BBQ Ribs with a Thai Twist

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Thai Spareribs with Blue Chili Barbecue Sauce

Thai Spice Rub

2 tablespoons kosher salt

2 tablespoons brown sugar

2 teaspoons freshly ground black pepper

2 teaspoons ground cumin

2 teaspoons lime zest (2-3 limes)

3/4 teaspoon cayenne pepper

4-5 pounds pork spareribs, trimmed

Blue Chili Barbecue Sauce

2 tablespoon peanut oil

1 shallot, chopped

2 garlic cloves, chopped

1 tablespoon chopped fresh ginger

1 cup ketchup

1 tablespoons fish sauce

2 tablespoon soy sauce

3 tablespoons rice wine vinegar

3 tablespoons brown sugar

1 tablespoon lime juice

2 teaspoon sambal oelek

1 teaspoon ground cumin

1 cup blueberries

2 tablespoon chopped fresh cilantro, plus more for garnish

Sesame seeds, for garnish

Preheat the oven to 275 degrees F. Trim any excess fat from the ribs.

Mix the kosher salt, brown sugar, pepper, cumin, lime zest, cayenne pepper in a small bowl until combined. Sprinkle spice mixture over the ribs and gently rub into the meat on both sides.

Line a baking sheet with aluminum foil. Place the ribs, meat side down, on the sheet foil and cover the baking sheet tightly with another sheet of a foil. Bake the ribs for 2 hours. Remove the foil cover and turn the ribs, meat side up, and bake until the meat is tender and falling off the bone, 1 1/2 to 2 hours.

Meanwhile, make the barbecue sauce. Heat the oil in a saucepan over a medium-high heat. Add the shallots, garlic and ginger. Cook until tender, about 3 minutes. Add the ketchup, fish sauce, soy sauce, vinegar, sugar, lime juice, chili sauce, cumin, blueberries and 2 tablespoons cilantro. Stir to combine and cook, uncovered, until thickened and slightly reduced, about 15 minutes, stirring occasionally. Pour the sauce into a blender and process until smooth.

When the ribs are done, turn the oven to broil and brush the ribs with sauce. Heat under the broiler to caramelize the sauce, about 2 minutes. Remove the ribs from the oven and let them rest, covered loosely with foil for 10 minutes. Cut the ribs between the bones and serve with blue chili barbecue sauce on the side


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