Thai BBQ Pork Spare Ribs

4.75 from 43 votes

Packed full of amazing flavors like fish sauce, soy sauce, peanuts, cilantro among other awesome ingredients, these Thai BBQ Pork Spare Ribs are also so incredibly easy to make!

Prep Time5

Cook Time3

Marinade6

Total Time9 5

Course: Main Course

Cuisine: Thai

Servings: servings

Calories: 844kcal

Author: Danielle Wolter

Equipment

Grill - Gas or Charcoal

Ingredients

5-6 lbs. Pork Spare Ribs
Crushed peanuts optional for garnish

Marinade

1 tbsp. Thai red curry paste
2 garlic cloves minced
2 tbsp. rice vinegar
2 tbsp. fish sauce
1 tbsp. soy sauce
1 tbsp. coconut sugar

Thai BBQ Sauce

2 tbsp. soy sauce
4 tbsp. fish sauce
2 tbsp. cilantro minced
4 tbsp. peanut butter
4 tbsp. brown sugar
1 ½ tbsp. tomato paste
2 tsp. rice vinegar
2 tbsp. chili garlic sauce

Instructions

Combine all the marinade ingredients in a bowl and add the ribs, flipping to make sure the surface of the meat is covered. Let sit in the fridge for at least 6 hours, or overnight (preferred).
Combine all the BBQ sauce ingredients in a bowl and mix well to combine. Store in the fridge until ready to use.
Heat the grill to 250 degrees. Wrap the marinated ribs tightly with aluminum foil (use several layers of foil to prevent leakage) and place on the grill.
Cook for 2 ½ hours at about 250 degrees, flipping every 30 minutes to keep the ribs juicy.
Remove the ribs from the grill and take the foil off. Turn the grill up to 400 degrees.
Brush the Thai BBQ sauce over the ribs and place them directly on the grill. Cook for about 7-10 minutes per side, or until sauce has caramelized.
Remove from the grill, slice with a cleaver or kitchen shears, and serve brushed with additional BBQ sauce and crushed peanuts.

Notes

When slow cooking, always grill with the lid down;
Ribs should be grilled on indirect heat, i.e. place the ribs on the side of the grill opposite from the burner (or coals) that are on;
Check the grill periodically to ensure it is staying around 250 degrees. Cooking the ribs low and slow is the key to tender, juicy, perfect ribs.

Nutrition