Grilled Thai ribs recipe is your go-to for an easy backyard BBQ party, and there's no need to wait on the oven! Just soak the ribs in a simple Thai-style marinade with oyster sauce, soy sauce, coriander root, and garlic, then grill them up on charcoal or in a pan.
Enjoy as a snack or for dinner with rice, complete with a spicy dipping sauce.
When it comes to grilled ribs, Thai people have their unique preference - we love them chewy, which is totally different from the tender, fall-off-the-bone style ribs you often find in Western BBQ. I'm a fan of both styles!
Back in the day, at our Thai restaurant, we served up the traditional, chewier ribs. They were a HUGE hit! Sure, some were expecting the Western fall-off-the-bone style, but they quickly became favorites.
Once you give these Thai ribs a try, you'll see what I mean. Promise.
Our marinade is full of classic Thai staples like coriander root, oyster sauce, and light soy sauce. And of course, I couldn't resist throwing in plenty of garlic and peppercorns because what are pork ribs without a bunch of garlic?
The end result is intense, flavorful, and absolutely unforgettable.
Nam jim jaew is a spicy staple at every grilling hotspot in Thailand, especially Thai BBQ (mookata) restaurants. This is the kind of spicy dipping sauce that takes grilled meats from good to downright delicious.
The smoky, sour, spicy, and slightly sweet sauce is just perfect for drizzling over your marinated Thai-style ribs. The combo is so, so good, I wish you could taste it right off my grill.
It's a ridiculously simple Thai chili sauce to whip up at home.
For the exact measurements, please scroll down to the recipe card at the end of this post.
Pair your ribs with steamed jasmine rice for a complete dinner. They can be served as a side-dish to complement other Thai dishes.
Top them with crispy fried garlic, which adds a nice crunch and extra garlic flavor. Garnish with freshly chopped green onions, coriander, or cilantro for color and freshness.
For spicy Thai ribs, pair them with nam jim jaew sauce.
Reheating instructions: Reheat in the oven to 350°F (175°C). Place the ribs on a baking tray and cover them with foil to prevent them from drying out. Reheat for about 10–15 minutes, or until they're warmed through.
Can I make this in advance?
Can I make the dipping sauce in advance?
Is this recipe gluten-free?
Can I grill these ribs on an indoor pan?
These grilled Thai ribs are incredibly easy to make and so delicious with a portion of steamed jasmine rice and nam jim jaew dipping sauce.
Start by pounding garlic, black peppercorns, and coriander root in a mortar and pestle. If you don’t have a mortar and pestle, a food processor will work just fine.
In a large bowl, mix together the ground ingredients with oyster sauce, light soy sauce, and white sugar. Stir everything until you have a well-blended marinade.
Add the ribs to the bowl, and make sure each piece is coated with the marinade. Cover the bowl and refrigerate. Let the ribs marinate for at least three hours, or overnight for the best flavors.
Fire up the grill to medium heat. Place the ribs on the grill, cooking each side for about one minute to get a crispy crust. Then, lower the heat and continue to grill, turning the ribs occasionally to avoid burning. The cooking time varies depending on the rib thickness and size, expect about 10–15 minutes.
For oven baking, preheat your oven to 350°F (175°C). Line a tray with foil, arrange the ribs with space between them, and bake until done.
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.