Thai Barbeque Ribs

Thai barbecue ribs
Tanachote Prateepmanowong / EyeEm / Getty Images
  • 35 mins
  • Prep: 15 mins,
  • Cook: 20 mins
  • Yield: 2 - 3 servings
Ratings (4)

This special Thai barbecue ribs recipe turns out tangy-sticky good! Based on Chinese barbeque ribs, this Thai version is even more flavorful and tender.

The marinade/bbq sauce is very easy to stir together, then just grill up the ribs for a special dinner treat everyone in the family will love. These ribs also makes for a great party finger food. 

What You'll Need

  • 1.5 lbs/0.65 kg. pork ribs (back or side)
  • 4 tbsp. 
  • oyster sauce (your choice - Golden Dragon brand was used in the recipe)
  • 2 tbsp. soy sauce
  • 1 tbsp. fish sauce (available in tall bottles at Asian food stores)
  • 1 tbsp. Chinese vinegar (black or substitute regular white or apple cider vinegar)
  • 1 tbsp.
  • soy sauce (dark)
  • 1/4 cup syrup (your choice: real maple syrup was used in recipe)
  • 5 garlic cloves (minced)
  • 1 thumb-size piece galangal (ginger, grated)
  • Optional: 1 chili (red fresh, minced or 1/2 tsp
  • cayenne pepper, or 1 - 2 tsp 
  • chili sauce to taste)
  • Garnish: 2 spring onions (finely sliced)

How to Make It

Oven Instructions: If the weather doesn't cooperate, place marinated ribs in a covered casserole dish. Bake 45 minutes at 350 degrees F. Then transfer ribs to a foil-lined baking sheet. Brush with some of the reserved sauce and place the sheet under the broiler. Broil 5 to 7 minutes, or until ribs are dark and sticky on the outside and tender inside. Warm up the remaining sauce and serve together with rice.

  1. Cut the ribs into easy-to-eat segments and place in a large bowl.
  2. Place all remaining ingredients (except the garnish) together in a saucepan. Stir well to dissolve the syrup.
  3. Pour half of this sauce over the ribs. Stir well to coat and place ribs in the refrigerator to marinate 15-20 minutes (or up to 24 hours).
  4. Cook ribs over a medium-hot grill, brushing over any leftover marinade from the bottom of the bowl for the first couple of turns. Grill until well done (meat near the bone should be white for very light pink). Tip: Medium heat for a longer period is better, otherwise the ribs may burn on the outside while remaining uncooked on the inside.
  5. Warm up the reserved sauce and serve together with the ribs (this sauce is excellent over rice). Sprinkle the spring onion over the ribs and enjoy.
Nutritional Guidelines (per serving)
Calories 323
Total Fat 11 g
Saturated Fat 4 g
Unsaturated Fat 4 g
Cholesterol 39 mg
Sodium 2,113 mg
Carbohydrates 42 g
Dietary Fiber 2 g
Protein 16 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)