Thai-Style Baby Back Ribs

By John Willoughby and Chris Schlesinger

Updated September 2, 2015

  • Melina Hammer for The New York Times
Media 1 of 1
Total Time
40 minutes
Rating
5(261)
Comments
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Pork ribs are often found under layers and layers of sauce and seasoning. In this recipe, stripped down to tropical-climate easiness, the ribs are grilled after being sprinkled generously with salt and pepper, not marinated or spice-rubbed. The infusing of the flavors — fish sauce, soy sauce, lime juice, jalapeños, ginger, garlic and lemon grass — comes after the cooking is done. It’s pretty neat how good that tastes. The recipe makes three or four entrée servings, but it also makes a good appetizer for six to eight.

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Ingredients

Yield:3 to 4 entrée servings

  • 2 racks of baby back ribs, about three to three and a half pounds total

  • Salt and freshly cracked pepper

  • ¼ cup fish sauce

  • ¼ cup soy sauce

  • ¼ cup fresh lime juice (from about 2 limes)

  • 1 tablespoon sugar

  • 2 tablespoons minced jalapeños or other fresh chilies of your choice

  • 2 tablespoons minced ginger

  • 1 tablespoon minced garlic

  • 3 tablespoons finely chopped fresh lemon grass

Ingredient Substitution Guide
Nutritional analysis per serving

9 grams carbs; 369 milligrams cholesterol; 1245 calories; 37 grams monosaturated fat; 14 grams polyunsaturated fat; 31 grams saturated fat; 88 grams fat; 1 gram trans fat; 1 gram fiber; 2756 milligrams sodium; 105 grams protein; 4 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Build a fire in your grill; when the coals are all covered with gray ash and the temperature is medium-low (you can hold your hand 5 inches above the coals for 7 seconds), you’re ready to cook. (For a gas grill, turn all burners to high, lower cover and heat for 15 minutes, then turn burners to medium-low.)

  2. Step 2

    Sprinkle the ribs generously with salt and pepper, place them on the grill directly over the coals, and cook until a peek inside shows that the meat no longer has any pink at the center, about 10 to 12 minutes per side.

  3. Step 3

    When the rib racks come off the grill, cut them into individual ribs and place in a large bowl. Add all the remaining ingredients, toss to coat, season with more salt and pepper if needed, and serve.

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Ratings

5 out of 5
261 user ratings
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Comments

Bob

Cooked ribs in oven for 2 1/2 hours at 290°. Finished at 425° for 15 min. Sauce was good but will reduce fish sauce to 2 T as it was pretty salty. Simple and delicious. Served with rice and broccoli.

A welcome change

I've always thought of ribs as fatty and heavy. There were so good and not too fatty. The lime was the flavor bomb that ribs need as far as I'm concerned. We also grilled some shrimp and threw them in the bowl with the ribs. Excellent!

Pat Brownlie

Great recipe for barbecue! Adjust the heat to your liking by adjusting the chilies. I use serranos instead of jalapenos.

Mark

I’m used to cooking ribs low-and-slow, so I had doubts about this recipe. But they turned out great. Does not result in falling-off-the bone tenderness but they were tender enough and the sauce is delicious. Mine took a little longer to get done than the recipe says, but that’s because there were some chunky ribs in the mix.

Becky

Enjoyed this a lot! Basically followed Bob's comment and cooked the ribs in the oven for 2 1/2 hours at 290. Finished at 425 for 15 minute. Reduced fish sauce and that was a good call -- they were perfectly seasoned. Will make again. Served with coconut rice (another NYT cooking recipe) and steamed sweet potatoes.

Abhishek

@Becky did you marinate the ribs at all?

Rebecca

Has anybody tried marinating the ribs in the sauce before grilling them? Just wondering if that might infuse them with even more flavor, and use remaining marinade for rice, etc.

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