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Blend fish sauce, oyster sauce, sweet dark soy sauce, sugar, garlic, cilantro, white pepper, and lime juice in a spice grinder or small food processor. Use a mortar and pestle to pound the garlic, cilantro, and white pepper into a rough paste in a food processor, and spice grinders are available. Then add the remaining ingredients (the sauces) to the paste in the mortar. *If your rib racks are not separated, use a sharp knife to slice the ribs on a cutting board. Wash the ribs with cold water and pat dry with paper towels. Remove the membrane before marinating. See the FAQ section below.
Place the pork spare ribs in a large bowl. Pour the marinade over the ribs, then cover tightly with plastic wrap or aluminum foil before refrigerating the meat. A deep dish, baking sheet, or large resealable plastic bag is also great for marinating the meat. If using a Ziploc bag, seal the bag and massage the marinade into the ribs. Let the ribs marinate in the refrigerator for at least 4 hours or overnight for best results.
Remove the marinated ribs from the refrigerator, and turn the ribs a couple of times to get the marinating sauce to cover each individual rib, especially on the meaty side. Let sit at room temperature for 30-45 minutes before grilling. 10 minutes before grilling, preheat the grill to medium-low heat.
Place ribs on the hot grill. Do not discard the remaining marinade. We'll use the reserved marinade to brush on the meat while grilling for extra flavor and tenderness.
Grill the ribs over medium-low for about 25-30 minutes per side or until the internal temperature reaches 165°F. If the meat gets dry and looks darkened, move those pieces to the side from indirect heat. Use the extra sauce or the oil to baste on the meat as you go along.
Once the meat is fully cooked, remove the spare ribs from the grill to a large serving platter. Serve the Thai grilled BBQ pork spare ribs hot with your favorite sides. Have plenty of paper towels ready to wipe your fingers! Enjoy!