Spare Ribs
These succulent Thai pork spare ribs are glazed in a rich, tangy sauce that perfectly balances sweetness with a hint of spice. Oven-baked until tender, each rib is packed with aromatic depth from shallots, garlic, and red chilli. Served with a squeeze of fresh lime and fragrant coriander, this dish delivers an irresistible blend of savoury and zesty flavours that are sure to be a crowd-pleaser.
Cuisines
Cooking Instructions
Cooking: 40 minutes
Notes:
During the baking process, turn the ribs every 15 minutes to achieve even cooking and caramelisation.
The sauce can be thickened to your preference by cooking it for an additional minute or two on medium heat.
Fresh lime wedges and coriander are essential garnishes to cut through the richness of the glaze and provide a refreshing finish.
Marinate Ribs
Combine the pork ribs with fish sauce, tamarind paste, black pepper, and brown sugar in a mixing bowl, ensuring even coating, then leave to marinate for 2 hours.
Bake Ribs
Arrange the marinated ribs on a parchment-lined baking tray and bake at 180°C for 35 to 40 minutes, turning every 15 minutes.
Prepare Aromatics
Finely chop the garlic cloves, shallot, and Thai red chilli.
Infuse Aromatics
Heat vegetable oil in a pan over low-medium heat, adding the chopped aromatics to slowly infuse the oil with flavour for 7 to 8 minutes.
Create Glaze
Add the brown sugar, black pepper, fish sauce, and water to the pan, increasing heat to medium and cooking for 3 to 4 minutes until the sauce has thickened.
Glaze and Serve
Add the cooked ribs to the pan with the thickened sauce, tossing thoroughly to coat each piece, then serve immediately with fresh lime and coriander.
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Ingredients
| Pork Ribs | 750 g |
| Fish Sauce | ½ tbsp |
| Tamarind Paste | ½ tbsp |
| Black Pepper | ¼ tsp |
| Water | 1 tbsp |
| Brown Sugar | 1 tbsp |
| Vegetable Oil | As needed |
| Garlic | 5 cloves |
| Shallot | 1 |
| Thai Red Chilli | 4 |
| Brown Sugar | 3 tbsp |
| Black Pepper | ¼ tsp |
| Fish Sauce | 2 tbsp |
| Water | 3 tbsp |
