Thai Glazed Pork Spare Ribs

By February 13, 2020April 1st, 2020Pork/Veal

OMG these ribs are so deliciously finger-licking and so worth the effort



Prep time

15 Minutes plus

Marinating: 2 Hours

Cooking time

1 1⁄2  Hours



  • pinch salt and pepper
  • ½ tablespoon soy sauce
  • ½ tablespoon hoisin sauce
  • 1 tablespoon plain flour or cornflour
  • 6 pork ribs

Method for Marinade

  • Wash the ribs and pat dry with paper towel
  • Mix the marinade ingredients together (except the flour) and rub into the ribs
  • Dust the flour all over the ribs, cover and place them in refrigerator for at least 2 hours or overnight

Ingredients for Glaze 

  • ½ cup tomato sauce
  • 2 tablespoons water
  • 2 tablespoons vinegar
  • 2 tablespoons brown sugar
  • 1 ½ tablespoons olive oil
  • 1 tablespoon paprika
  • 1 tablespoon grated garlic 
  • ½ tablespoon chilli powder
  • 1½ tablespoons plum sauce
  • 1½ tablespoons brandy
  • 1½ tablespoons sweet chilli sauce
  • pinch cayenne pepper
  • Garnish
  • 1 sprig coriander 

Method for Glaze

Preheat oven 180ºc

  • Heat oil in a saucepan over medium heat, add garlic and sauté until just turns brown
  • Add the remaining ingredients and bring to boil, stir until glaze starts thickens and become sticky
  • Reserve ⅓ of the glaze for basting
  • Place the ribs in an ovenproof dish and pour the remaining glaze over the ribs. Bake in preheated oven for ¾ hour. If ribs start to dry out baste with a little of the reserved glaze and add a little water to pan, cook another 15 minutes
  • Place onto a serving plate with jug remaining glaze
  • Garnish with sprig of coriander
  • Serve and Enjoy!

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