Thai Barbeque Ribs With Sauce

Thai barbecue ribs
Tanachote Prateepmanowong / EyeEm / Getty Images
Prep: 15 mins
Cook: 20 mins
Total: 35 mins
Servings: 2 to 3 servings
Nutritional Guidelines (per serving)
323 Calories
11g Fat
42g Carbs
16g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 2 to 3
Amount per serving
Calories 323
% Daily Value*
Total Fat 11g 14%
Saturated Fat 4g 18%
Cholesterol 39mg 13%
Sodium 2113mg 92%
Total Carbohydrate 42g 15%
Dietary Fiber 2g 6%
Protein 16g
Calcium 147mg 11%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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 make for a great party finger food. 


  • 1.5 lbs/0.65 kg. pork ribs (back or side)
  • 4 tbsp. oyster sauce (your choice–Golden Dragon brand was used in this 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 this 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 to 2 tsp chili sauce to taste)
  • Garnish: 2 spring onions (finely sliced)

Steps to Make It

  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.

Glass Bakeware Warning

Do not use glass bakeware when broiling or when a recipe calls to add liquid to a hot pan, as glass may explode. Even if it states oven-safe or heat resistant, tempered glass products can, and do, break occasionally.

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.

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