Thai-Style Barbecued Baby Back Ribs Recipe

Name: Thai-Style Barbecued Baby Back Ribs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup asian fish sauce (nam pla or nuoc nam); 2 tablespoons asian peanut oil; 2 tablespoons soy sauce; 2 tablespoons fresh lime juice; 2 tablespoons garlic, minced; 2 stalks lemongrass, outer leaves removed (and tender center thinly sliced); 1/4 cup fresh cilantro, chopped; 1 tablespoon fresh ginger, minced; 2 tablespoons sugar; 2 teaspoons sesame oil; 4 1/2 - 5 lbs pork baby back ribs

Servings: persons

1/4 cup asian fish sauce (nam pla or nuoc nam)
2 tablespoons asian peanut oil
2 tablespoons soy sauce
2 tablespoons fresh lime juice
2 tablespoons garlic, minced
2 stalks lemongrass, outer leaves removed (and tender center thinly sliced)
1/4 cup fresh cilantro, chopped
1 tablespoon fresh ginger, minced
2 tablespoons sugar
2 teaspoons sesame oil
4 1/2 - 5 lbs pork baby back ribs

1
Mix all the marinade ingredients together in a small bowl and blend well. Put the ribs into a zip-lock bag or shallow dish and pour the marinade over the meat. Cover if necessary and refrigerate the meat overnight turning occasionally.
2
About 30 minutes before cooking, remove the ribs from the refrigerator. Preheat the oven to 350 degrees F. Place a roasting pan half full of water in the bottom third of the oven.
3
Remove the ribs from the marinade and reserve the marinade. Shake off the excess marinade and place the ribs on a rack in a shallow roasting pan. Put the pan in the top third of the oven and roast for 1 - 1 1/2 hours, basting the ribs from time to time with the reserved marinade. The ribs are done when they begin to pull away from the bone and the bone tips are exposed. The internal temperature of the thickest part should be 155 to 165 degrees F. Towards the end of the cooking, you could then add them to the grill to get a caramelized grill marks/crust(what I will do when I make these yummy sounding ribs), but be sure to move them often so as not to let them burn from the sugar in the sauce/marinade.

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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 11 ingredients. The key ingredients include: 1/4 cup asian fish sauce (nam pla or nuoc nam), 2 tablespoons asian peanut oil, 2 tablespoons soy sauce, 2 tablespoons fresh lime juice, and more.

Yes, Thai-Style Barbecued Baby Back Ribs falls under the Meat & Poultry 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-Style Barbecued Baby Back Ribs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions