It creates very tender ribs that are tangy-sticky good. They’re easily made in your oven, so there’s no messy parboiling involved. While they’re baking, stir up the special Thai sauce, which makes these ribs taste simply divine. Great for everyday eating, and also makes a terrific party food.

  • Total:2 hrs 10 mins
  • Prep:10 mins
  • Cook:2 hrs
  • Yield:SERVES 3-4

Ingredients of Thai Ribs Sticky-Tangy

  • 2-3 lbs. pork ribs
  • For the Marinade
  • 1/2 cup soy sauce
  • 1/2 cup tomato ketchup
  • 1/4 cup sugar (brown, packed)
  • 3 tbsp. sherry (or cooking sherry)
  • 1 chili (red fresh, minced or 1/4 to 1/2 tsp. cayenne pepper, to taste)
  • For the Thai Sauce
  • 3/4 cup rice vinegar
  • 1/3 cup sugar (brown packed)
  • 1 chili minced (red minced, or 1/2 to 3/4 tsp. cayenne pepper (to taste)
  • 3 sauce(or substitute 3+1/2 Tbsp. soy sauce)
  • 4 garlic cloves (minced)
  • 1 tbsp.lime juice (fresh-squeezed)
  • For the Garnish
  • 2-3 onions (green spring (sliced finely)
  • Optional: 1/2 cup coriander (fresh, roughly chopped)

Also Read: Thai Crab Cakes

Steps to Make Thai Ribs Sticky-Tangy

  1. Chop the ribs, making sure to leave on the fat. Put the ribs in a 9 x 13 baking dish or saucepan. Mix the ingredients for the marinade, stirring to dissolve the sugar and pour over the ribs.
  2. Turn to saturate all sides. Leave to marinate for at least 10 minutes while reheating the oven (or up to 24 hours in the refrigerator, covered).
  3. Preheat the oven to 325 degrees. The marinade should be deep around the ribs. Cover with a lid or aluminum foil and bake for 1 hour.
  4. Remove from the oven. While the dish is out, turn all the ribs that appear dry, making sure most of the fleshy parts are covered with sauce. Cover and return to the oven for an additional 1 hour.
  5. While the ribs cook, combine the ingredients for the Thai sauce in a saucepan. Firstly boil over high heat, then reduce to medium.
  6. Boil 10 to 12 minutes, or until the sauce has been reduced by 1/3 and thickened. Remove from heat and add 1/2 tablespoon lime juice.
  7. Once cooled, do a taste test: it should be tart, with strong, soft, sour and spicy tones, plus a little salty. Adjust the flavors by adding more sugar if you find it too sour, more cayenne if you want it more spicy, or more fish sauce if you want it more salty.
  8. Add more lime juice if it is too sweet or salty.
  9. When the ribs are cooked to your liking, transfer to a bowl or serving dish.
  10. Now sprinkle the tangy Thai sauce and garnish with the green onion and cilantro.