Thai Ribs Sticky-Tangy Good Recipe

Recipe By Slurrp

These Thai ribs are sticky, tangy, and oh-so-good! Marinated in a flavorful blend of Thai spices and sauces, these ribs are tender and packed with flavor. The sticky glaze adds a delicious sweetness, while the tangy notes from lime and fish sauce balance it out perfectly. Whether you're grilling or baking these ribs, they are sure to be a hit at your next barbecue or dinner party.

4.4
19 Rating -
Rate
2hr 10minstotal
10minsPrep
2hr Cook
2hr 10m.total
10m.Prep
2hr Cook
Thai Ribs Sticky-Tangy Good
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ingredients serve

Ingredients for Thai Ribs Sticky-Tangy Good Recipe

  • 0.67 Racks Of Baby Back Ribs
  • 0.08 cup Soy Sauce
  • 0.67 tablespoon Fish Sauce
  • 0.67 tablespoon Lime Juice
  • 0.67 tablespoon Brown Sugar
  • 1.33 cloves Cloves Garlic, Minced
  • 0.33 tablespoon Grated Ginger
  • 0.33 tablespoon Thai Chili Paste
  • 0.08 cup Honey
  • 0.67 tablespoon Soy Sauce
  • 0.67 tablespoon Lime Juice
  • 0.33 tablespoon Thai Chili Paste
  • as needed Chopped Cilantro, For Garnish
  • as required Lime Wedges, For Serving

Directions: Thai Ribs Sticky-tangy Good Recipe

Cooking Directions

  • STEP 1.In a bowl, combine soy sauce, fish sauce, lime juice, brown sugar, garlic, ginger, and Thai chili paste.
  • STEP 2.Place the ribs in a large ziplock bag and pour the marinade over them. Seal the bag and refrigerate for at least 4 hours or overnight.
  • STEP 3.Preheat your grill or oven to medium-high heat. Remove the ribs from the marinade and discard the excess marinade.
  • STEP 4.Grill the ribs for about 5-7 minutes per side, or until they are nicely charred and cooked through. If baking, preheat the oven to 375°F and bake the ribs for about 45 minutes, or until tender.
  • STEP 5.While the ribs are cooking, prepare the sticky glaze by combining honey, soy sauce, lime juice, and Thai chili paste in a small saucepan. Cook over medium heat until the glaze thickens slightly.
  • STEP 6.Brush the sticky glaze over the cooked ribs and continue grilling or baking for an additional 2-3 minutes, or until the glaze is caramelized and sticky.
  • STEP 7.Remove the ribs from the grill or oven and let them rest for a few minutes before serving.
  • STEP 8.Serve the Thai ribs hot, garnished with chopped cilantro and lime wedges. Enjoy!

Cooking Tips

  • For extra tender ribs, you can wrap them in foil and bake at a lower temperature (325°F) for 2-3 hours before grilling.
  • If you prefer less heat, you can reduce the amount of Thai chili paste or omit it altogether.
  • Make sure to let the ribs rest before serving to allow the juices to redistribute and the flavors to meld together.

Storage and Serving

  • Leftover ribs can be stored in an airtight container in the refrigerator for up to 3 days.
  • To reheat, place the ribs in a baking dish, cover with foil, and bake at 350°F for about 15-20 minutes, or until heated through.
  • Serve the ribs as a main dish with steamed rice and a side of stir-fried vegetables for a complete Thai-inspired meal.
Nutrition
value
979
calories per serving
41 g Fat67 g Protein84 g Carbs6 g FiberOther

Current Totals

  • Fat
    41g
  • Protein
    67g
  • Carbs
    84g
  • Fiber
    6g

MacroNutrients

  • Carbs
    84g
  • Protein
    67g
  • Fiber
    6g

Fats

  • Fat
    41g

Vitamins & Minerals

  • Calcium
    133mg
  • Iron
    12mg
  • Vitamin A
    247mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    9mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    88mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    37mg
  • Vitamin E
    2mg
  • Copper
    3mcg
  • Magnesium
    168mg
  • Manganese
    3mg
  • Phosphorus
    653mg
  • Selenium
    125mcg
  • Zinc
    10mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp