Thai Ribs (Mom’s Recipe)
These Thai ribs are not something you will find at a restaurant, but honestly, they should be! My Mom makes these ribs often, and my kids love them, especially with sticky rice. These Thai ribs have a beautiful golden color, and the long baking time creates tender ribs loaded with umami flavor.
I especially love the aroma of the kitchen when these ribs are baking! The marinade is similar to my Thai Chicken Wings, and these ribs are baked instead of grilled.
Ingredients Needed
- Spare Ribs- Use any type of pork ribs, (spare, baby back, or country style)
- Cilantro- The marinade uses both the stems and cilantro leaves for an herby flavor.
- Garlic- Use fresh whole garlic cloves for the best flavor.
- Black Pepper- A few dashes of crushed black pepper.
- Oyster Sauce– Adds a rich, savory flavor with just a touch of sweetness.
- Golden Mountain Sauce– a popular Thai seasoning sauce. If you cannot find this sauce, then substitute with more soy sauce.
- Light Soy Sauce– or Low sodium soy sauce for color and flavor.
How to Make Thai Ribs
- Start by making the marinade– place cilantro and garlic into a food processor or chopper. Remove the blade and add black pepper, oyster sauce, golden mountain sauce, and light soy sauce.
- Slice the ribs into sections and place them into a large gallon zip top bag. Pour the marinade over the ribs. I add a splash of water to the food processor to make sure I get every bit.
- Marinate overnight or at least 4 hours.
- Bake the ribs in a large baking dish at 350°F for 1.5 hours, flipping each rib over halfway through.
When the ribs are done, they will have a nice caramelized crust and the fat will have rendered down.
Renee’s Tips
- Slice the ribs into even pieces, as best as you can, so they can cook evenly.
- Once the ribs and marinade are in the bag, remove as much as possible and massage the ribs to ensure each one gets coated in the marinade.
- Place the ribs in a single layer in a large baking dish, and flip each rib over after 45 minutes of baking. Then continue baking for an additional 45 minutes.
- This marinade recipe is for 3 pounds of ribs. If you are using more ribs, then adjust the marinade amount. You can adjust the recipe card below by servings.
How to Serve and Store
We love to pair these Thai ribs with Thai sticky rice and Papaya salad.
You can also serve them with Jasmine rice or alongside a spicy meal, like this seafood pad cha.
Once the ribs are done baking, transfer them to a plate to cool before serving. Leftovers can be kept in the refrigerator for up to 4 days. Reheat the Thai ribs in the microwave or air fryer until warmed through.
More Thai Meat Dishes
Thai Ribs
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Equipment
- Oven
Ingredients
- 3 pounds Spare Ribs or baby back ribs
- 5 Garlic Cloves add more if you like garlic flavor
- ½ cup Cilantro stems and leaves packed
- ½ teaspoon Ground Black Pepper
- 2 tablespoon Oyster Sauce
- 1 tablespoon Golden Mountain Soy Sauce
- 1 tablespoon Low sodium soy sauce
Instructions
- Prepare the ribs the night before. Slice into even pieces along the bones and place them in a gallon zip-top bag.
- Add the garlic cloves, cilantro leaves, and stems into a food chopper or processor. Chop until everything is in fine pieces. Remove the blade and add ground black pepper, oyster sauce, golden mountain sauce, and light soy sauce. Stir to combine.
- Pour the marinade over the ribs. Seal the bag and push out the air. Massage the ribs to ensure that each piece gets coated in the marinade. Refrigerate overnight or at least 4 hours.
- Preheat your oven to 350°F, then place the ribs in a large roasting dish in a single layer. Bake them for 45 minutes, then flip each rib over and bake for an additional 45 minutes.
- Remove the ribs from the oven and let them cool on a plate for a few minutes before serving.
Video
Notes
Nutrition
Nutritional information is provided as an estimate only and depends on ingredients and amounts used. Thai Caliente makes no guarantees to the accuracy of this information.
