This grilled Thai ribs recipe uses a simple traditional marinade you can make in minutes. You don’t need an oven, just a charcoal grill or grill pan, which makes it perfect for weekend dinners or summer BBQs.

Thai grilled rib dipped into chili-lime dipping sauce on a black spoon, coated in crunchy toasted rice powder and herbs.

If you enjoy grilled pork, you might also like my moo ping (pork satay) or moo yang.

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Absolutely delicious. Did it on the grill and I couldn’t recommend it more!

What are Thai ribs?

Thai-style ribs are very different from Western barbecue ribs.

Instead of cooking until they fall apart, they’re grilled hot and fast, so the outside turns lightly charred while the inside stays firm but juicy. They’re meant to be a little chewy, deeply savory, and made for dipping or eating with rice.

Plate of grilled Thai pork ribs garnished with crispy fried garlic and cilantro, served with a spicy dipping sauce in the background.

Flavor-wise, everything comes from the marinade rather than a sticky sauce. It’s built with coriander root, garlic, black pepper, soy sauce, oyster sauce, and a touch of sugar, giving the ribs a salty, savory, slightly sweet flavor with plenty of garlicky punch.

If you haven’t tried the Thai version before, this is the best place to start. We used to serve these at my Thai restaurant, and they were always among the most popular appetizers and sides.

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Ingredient notes & substitutes

✱ You can find everything you need at Asian grocery stores or markets. Head to the recipe card at the bottom of this post for the exact measurements.

Ingredients for Thai ribs: light soy sauce, oyster sauce, white sugar, black peppercorns, coriander root, and garlic.

Pork ribs – Baby back ribs are leaner and cook faster. Spare ribs are meatier and take a bit longer, but stay extra juicy. I usually go for baby back ribs.
Light soy sauce – This gives the pork ribs marinade its salty backbone. Use light (thin) soy sauce, not dark. I always use Healthy Boy Brand.
Oyster sauce – Rich, savory, and slightly sweet, this adds depth and that familiar Thai umami.
White sugar – Just enough to balance the salt and help the ribs caramelize lightly on the grill.
Black peppercorns – These bring gentle heat and warmth. Crushing them fresh makes a noticeable difference compared to pre-ground pepper.
Coriander root – One of the key flavors in traditional Thai marinades. It adds a fresh, earthy note you can’t quite get from leaves or stems alone. If you can’t find it, coriander stems are the closest substitute.
Garlic – Don’t be shy here. Garlic forms the base of the marinade and gives the ribs their bold, savory character.

A quick note before you start: These ribs don’t need complicated prep, but they do benefit from time in the marinade. Four hours works, but overnight gives the deepest flavor.

How to make Thai pork ribs

Step 1: Pound aromatics. Prepare the marinade by pounding garlic, coriander root, and black peppercorns into a paste. A food processor works too, but pounding releases more aroma.

Granite mortar and pestle with finely crushed garlic, peppercorns, and coriander root.

Step 2: Finish the marinade. Transfer the paste to a large mixing bowl and stir in soy sauce, oyster sauce, and sugar.

Glass bowl on wooden table with marinade mixture ready for meat.

Step 3: Marinate the ribs. Add the ribs to the bowl and rub the marinade all over the ribs. Cover the bowl and refrigerate. Let it sit for at least four hours, or overnight for the best flavor.

Raw pork ribs marinating in Thai sauce in glass bowl on wooden table.

Step 4: Grill the ribs over medium heat, starting with a quick sear to build color on both sides, then reduce the heat to low, flipping occasionally to prevent burning. They usually take about 10–15 minutes total, depending on thickness. They should feel firm and lightly charred on the outside but still juicy inside.

I like to finish them with crispy fried garlic and a sprinkle of fresh herbs (cilantro or green onions), but that’s optional.

Perfectly grilled Thai ribs with char marks in a cast iron pan.

How to serve them

Thai BBQ ribs almost always go with jasmine rice or sticky rice, plus a dipping sauce on the side.

Nam jim jaew is the classic dip for grilled meats, but mookata sauce is also great if you like something bright. A store-bought sweet chili sauce or hot sauce works too if that’s what you have.

They’re just as good as a snack or appetizer as they are for a simple dinner with rice.

Storage & make-ahead tips

Before grilling: Marinated ribs can be kept in the fridge for up to 2 days, or frozen for up to 2 months. Thaw overnight in the fridge before cooking.

After grilling: Store leftovers in an airtight container in the fridge and eat within 2 days.

To reheat: Warm in a 175°C oven for 10–15 minutes, covered loosely with foil so they don’t dry out.

More Thai grilled pork recipes to try

Nam Tok Moo Recipe (Thai Grilled Pork Salad)

Char Siu Pork Belly Recipe

Khao Moo Dang Recipe (Thai Red Pork)

Thai Pork Chops Recipe

Tried this Thai pork ribs recipe?

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