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Soy Sauce and Coriander-Glazed Pork Ribs

Rated as 5 out of 5 Stars

"The pork ribs are slowly cooked until tender and then tossed in a sweet and spiced sauce that will have everyone raving."
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Ingredients

4 h 29 m servings 369 cals
Original recipe yields 4 servings

Directions

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  1. Heat a small skillet over medium heat. Add coriander seeds and peppercorns; toast until fragrant, 1 to 2 minutes. Transfer to a spice grinder; pulse until finely ground.
  2. Place pork ribs in a shallow baking dish. Rub ground coriander, peppercorns, and salt over the pork. Cover with plastic wrap and let marinate in the refrigerator, 3 hours to overnight.
  3. Combine palm sugar and 1/4 cup water in a small saucepan over medium heat; cook until sugar dissolves and turns golden brown, 8 to 10 minutes. Immediately stir in sweet soy sauce, lime juice, shallots, fish sauce, and garlic. Simmer until sauce thickens enough to coat the back of a spoon, 5 to 10 minutes.
  4. Preheat oven to 350 degrees F (175 degrees C).
  5. Uncover pork ribs and pour in enough water to almost cover them.
  6. Bake in the preheated even until ribs are tender, 1 to 2 hours. Cut between the bones to separate the individual ribs. Gently toss with glaze and garnish with fresh cilantro.

Footnotes

  • Cook's Notes:
  • Get all the glaze ingredients ready before you start making the glaze because it has to come together quickly.
  • You can also cook the pork ribs slowly over a charcoal grill until tender, being careful not to burn them.
  • Editor's Note:
  • Nutrition data for this recipe includes the full amount of brine ingredients. The actual amount of brine consumed will vary.
  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


Per Serving: 369 calories; 15.3 g fat; 43.1 g carbohydrates; 18.1 g protein; 58 mg cholesterol; 4209 mg sodium. Full nutrition

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Reviews

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Amazing! This was my first time making ribs, and I was blown away, though I wasn't 100% true to the recipe. The ingredient list is fairly exotic for me, and I had to make some adjustments based ...