Back Ribs
Elevate your barbecue game with these Thai Style Barbecued Baby Back Ribs, where smoky grill flavors meet the bold and vibrant taste of Southeast Asia. These tender, fall-off-the-bone ribs are marinated in a delectable blend of garlic, fresh ginger, soy sauce, fish sauce, honey, and Thai red curry paste, ensuring every bite is a flavor-packed journey. Slow-cooked to perfection, the ribs are basted with the marinade to create a caramelized crust infused with sweet and savory notes. Garnished with fresh cilantro, scallions, and optional chili flakes, these ribs bring a zesty twist to classic barbecue, perfect for impressing guests at your next cookout. Serve them hot with lime wedges for a tangy finish that ties it all together. Ideal for anyone craving Thai-inspired BBQ ribs, this recipe is the ultimate crowd-pleaser!
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Recipe Information
Ingredients
- 2 racks Baby back ribs
- 6 cloves Garlic
- 2 tablespoons Fresh ginger
- 4 tablespoons Soy sauce
- 2 tablespoons Fish sauce
- 3 tablespoons Honey
- 2 tablespoons Brown sugar
- 2 tablespoons Lime juice
- 1 tablespoon Thai red curry paste
- 2 tablespoons Vegetable oil
- 1 teaspoon Ground black pepper
- 2 tablespoons Cilantro
- 2 stalks Scallions
- 0.5 teaspoons Chili flakes (optional)
Instructions
Start by preparing the ribs. Remove the silvery membrane from the back of the ribs using a sharp knife or your fingers, as this will help the marinade penetrate better and ensure tender ribs.
In a blender or food processor, combine garlic, ginger, soy sauce, fish sauce, honey, brown sugar, lime juice, Thai red curry paste, vegetable oil, and black pepper. Blend until smooth to create the marinade.
Place the ribs in a large resealable plastic bag or shallow dish and pour the marinade over them. Make sure the ribs are evenly coated. Seal the bag or cover the dish and refrigerate for at least 4 hours or overnight for maximum flavor.
Preheat your grill or smoker to 275°F (135°C). If using a charcoal grill, set it up for indirect heat. If using a gas grill, turn off the burners on one side.
Remove the ribs from the marinade but do not discard the marinade. Place the ribs on the grill, bone-side down, over the indirect heat zone. Close the lid and cook for about 2 hours, basting occasionally with the reserved marinade.
During the last 15 minutes of cooking, increase the grill's temperature to medium-high heat or transfer the ribs directly over the heat source. This will caramelize the marinade and create a lightly charred crust. Keep a close eye to avoid burning.
Once the ribs are cooked through and have an internal temperature of 190°F (88°C), remove them from the grill and let them rest for 10 minutes.
Before serving, garnish the ribs with chopped cilantro, sliced scallions, and a sprinkle of chili flakes for added heat if desired. Serve alongside lime wedges for an extra zing.
Nutrition Facts
Calories |
1467 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 105.8 g | 136% | |
| Saturated Fat | 37.3 g | 186% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 360 mg | 120% | |
| Sodium | 1623 mg | 71% | |
| Total Carbohydrate | 25.4 g | 9% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 20.5 g | ||
| Protein | 97.2 g | 194% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 128 mg | 10% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 1425 mg | 30% | |
*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.
