Thai-Style Spare Ribs

Thai-Style Spare Ribs

These ribs are often served in Thailand to accompany ice-cold beer, said Andy Ricker, the chef and owner of the Pok Pok restaurants in New York and Portland, Ore. He warns against overcooking them: Thai diners prefer ribs on the chewy side rather than falling-off-the-bone tender. They may be cooked over indirect heat in a covered charcoal grill, but it is far easier to bake them in a slow oven, then reheat (on the grill, if you wish) at the last minute. The ribs are quite flavorful on their own, but serve them with a spicy dipping sauce if you prefer.
  • Total:
  • Serves: 4 persons



  1. Step 1

    Lay the ribs flat in a roasting pan. (You will have 4 long pieces.) Season lightly with salt on both sides.
  2. Step 2

    Make the marinade: In a small bowl, combine honey, soy sauce, tamarind paste, sesame oil, garlic, ginger, red pepper, black pepper, cinnamon, nutmeg and cayenne. Add the wine and 1/4 cup hot water and whisk well.
  3. Step 3

    Pour marinade over ribs to completely coat. Marinate at room temperature for 2 hours, turning once or twice, or cover and refrigerate for several hours or overnight.
  4. Step 4

    Position a rack in the middle of the oven and heat to 250 degrees. Transfer the roasting pan, uncovered, to the rack. Roast ribs for 1 1/2 hours, basting with pan juices and turning ribs over every 20 minutes or so. If pan juices seem to be drying out or burning, add a little water to the pan. (Alternatively, cook ribs over indirect heat in a covered charcoal grill, turning ribs every 20 minutes or so.)
  5. Step 5

    Pour juices from the roasting pan into a small saucepan. Spoon off fat from surface of sauce, then simmer sauce for a few minutes until slightly thickened, then use the juices to paint the ribs.
  6. Step 6

    Turn up oven heat to 400 degrees. Return ribs to oven for 10 to 15 minutes, until nicely glazed. (Alternatively, return ribs to the grill to glaze.)
  7. Step 7

    Use a sharp knife to divide ribs, cutting between the bones. Pile ribs onto a platter, sprinkle with garlic chives and cilantro, and serve.