Thai Spareribs Recipe

Name: Thai Spareribs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 lbs spareribs, cut into 2 rib portions; boiling water water; 2 large lemongrass, stalks; 1/2 cup soy sauce; 6 tablespoons soy sauce; 1/2 cup brown sugar (packed); 1/2 cup dry sherry or 1/2 cup sake; 2 tablespoons peanut sauce (Thai); 2 tablespoons sesame oil; 4 large garlic cloves, peeled; 1 1/2 inches piece fresh ginger, peeled, chopped; 3/4 cup unsweetened coconut milk

Servings: persons

6 lbs spareribs, cut into 2 rib portions
boiling water water
2 large lemongrass, stalks
1/2 cup soy sauce
6 tablespoons soy sauce
1/2 cup brown sugar (packed)
1/2 cup dry sherry or 1/2 cup sake
2 tablespoons peanut sauce (Thai)
2 tablespoons sesame oil
4 large garlic cloves, peeled
1 1/2 inches piece fresh ginger, peeled, chopped
3/4 cup unsweetened coconut milk

1
Preheat oven to 350u00b0F Arrange ribs in single layer in large roasting pan. Add just enough boiling water to cover ribs. Cover pan with foil. Oven braise ribs 1 1/2 hours.
2
Cut bottom 2 inches from lemongrass stalk and discard upper portions. Slice lemongrass into thin rounds and place in blender.
3
Add to the blender 1/2 C soy sauce, sugar, sherry or sake, peanut sauce, sesame oil, garlic, and ginger and blend until almost smooth. Blend in coconut milk and the remaining 6 T soy sauce.
4
Cool ribs, still covered for 20 minutes. Transfer ribs to heavy duty 2 gallon resealable plastic bag; discard braising liquid. Pour marinade into bag and seal top. Turn several times to coat ribs evenly. Refrigerate overnight. Turn several times.
5
Preheat oven to 350u00b0F Arrange ribs in single layer on large rimmed baking sheets. Spoon marinade from bag over ribs.
6
Roast uncovered until ribs are very tender, basting often with marinade about 1 1/4 hours. Adjust the time so ribs do not dry out.
7
Arrange ribs on platter.

463

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 6 lbs spareribs, cut into 2 rib portions, boiling water water, 2 large lemongrass, stalks, 1/2 cup soy sauce, and more.

Yes, Thai Spareribs falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Thai Spareribs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions