(Since 1999)

RECIPE SECTION - Over 10,000 Recipes


Home   |   Articles   |   Food_Trivia   |   Today_in_Food_History   |   Food_Timeline   |   Recipes   |   Cooking_Tips   |   Videos   |   Food_Quotes   |   Who’s_Who   |   Culinary_Schools_&_Tours   |   Food_Trivia_Quizzes   |   Food_Poems   |   Free_Magazines   |   Food_Festivals_&_Events

You are here > Home > Recipes

Meat RecipesPork Recipes page 1PORK RIBS >>>>> >  Tangy Thai Baby Back Ribs


FREE Magazines
and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.



From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees



Quick Fix Gluten Free
by Robert M. Landolphi
The bright and complex sweet-and-sour tastes of Thai cooking pair with smoky, spicy barbecue flavor in these unique and incredible baby back ribs.
Makes 4 to 6 servings
Cooking Time: 4½ hours


    • 3 pounds baby back ribs
    • 1 teaspoon kosher salt
    • 1/2 teaspoon freshly ground black pepper
    • 1/4 cup gluten-free soy sauce
    • 1/4 cup sweet chill sauce
    • 1/4 cup freshly squeezed lime juice
    • 1/3 cup packed brown sugar
    • 1 tablespoon gluten-free Thai fish sauce
    • 1 teaspoon toasted sesame oil
    • 1 tablespoon minced peeled fresh ginger
    • 1 clove garlic, minced
    • 1/4 teaspoon hot red pepper flakes
    • 1/4 cup plus 1 tablespoon chopped fresh cilantro


Preheat the oven to 200°F and season both sides of the ribs with salt and pepper. Place the ribs on a greased baking sheet, cover with aluminum foil, and cook for 4 hours. Remove the ribs from the oven and set aside to cool.

In a medium saucepan over medium heat, whisk together the soy sauce, sweet chili sauce, lime juice, brown sugar, fish sauce, sesame oil, ginger, garlic, red pepper, and 1/4 cup of the cilantro and simmer just until the sugar is melted and the sauce Is slightly thickened. Remove from the heat and set aside to cool.

Preheat a grill to medium heat.

Brush some of the sauce on both sides of the ribs. Cook for 30 minutes, turning every 10 minutes and brushing with more sauce. Cut the ribs into sections, place on a platter, and sprinkle with the remaining tablespoon of cilantro.

Chef's Note:
To save time the sauce can be made and the ribs precooked a day ahead of time and refrigerated until needed


  Home   |   About Us & Contact Us   |   Recipe Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of from your website.
For permission to use any of this content please E-mail:
All contents are copyright © 1990 - 2024  James T. Ehler and unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission. Logo


Popular Pages