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

Wiley
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
For the Ribs:
For the Glaze:

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

  • Preheat oven to 350 degrees F (175 degrees C).

  • Uncover pork ribs and pour in enough water to almost cover them.

  • 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.

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.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

369 calories; 15.3 g total fat; 58 mg cholesterol; 4209 mg sodium. 43.1 g carbohydrates; 18.1 g protein; Full Nutrition

Reviews (1)

Read More Reviews

Most helpful positive review

Rating: 5 stars
03/27/2017
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 on what I had but I will definitely make again and seek out the proper ingredients. I used lemon instead of lime turbinado sugar regular soy sauce (liquid aminos actually) and black peppercorns instead of Szechuan. Also changed some measurements as several seemed strange to me. For 1 lb of babyback ribs (rack I had was 2.5 lbs and I was making a half rack) the sauce ingredients seemed way too much. I probably made about 1/3 of what the sauce part of the recipe called for and still had far more than I could use (though I opted to use the sauce as a final baste and then a side dip rather than a glaze toss. I was scared that too tender ribs would fall apart in an attempt to toss plus I was attracted to the idea of the sauce baste caramelizing in the oven after researching baby back recipes). I suppose you could save leftover sauce but I don't have anything proper to store a sticky sauce like this in right now. I used cola instead of water as the cooking liquid (I think Dr. type soda may be even better will try next time). Eyeballed a simple syrup with the sugar adding as I went didn t bother with measurements for that. 1 small lemon s (with a too thick skin less juice than an average lemon) worth of juice 1.5 tsp fish sauce (that I did measure y Read More
(1)
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
03/27/2017
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 on what I had but I will definitely make again and seek out the proper ingredients. I used lemon instead of lime turbinado sugar regular soy sauce (liquid aminos actually) and black peppercorns instead of Szechuan. Also changed some measurements as several seemed strange to me. For 1 lb of babyback ribs (rack I had was 2.5 lbs and I was making a half rack) the sauce ingredients seemed way too much. I probably made about 1/3 of what the sauce part of the recipe called for and still had far more than I could use (though I opted to use the sauce as a final baste and then a side dip rather than a glaze toss. I was scared that too tender ribs would fall apart in an attempt to toss plus I was attracted to the idea of the sauce baste caramelizing in the oven after researching baby back recipes). I suppose you could save leftover sauce but I don't have anything proper to store a sticky sauce like this in right now. I used cola instead of water as the cooking liquid (I think Dr. type soda may be even better will try next time). Eyeballed a simple syrup with the sugar adding as I went didn t bother with measurements for that. 1 small lemon s (with a too thick skin less juice than an average lemon) worth of juice 1.5 tsp fish sauce (that I did measure y Read More
(1)
Rating: 5 stars
03/27/2017
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 on what I had but I will definitely make again and seek out the proper ingredients. I used lemon instead of lime turbinado sugar regular soy sauce (liquid aminos actually) and black peppercorns instead of Szechuan. Also changed some measurements as several seemed strange to me. For 1 lb of babyback ribs (rack I had was 2.5 lbs and I was making a half rack) the sauce ingredients seemed way too much. I probably made about 1/3 of what the sauce part of the recipe called for and still had far more than I could use (though I opted to use the sauce as a final baste and then a side dip rather than a glaze toss. I was scared that too tender ribs would fall apart in an attempt to toss plus I was attracted to the idea of the sauce baste caramelizing in the oven after researching baby back recipes). I suppose you could save leftover sauce but I don't have anything proper to store a sticky sauce like this in right now. I used cola instead of water as the cooking liquid (I think Dr. type soda may be even better will try next time). Eyeballed a simple syrup with the sugar adding as I went didn t bother with measurements for that. 1 small lemon s (with a too thick skin less juice than an average lemon) worth of juice 1.5 tsp fish sauce (that I did measure y Read More
(1)