Slow-Baked Thai Ribs with Red Curry Marinade

Ingredients:

1.36 kg (3 lb) pork spare ribs (St. Louis or baby back)

3 tbsp Thai red curry paste

1 tbsp fresh ginger, grated

4 garlic cloves, minced

1 tbsp brown sugar

1 tbsp fish sauce

1 tbsp soy sauce

1 tsp sesame oil

½ tsp ground white or black pepper

1 cup unsweetened coconut milk

Juice of 1 lime

2 tsp cornstarch (optional for glaze)

Garnish (optional): chopped cilantro, thinly sliced green onions, lime wedges, crushed peanuts or chili flakes

Directions:

Remove the thin membrane from the back of the ribs and pat ribs dry. Cut into halves or thirds if needed to fit your baking pan.

In a medium bowl whisk together red curry paste, grated ginger, garlic, brown sugar, fish sauce, soy sauce, sesame oil, pepper, coconut milk, and lime juice to make the marinade.

Place ribs in a large resealable bag or dish. Pour about two‑thirds of the marinade over the ribs, reserving the rest for glazing later. Massage to coat evenly. Refrigerate for at least 4 hours or overnight.

Preheat oven to 150 °C (300 °F). Line a baking sheet or roasting pan with foil and lay the ribs meat‑side up. Cover tightly with another layer of foil. Bake for 2 ½‑3 hours until ribs are fork‑tender.

While ribs cook, simmer the reserved marinade in a small saucepan. If you want a glaze, whisk in cornstarch dissolved in a little water and cook until thickened.

Once ribs are done, brush generously with glaze, then broil on high 3‑5 minutes to caramelize the exterior (watch closely).

Let rest 10 minutes, slice between bones, garnish with cilantro, green onions, lime, and peanuts, and serve hot.

Prep Time: 20 minutes (+ marinating time) | Cook Time: 3 hours | Total Time: ~3 hrs 20 min

Kcal: ~550 kcal per serving | Servings: 6