Marinated Thai-Style Pork Spareribs

Revisione paritaria di Redattori di ricette del Regno UnitoAutore Redattori di ricette del Regno UnitoPubblicato originariamente 29 Gen 2026

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These Thai-style pork spare ribs are a masterclass in balancing savoury, sweet and aromatic flavours. The marinade, a fragrant blend of fresh coriander, ginger, garlic and fish sauce, permeates the meat to create a deep, complex profile that is quintessentially South East Asian. By roasting the ribs slowly in the oven, the sugars in the marinade caramelise into a rich glaze, leaving the pork incredibly tender with a beautiful, dark golden colour.

This dairy-free dish is an excellent choice for a casual weekend dinner or a crowd-pleasing party platter. Serving the ribs as individual riblets makes them easy to handle, especially when paired with a zesty chilli and herb dipping sauce to cut through the richness of the pork. For a complete meal, serve alongside jasmine rice and a crisp cucumber salad.

Ingredients for Marinated Thai-Style Pork Spareribs

120g di scalogni affettati
10 spring onions, coarsely chopped
One 3-inch piece fresh ginger, sliced
8 large cloves garlic, peeled
1 cup coarsely chopped fresh coriander including thin stems (and roots, if possible)
90ml soy sauce
2 tablespoons Thai or Vietnamese fish sauce (nam pla or nuoc mam)
1 cucchiaino di sale kosher
1 teaspoon fresh coarsely ground black pepper
2 cucchiai di zucchero
1.8kg pork spare ribs, cut by your butcher across the bone into 2- to 3-inch "racks," each rack cut between the bones into individual 2- to 3-inch-long riblets
Salsa di Immersione al Peperoncino e Erbe Thai

How to make Marinated Thai-Style Pork Spareribs

Put the shallots, spring onions, ginger, garlic, coriander, soy sauce, fish sauce, salt, pepper, and sugar in the bowl of a food processor. Process to a loose, finely chopped paste, scraping down the sides of the bowl once or twice.
Place pork ribs in a large bowl or a pair of heavy resealable plastic bags. Thoroughly coat the ribs with the marinade, massaging the paste into the flesh for a minute or so. Cover and marinate at room temperature for 2 hours or up to 5 hours in the refrigerator, tossing the ribs once or twice during this time.
Preheat oven to 177°C. Spread the ribs out, bone-side down, on two large, parchment-lined baking sheets and bake until ribs are deeply coloured and very tender but not yet falling from the bone, about 11/2 hours, occasionally rotating the pans to encourage even cooking. Remove from the oven and serve with small bowls of Thai Chilli-Herb Dipping Sauce .

Avvertenza

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