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Slow-Baked Thai Ribs

Melt-in-Your-Mouth Slow-Baked Thai Ribs for Ultimate Comfort

Succulent Slow-Baked Thai Ribs with a rich red curry marinade, perfect for any gathering.
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Prep Time 15 minutes
Cook Time 3 hours
Resting Time 10 minutes
Total Time 3 hours 25 minutes
Servings: 4 ribs
Course: Dinner
Cuisine: Thai
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Ribs
  • 2 pounds Pork Spare Ribs St. Louis-style or baby back
For the Marinade
  • 3 tablespoons Thai Red Curry Paste Opt for milder version for less spice
  • 1 tablespoon Fresh Ginger Grated fresh for best flavor
  • 5 cloves Garlic Cloves Freshly minced preferred
  • 1 tablespoon Brown Sugar Coconut sugar for richer flavor
  • 2 tablespoons Fish Sauce Substitute with soy sauce for vegetarian
  • 2 tablespoons Soy Sauce Use low-sodium for healthier option
  • 1 tablespoon Sesame Oil Use neutral oil if needed
  • 1 teaspoon Ground White Pepper Black pepper can substitute
  • 1 cup Unsweetened Coconut Milk Other non-dairy milks may alter taste
  • 2 tablespoons Lime Juice Prefer fresh over bottled
  • 1 tablespoon Cornstarch Optional for thickening the glaze
For Garnishing
  • 1/4 cup Chopped Fresh Cilantro
  • 2 stalks Thinly Sliced Green Onions
  • 2 pieces Lime Wedges
  • 2 tablespoons Crushed Peanuts or Toasted Sesame Seeds
  • 1 teaspoon Red Chili Flakes

Equipment

  • oven
  • baking sheet
  • mixing bowl
  • Saucepan
  • plastic wrap

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 300°F (150°C). Remove the thin membrane from the back of the ribs and pat them dry with paper towels. Cut into smaller sections if needed.
  2. In a mixing bowl, combine Thai red curry paste, grated fresh ginger, minced garlic, brown sugar, fish sauce, soy sauce, sesame oil, ground white pepper, coconut milk, and lime juice. Whisk until smooth.
  3. Coat the ribs with two-thirds of the marinade and wrap tightly. Refrigerate for at least 4 hours or overnight.
  4. Line a baking sheet with foil and place the ribs. Cover loosely with foil and bake for 2.5 to 3 hours until tender.
  5. In a saucepan, pour the reserved marinade and heat it to simmer. Mix in cornstarch if desired for thickness.
  6. Preheat the broiler and brush the ribs with the glaze. Broil for 3-5 minutes until caramelized, watching closely.
  7. Let the ribs rest for 10 minutes, slice between bones, and garnish with cilantro, green onions, lime wedges, and peanuts.

Nutrition

Serving: 1ribsCalories: 450kcalCarbohydrates: 20gProtein: 35gFat: 30gSaturated Fat: 10gPolyunsaturated Fat: 5gMonounsaturated Fat: 12gCholesterol: 90mgSodium: 800mgPotassium: 500mgFiber: 1gSugar: 12gVitamin A: 200IUVitamin C: 2mgCalcium: 30mgIron: 2mg

Notes

Remove the membrane for tender ribs; marinate overnight for best flavor. Use low, steady heat for baking, and watch closely while broiling to prevent burning.

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