Grilled Thai Ribs Recipe

Name: Grilled Thai Ribs Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 3 h 30 min
Yield: 2
Ingredients: 2 cups pork ribs; 4 cloves garlic; 2 coriander root; 2 tablespoons oyster sauce; 1 tablespoon light soy sauce; 1 tablespoon white sugar; 1 teaspoon black peppercorns

Praew August 4, 2023 5 Comments

4.8 / 4 Reviews

Experience authentic flavors with a true Thai marinade, just how you'd find it in Thailand itself!

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Grilled Thai ribs, garnished with coriander and crispy fried garlic, served on a white dish. In the background, a black cup with nam jim jaew chili dipping sauce, a lime wedge, dried chilies, garlic, and coriander.

This delicious grilled Thai ribs recipe pairs best with my tangy and fiery dipping sauce “nam jim jaew“. Enjoy a flavorful Thai-style meat marinade made of garlic, coriander root, black peppercorns, oyster sauce, and a touch of light soy sauce. No long hours of waiting on the slow oven – simply fire up the grill, and enjoy as tasty finger food or fulfilling dinner!

Hand dipping a piece of pork in nam jim jaew chili dipping sauce. The sauce is inside a large black spoon on a wooden table.

Table of Contents

About Thai ribs

Thai people prefer grilled pork ribs on the chewy side, unlike the tender, falling-off-the-bone tender ribs usually found in Western countries. Personally, I enjoy both versions equally.

We used to serve the traditional, chewier ribs in our former Thai restaurant. The majority of people were huge fans, while some customers expected a fall-off-the-bone version.

Overhead view of Thai-style marinated ribs, topped with crispy fried garlic and coriander, served on a white dish.

To marinate these Thai-style grilled ribs, we’ll use a combination of traditional ingredients such as coriander root, oyster sauce, and light soy sauce. I added garlic and peppercorns to enhance the flavors.

The end result is a wonderful dish that explodes with unique, intense flavors. You’re going to love this easy grilling recipe!

A tower of grilled pork ribs on a white dish, topped with crispy fried garlic.

Why try this recipe

Welcome to the world of grilled Thai BBQ ribs! You’re in for a treat if this is your first time making them, they’re incredibly easy-to-make, and they’re bursting with authentic Asian flavors.

There are different ways to enjoy this marinated pork. Serve them as a snack, pair them with other grilled food as a side-dish, pair with white rice or sticky rice for a complete Thai meal, or impress your guests and serve them as finger food with an ice-cold beer.

This recipe comes with simple step-by-step instructions for how to grill ribs to perfection with a crispy crust, for a wonderful combination of smoky BBQ flavors.

No need to wait for hours with slow cooking techniques – once you’ve prepared the Thai-style marinade, you’ll be enjoying this Thai delight in no time.
You can get creative and customize the Thai meat marinade to your taste preference. Make it spicy, adjust the sweetness, or make it tangy. Thai cooking is all about experimenting with different flavors!

Thai nam jim jaew with dried chilies and coriander, and a tower of marinated Thai ribs in the background.

Dipping sauce

Take these grilled Thai ribs to a whole new level with a spicy Thai sauce – nam jim jaew. In Thailand, this chili sauce is out on the table at most grilling restaurants (especially Thai BBQ / mookata restaurants). This dip can elevate any meat dish to new levels of deliciousness.

Overhead view of nam jim jaew in a black spoon on a wooden surface.

The chili sauce is a simple, delightful combination of fresh lime juice, fish sauce, white sugar, dried chili flakes, and toasted rice powder. This Thai condiment is easy-to-make at home, all you need is a mixing bowl and a spoon.

The smoky, sour, spicy, and slightly sweet condiment coats the marinated ribs with a layer of pure deliciousness. A flavor combo that’s truly amazing, I wish you could be there to taste it!

Ingredients

Most ingredients can be found at Asian markets or Asian grocery stores.

Pork ribs – Use baby back ribs or spare ribs.
Oyster sauce – This classic ingredient of Southeast Asian cuisine is a thick sauce made from oysters, soy sauce, and other seasonings. We use it to add a salty, umami flavor to the marinade.
Light soy sauce – Light soy sauce is a salty sauce made from fermented soy beans.
Coriander root – Infuses the ribs with a fresh, herbal note.
Black peppercorns – Whole peppercorns add a slightly spicy kick to the marinade.
Garlic – The garlic, peppercorns, and coriander root are pounded with a mortar and pestle to release their natural flavors and aroma. Alternatively, you can use a food processor.
White sugar

Step-by-step instructions

Making this recipe is quick and easy, the first step is to marinate the pork meat and afterward we’ll grill it to perfection.

Start by roughly pounding garlic, black peppercorns, and coriander root using a mortar and pestle. Ideally, use a granite mortar and pestle. If you don’t have one, you can use a food processor.
In a large mixing bowl, combine the pounded mixture with oyster sauce, light soy sauce, and white sugar. Stir until all the ingredients are mixed and blended together.
Add the meat to the marinade, and thoroughly coat each piece with the sauce. Cover the mixing bowl and let the meat rest in the refrigerator for at least three hours, or marinate overnight for the best flavor.
After marinating, grill over charcoal or in a grilling pan. Begin by grilling over medium heat, cooking each side for 1 minute to achieve a crispy crust. Then, reduce to low and continue grilling. Flip the ribs regularly to prevent burning. My ribs took about 15 minutes, but the total time varies on the thickness of your ribs. Once cooked, serve immediately.

For more tender ribs, bake them in an oven. Preheat your oven to 350 °F (175 °C). Line a baking dish with aluminum foil to prevent the ribs from sticking to it. Arrange them in a single layer with some space in between. Bake for 1.5 to 2 hours, or until cooked through. Again, the cooking time depends on the thickness.

If you want a tender texture when grilling over charcoal, it’s a good idea to grill over indirect heat. In this case, cooking low and slow is key.

How to serve

Serve for dinner with a side of jasmine rice. They can also be served on their own as a flavorful appetizer or as a side-dish, as part of a large Thai food feast.

For added flavor, garnish with crispy fried garlic. This will give them an extra garlicky flavor, and the fried garlic adds a satisfying crunch. Garnish with your favorite herbs, such as coriander or cilantro.

No matter how you choose to serve the ribs, a side of nam jim jaew and an ice-cold beer make a fantastic combination.

How to store

After marinating, you can store the marinated meat in the freezer or in the refrigerator for later use. In the fridge, it will last up to 2 days when stored in an airtight container. In the freezer it keeps up to 3 months. To defrost, place in the fridge overnight.

After grilling, I advise everything in one go, grilled ribs become rather chewy when you store them for later.

More grill recipes you’ll love

Nam tok nua – This Thai beef salad is loaded with fresh herbs and spices, it’s one of the best Thai salads!
Moo ping – These grilled pork skewers are super delicious. I love to wake up early and buy moo ping from the vendor at the morning food market in our rural village in Thailand.
Crying tiger steak – Perfectly marinated beef, cooked to perfection over charcoal.
Khao jee – Hamburger-shaped patties made of sticky rice and egg.

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4.8 from 4 votes