Thai-Style Baby Back Ribs

Name: Thai-Style Baby Back Ribs
Total time: 40 min
Yield: 3 to 4 entrée servings
Cuisine: thai
Ingredients: 2 racks of baby back ribs, about three to three and a half pounds total; Salt and freshly cracked pepper; 1/4 cup fish sauce; 1/4 cup soy sauce; 1/4 cup fresh lime juice (from about 2 limes); 1 tablespoon sugar; 2 tablespoons minced jalapeños or other fresh chilies of your choice; 2 tablespoons minced ginger; 1 tablespoon minced garlic; 3 tablespoons finely chopped fresh lemon grass

By John Willoughby and Chris Schlesinger

Total Time: 40 minutes
Rating: 5(248)
Comments: Read comments

Pork ribs are often found under layers and layers of sauce and seasoning. In this recipe, stripped down to tropical-climate easiness, the ribs are grilled after being sprinkled generously with salt and pepper, not marinated or spice-rubbed. The infusing of the flavors — fish sauce, soy sauce, lime juice, jalapeños, ginger, garlic and lemon grass — comes after the cooking is done. It’s pretty neat how good that tastes. The recipe makes three or four entrée servings, but it also makes a good appetizer for six to eight.

Featured in: Conjuring a Taste Filled With Tropical Wonder

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Ingredients

Yield:3 to 4 entrée servings

2racks of baby back ribs, about three to three and a half pounds total
Salt and freshly cracked pepper
¼cup fish sauce
¼cup soy sauce
¼cup fresh lime juice (from about 2 limes)
1tablespoon sugar
2tablespoons minced jalapeños or other fresh chilies of your choice
2tablespoons minced ginger
1tablespoon minced garlic
3tablespoons finely chopped fresh lemon grass

Ingredient Substitution Guide

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Preparation

Step 1
Build a fire in your grill; when the coals are all covered with gray ash and the temperature is medium-low (you can hold your hand 5 inches above the coals for 7 seconds), you’re ready to cook. (For a gas grill, turn all burners to high, lower cover and heat for 15 minutes, then turn burners to medium-low.)
Step 2
Sprinkle the ribs generously with salt and pepper, place them on the grill directly over the coals, and cook until a peek inside shows that the meat no longer has any pink at the center, about 10 to 12 minutes per side.
Step 3
When the rib racks come off the grill, cut them into individual ribs and place in a large bowl. Add all the remaining ingredients, toss to coat, season with more salt and pepper if needed, and serve.

Ratings

5 out of 5

248 user ratings

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Comments

Bob7 years ago

Cooked ribs in oven for 2 1/2 hours at 290°. Finished at 425° for 15 min. Sauce was good but will reduce fish sauce to 2 T as it was pretty salty. Simple and delicious. Served with rice and broccoli.

A welcome change7 years ago

I've always thought of ribs as fatty and heavy. There were so good and not too fatty. The lime was the flavor bomb that ribs need as far as I'm concerned. We also grilled some shrimp and threw them in the bowl with the ribs. Excellent!

Pat Brownlie7 years ago

Great recipe for barbecue! Adjust the heat to your liking by adjusting the chilies. I use serranos instead of jalapenos.

Rebecca4 months ago

Has anybody tried marinating the ribs in the sauce before grilling them? Just wondering if that might infuse them with even more flavor, and use remaining marinade for rice, etc.

Mary11 months ago

Add a few chopped Thai basil leaves to the sauce. This fresh touch will make a big difference.

Molly1 year ago

Enjoyed this recipe but would tweak it for a less salty and more sweet (but not overly) taste next time. I used low sodium soy and still found it quite salty. Next time I would cut fish and soy sauce in half, and add double the sugar. Since the sauce doesn’t stick to the ribs, I have quite a bit of sauce left over. I’m going to try add corn starch and toss tofu in it.

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