Soya sauce and coriander glazed pork ribs

    1 hour 10 mins

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


    Bangkok (Krung Thep Maha Nakhon), Thailand
    2 people made this

    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 (2)


    Amazing! This was my first time making ribs, and I was blown away, though I wasn't 100% true to the recipe. The ingredient list is fairly exotic for me, and I had to make some adjustments based on what I had, but I will definitely make again and seek out the proper ingredients. I used lemon instead of lime, turbinado sugar, regular soy sauce (liquid aminos, actually) and black peppercorns instead of Szechuan. Also changed some measurements, as several seemed strange to me . For 1 lb of babyback ribs, (rack I had was 2.5 lbs, and I was making a half rack), the sauce ingredients seemed way too much. I probably made about 1/3 of what the sauce part of the recipe called for and still had far more than I could use (though I opted to use the sauce as a final baste and then a side dip, rather than a glaze toss. I was scared that too tender ribs would fall apart in an attempt to toss, plus I was attracted to the idea of the sauce baste caramelizing in the oven after researching baby back recipes). I suppose you could save leftover sauce, but I don't have anything proper to store a sticky sauce like this in right now. I used cola instead of water as the cooking liquid (I think “Dr.” type soda may be even better, will try next time). Eyeballed a simple syrup with the sugar, adding as I went, didn’t bother with measurements for that. 1 small lemon’s (with a too thick skin, less juice than an average lemon) worth of juice, 1.5 tsp fish sauce (that I did measure, y  -  16 Mar 2017  (Review from Allrecipes US | Canada)


    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)