Description
Pork ribs marinated in a flavorful red curry sauce, baked low and slow to achieve tender, juicy meat with a sticky glaze.
Ingredients
Scale
- 3 pounds pork spare ribs, well-marbled
- 3 tablespoons Thai red curry paste
- 1 cup unsweetened coconut milk
- 1 tablespoon fresh ginger, grated
- 4 garlic cloves, minced
- 1 tablespoon brown sugar
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- ½ teaspoon ground white pepper
- 1 tablespoon lime juice
- 1 teaspoon cornstarch, optional
Instructions
- Make the marinade: In a medium bowl, whisk together the red curry paste, ginger, garlic, brown sugar, fish sauce, soy sauce, sesame oil, white pepper, coconut milk, and lime juice.
- Marinate: Place the ribs in a large resealable bag or non-reactive dish. Pour about two-thirds of the marinade over the ribs, reserving the rest. Massage it into the meat so every inch is coated. Refrigerate for at least 4 hours, ideally overnight.
- Bake: Preheat the oven to 300°F (150°C). Line a baking sheet with foil and place the ribs meat-side up. Cover tightly with another layer of foil. Bake for 2.5 to 3 hours, until the ribs are fork-tender.
- Make the glaze: While the ribs bake, simmer the reserved marinade in a small saucepan over medium-low heat. If you want a thicker glaze, whisk the cornstarch into a little water and stir it in, cooking until thickened.
- Glaze and broil: Once the ribs are done, brush them generously with the glaze. Broil on high for 3–5 minutes, watching closely, until caramelized and lightly charred in spots.
Notes
These ribs can also be grilled instead of broiled. For a milder version, use less curry paste; for more heat, add sriracha to the glaze. Leftovers keep well in the refrigerator for up to 3 days.
- Prep Time: 240 minutes
- Cook Time: 150 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 40g
- Cholesterol: 120mg