If you’re in the mood for ribs that melt in your mouth, are loaded with bold Southeast Asian flavor, and don’t require a grill to make, these Slow-Baked Thai Ribs with Red Curry Marinade are your new obsession. The red curry paste creates a rich, spicy, and slightly sweet base, while ingredients like coconut milk, fish sauce, and brown sugar round out the flavor. These sticky pork ribs are slow-baked in the oven until they’re fall-off-the-bone tender, then caramelized under the broiler for that craveable crust. This dish strikes that magical balance between comforting and exotic, and it’s one of those rib recipes that’ll make you wonder why you haven’t tried Asian pork ribs sooner.
Slow-Baked Thai Ribs with Red Curry Marinade
Prep Time 20 minutes mins
Cook Time 3 hours hrs
Total Time 3 hours hrs 20 minutes mins
Course Main Course
Cuisine Thai
Large Baking Sheet or Roasting Pan Must be big enough to lay the ribs flat.
Aluminum foil Essential for wrapping the ribs tightly to keep them juicy.
Mixing bowl For whisking together the marinade.
Basting brush Optional, but helpful for brushing on extra marinade or glaze.
Chef’s Knife For trimming and portioning ribs.
Meat Thermometer Optional, but great for checking doneness (aim for about 195°F internal for ultimate tenderness).
For the Ribs & Marinade
- 3 pounds pork spare ribs St. Louis-style ribs or baby back ribs also work
- 3 tablespoons Thai red curry paste
- 1 tablespoon fresh ginger grated
- 4 garlic cloves minced
- 1 tablespoon brown sugar
- 1 tablespoon fish sauce
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon ground white pepper or black if preferred
- 1 cup unsweetened coconut milk
- Juice of 1 lime
- 2 teaspoons cornstarch optional, for thickening glaze later
For Garnish (optional but recommended)
- Chopped fresh cilantro
- Thinly sliced green onions
- Lime wedges
- Crushed peanuts or toasted sesame seeds
- Red chili flakes for extra heat
Prepare the Ribs
Start by removing the thin membrane from the back of the ribs—it’s a simple step that makes a big difference in texture. Use a butter knife to lift one corner of the membrane, then grab it with a paper towel and peel it off.
Pat the ribs dry with paper towels and cut them into halves or thirds if needed to fit your baking pan.
Mix the Marinade
In a medium bowl, whisk together the red curry paste, ginger, garlic, brown sugar, fish sauce, soy sauce, sesame oil, white pepper, coconut milk, and lime juice. This marinade balances heat, sweetness, and umami—exactly what you'd expect from a good Thai ribs recipe.
Marinate the Ribs
Place the ribs in a large resealable plastic bag or a non-reactive dish. Pour about two-thirds of the marinade over the ribs, reserving the rest for basting or glazing later. Massage the marinade into the meat to ensure every inch is coated.
Seal and refrigerate for at least 4 hours, but ideally overnight for maximum flavor infusion.
Slow-Bake the Ribs
Preheat your oven to 300°F (150°C). Line a baking sheet with foil and place the ribs meat-side up. Cover tightly with another layer of foil.
Bake for 2.5 to 3 hours, until the ribs are tender and a knife slides easily between the bones. These aren’t just any pork rib recipes—this low-and-slow method guarantees juicy, flavorful results.
Reduce the Reserved Marinade
While the ribs bake, simmer the reserved marinade in a small saucepan over medium-low heat. If you want a glaze, mix in 2 teaspoons of cornstarch dissolved in a tablespoon of water. Stir constantly until it thickens to a syrupy consistency. Set aside.
Broil for Caramelization
Once the ribs are cooked through, uncover them and brush generously with the thickened glaze. Crank your oven to broil and place the ribs under the broiler for 3-5 minutes, watching closely so they don’t burn. This creates that signature sticky, lacquered finish you love in korean bbq pork and chinese spare ribs recipes.
Rest, Slice & Serve
Remove the ribs from the oven and let them rest for 10 minutes before slicing between the bones. Garnish with chopped cilantro, green onions, lime wedges, and crushed peanuts if desired.
Perfect Pairings
Wondering what to serve with your sticky pork ribs? Here are some bold and balanced sides that complement the complex flavors of the Thai marinade:
1. Jasmine Rice or Coconut Rice
The perfect blank canvas to soak up all that saucy goodness. Coconut rice adds an extra layer of creaminess that works incredibly well with the red curry profile.
2. Pickled Vegetables
Think thinly sliced cucumbers, carrots, and red onions marinated in rice vinegar. These brighten the richness of the dish.
3. Thai Papaya Salad (Som Tum)
The refreshing crunch and spicy-sour flavors balance the sweetness of the ribs beautifully.
4. Grilled Pineapple or Mango Salsa
A fruity element brings out the natural sweetness in the ribs and adds freshness to the plate.
5. Cold Beer or Thai Iced Tea
For drinks, opt for a cold lager, a hoppy IPA, or even a Thai iced tea to contrast the heat.
FAQs
1. Can I use baby back ribs instead of spare ribs?
Yes! Baby back ribs are leaner and a bit more tender, though they may cook a little faster. St. Louis-style ribs (a type of spare ribs) work great for that perfect meat-to-fat ratio.
2. What type of pork is best for this recipe?
Bone-in pork spare ribs are ideal, as they have enough fat and connective tissue to stay juicy after long cooking. Boneless pork can be used, but the texture won’t be quite the same.
3. Can I grill these instead of baking?
Absolutely. While this recipe is designed for oven baking, you can finish them on the grill after slow-cooking for that smoky char. It’s a fun way to merge korean bbq ribs with a thai twist.
4. Is there a vegetarian alternative to this dish?
You can try the same marinade on tofu, tempeh, or roasted eggplant. While it won’t replicate pork ribs exactly, you’ll still get that delicious red curry flavor.
5. Can I make this ahead of time?
Definitely. Marinate the ribs a day in advance, and even bake them ahead of time. Reheat under the broiler right before serving for that caramelized finish.
