Marinated Thai-Style Pork Spareribs

द्वारा सहकर्मी समीक्षा की गई यूके रेसिपी संपादकद्वारा लिखित यूके रेसिपी संपादकमूल रूप से प्रकाशित 29 जनवरी 2026

मरीज की संपादकीय दिशानिर्देशोंस्थापित. 2 मिनट पढ़ने का समय

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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 sliced shallots
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 चम्मच कोषेर नमक
1 teaspoon fresh coarsely ground black pepper
2 बड़े चम्मच चीनी
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
Thai Chilli-Herb Dipping Sauce

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 .

अस्वीकरण

हालांकि यह सुनिश्चित करने के लिए हर संभव प्रयास किया गया है कि जानकारी सटीक और अद्यतन हो, व्यक्तिगत आवश्यकताएँ भिन्न हो सकती हैं और आहार संबंधी आवश्यकताएँ व्यक्तिगत स्वास्थ्य स्थितियों के आधार पर भिन्न हो सकती हैं। किसी भी रेसिपी को तैयार करने या उपभोग करने से पहले हमेशा खाद्य लेबल और एलर्जेन जानकारी की जाँच करें। यदि आपको विशेष स्वास्थ्य चिंताएँ, एलर्जी, असहिष्णुता हैं, या आप चिकित्सकीय रूप से निर्धारित आहार का पालन कर रहे हैं, तो अपने आहार या जीवनशैली में महत्वपूर्ण परिवर्तन करने से पहले अपने जीपी, फार्मासिस्ट, या पंजीकृत आहार विशेषज्ञ से सलाह लें।.