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Thai Style Pork Ribs

I little while ago I had a request for a ribs recipe that didn’t use a tomato sauce. My first attempt was a fail and they were so bland I decided not to post the recipe. I did eat them… After putting tomato based barbecue sauce on them.


But these Thai Style Ribs? Winner! Winner! I think they’re the best ribs I’ve ever had. I’m not kidding. They’re quick and easy to prepare but you do have to plan ahead a bit because they need to sit in the marinade for at least two hours. And they also take 90 minutes to bake in the oven. So plan ahead and get ready for the best ribs you’ve ever had!

Prep time: 10 minutes + 2 hours in the refrigerator to soak in the marinade

Cooking time: 90 minutes

Serves: 4+



  • 4 pounds pasture raised pork ribs

  • 1 C sliced shallots

  • 10 scallions, sliced

  • 1 Three inch piece of fresh ginger, sliced

  • 8 large cloves of garlic, peeled

  • 1 C coarsely chopped fresh cilantro

  • 6 T coconut aminos

  • 2 T fish sauce

  • 1 t Himalayan salt or sea salt

  • 1 t freshly ground black pepper

  • 2 T organic honey


  • Place the sliced shallots, sliced scallions, sliced ginger, garlic, chopped cilantro, coconut aminos, fish sauce, salt, pepper and honey in a food processor and run it until the mixture turns into a coarse paste.

  • Place ½ of the marinade mixture into each of two one-gallon ziploc freezer bags and add half of the ribs to each bag. Seal and mix well to coat all sides of the ribs well. Place the ribs in the bags in the refrigerator for at least 2 hours.

  • Preheat your oven to 350 degrees. Place the ribs bone side down on two large baking sheets ( I use Silpats to keep them from sticking)

  • Bake until the ribs are dark brown and the meat is just starting to fall off the bones, about 90 minutes. It’s a good idea to switch the pans in the oven halfway through so that they cook evenly.