Soya sauce and coriander glazed pork ribs

    Soya sauce and coriander glazed pork ribs


    1 person made this

    About this recipe: The pork ribs are slowly cooked until tender and then tossed in a sweet and spiced sauce that will have everyone raving.

    Wiley Bangkok (Krung Thep Maha Nakhon), Thailand

    Serves: 6 

    • For the ribs
    • 400g pork baby back ribs
    • 2 tablespoons coriander seeds, toasted and ground
    • 2 tablespoons Szechuan peppercorns, toasted and ground
    • 4 tablespoons salt
    • For the glaze
    • 110g palm sugar
    • 60ml (1/4 cup) water
    • 125ml (1/2 cup) lime juice
    • 2 shallots, sliced thin
    • 5 cloves garlic, sliced thin
    • 2 tablespoons fish sauce
    • 1 cup sweet soya sauce
    • 1 handful coriander, chopped

    Prep:10min  ›  Cook:1hr  ›  Ready in:1hr10min 

    1. Rinse the pork ribs. Rub the coriander seed, Schezchuan peppercorns and salt all over the ribs. Let marinate for a few hours or overnight.
    2. Meanwhile, make the glaze. Get all of the glaze ingredients together as the sauce is quick to make. Start by placing the palm sugar and water in a heavy bottom pot. Heat the sugar on medium heat and cook until it becomes golden brown.
    3. All at once, add the shallots, garlic, lime juice, fish sauce and sweet soya sauce. Cook the sauce down until it coats the back of a spoon and reserve for the ribs.
    4. When the ribs are ready to cook, place in a baking tray with enough water to almost cover the ribs.
    5. Bake at 180 degrees Celsius for 1-2 hours or until the ribs are tender. Alternately, you can cook the ribs slowly over a charcoal until they are tender, being careful not to burn.
    6. When the ribs are tender, cut them into individual bones. Gently toss the glaze with the ribs. To serve, place on a platter and garnish with the chopped coriander.
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    Reviews in English (1)


    I thought it was pretty awful. There are much better recipes on the web for Thai ribs. The ingredient quantities are ridiculous. Way too much of everything and at least 4 times too much salt for the meat rub. 3 days later we still can't get rid of the awful smell the rubbed ribs made whilst cooking.  -  24 Jan 2017  (Review from Allrecipes UK | Ireland)

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