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Slow Baked Thai Ribs with Red Curry marinade

Slow-Baked Thai Ribs with Red Curry Marinade

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Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Course Main Course
Cuisine Thai
Servings 1

Equipment

  • 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).

Ingredients
  

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

Instructions
 

Prepare the Ribs

  1. 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.
  2. Pat the ribs dry with paper towels and cut them into halves or thirds if needed to fit your baking pan.

Mix the Marinade

  1. 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

  1. 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.
  2. Seal and refrigerate for at least 4 hours, but ideally overnight for maximum flavor infusion.

Slow-Bake the Ribs

  1. 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.
  2. 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

  1. 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

  1. 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

  1. 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.