This grilled Thai ribs recipe is packed with bold flavor from a punchy, traditional marinade. You can grill them over charcoal or use a grill pan; no oven is needed. Perfect for BBQ season!

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

Tip: If you like grilled pork, you’ll also love my recipes for moo ping (satay) and 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 marinated in a flavorful mix of coriander root, sugar, peppercorns, soy sauce, and oyster sauce. They’re delicious as a party snack, an appetizer, or a full meal served with jasmine rice or sticky rice.

What sets them apart from the usual BBQ ribs

The biggest difference is the texture. While Western-style ribs are often fall-off-the-bone tender and saucy, Thai ribs are usually grilled until the outside is crispy and slightly chewy.

So, they’re not fall-apart soft, but are very flavorful and firm with a crispy outside. Perfect for dipping or snacking!

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

Another key difference is the flavor.

Instead of a sticky barbecue sauce, Thai pork ribs are marinated in traditional Thai ingredients like coriander root, soy sauce, oyster sauce, and some sugar. I also like to add plenty of garlic and pepper, because honestly, what’s a good rib marinade without that garlicky kick?

If you like spicy ribs, you can simply add some red pepper flakes to the marinade.

So, if you haven’t tried the Thai version yet, this is your chance! We used to serve these at my Thai restaurant, and they were always one of the most popular dishes.

Ingredient notes & substitutes

You can grab everything you need for this recipe at your nearest Asian grocery store or market. For exact measurements, head to the recipe card below!

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

Pork ribs – Baby back ribs are lean and cook quickly, while spare ribs are meatier and soak up the marinade well. Both work great for this recipe.
Light soy sauce – Adds a salty, savory flavor to the marinade and is a must-have in Thai cooking.
Oyster sauce – Rich, savory, and slightly sweet, this sauce brings depth and umami to Thai-style marinades.
White sugar – Balances out the salty ingredients and adds a subtle sweetness.
Black peppercorns -Bring a sharp, spicy bite that complements the garlic and herbs.
Coriander root – Adds a fresh, earthy flavor that’s key to traditional Thai marinades.
Garlic – Adds a punchy, aromatic base that pairs perfectly with soy sauce and pepper.

How to make Thai pork ribs

Step 1: 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.

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

Step 2: In a large bowl, mix the ground ingredients with oyster sauce, light soy sauce, and white sugar. Stir everything until you have a well-blended marinade.

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

Step 3: Add the pork ribs to the bowl, and make sure each piece is coated with the marinade. Cover the bowl and refrigerate. Let it sit for at least three hours, or overnight for the best flavor.

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

Step 4: Preheat your grill to medium heat. Place the ribs directly on the grill and sear each side for about 1 minute to create a crispy outer crust. Then reduce the heat and continue grilling, flipping occasionally to prevent burning. Depending on the size and thickness of the ribs, total cooking time should be around 10 to 15 minutes.

Optional: Top them with crispy fried garlic and garnish with freshly chopped green onions or coriander.

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

Dipping sauce suggestions

Thai ribs are best served with a dipping sauce. Nam jim jaew is our go-to for grilled meat, but I also have a recipe for mookata sauce, which is my favorite BBQ dip.

You may also like them with Thai sweet chili sauce or hot sauce!

Storage tips

After marinating: If you’ve prepped the ribs but can’t grill right away, store them in the fridge in an airtight container or wrapped tightly in cling film. They’ll keep for up to 2 days, or you can freeze them for up to 2 months. Thaw in the fridge before grilling.
After grilling: Store leftovers in a sealed container in the fridge and enjoy within 2 days.
Reheating: Warm them in the oven at 350°F (175°C) for 10–15 minutes, covered with foil to keep them from drying out.

More Thai pork recipes to try

Nam tok moo
Thai pork bone soup (spicy Thai pork bone soup)
Pork jerky (Thai pork jerky)
Mookata (Thai BBQ)

And that’s it! My authentic Thai ribs recipe is smoky, garlicky, and full of bold flavor. Whether you grill them over charcoal for that extra smokiness or keep it simple with a grill pan, they’re always a crowd-pleaser.

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