Thai honey soy glazed ribs

Honey sriracha pork ribs
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Oh my. If I could only ever use one recipe for ribs this offering from Hot Thai kitchen would be a serious contender.

Tender, succulent pork combined with a flavorsome yet not overpowering saucy glaze. The sriracha gives a nice kick but if you are not too keen on spicy foods try using tomato ketchup instead.

Thai honey soy glazed ribs
Serves 2


8-10 meaty pork ribs, cut into individual ribs
5 coriander stems
7 cloves garlic
1 teaspoon white peppercorns
2 teaspoons coriander seeds, toasted
3 tablespoons oyster sauce
2 tablespoons soy sauce
2 tablespoons honey
2 tablespoons Sriracha hot sauce
2 teaspoons black soy sauce


Pound the coriander seeds in a mortar and pestle just until they are broken up into small pieces, they don’t need to be super fine.

Combine all marinade ingredients together, including the coriander seeds, and pour over ribs. Coat the ribs thoroughly in the marinade and set aside while you prepare other ingredients.

In a mortar and pestle, pound together the garlic, coriander stems and white peppercorns into a fine paste.

In a wok or large saucepan add a little vegetable oil and saute the garlic paste until it starts to turn golden.

Add the ribs, making sure you get ALL the marinade in there, and add just enough water to almost cover the ribs.

Bring to a low simmer and cover the pot; reduce the heat to low and simmer for 35-45 minutes or until ribs are fork tender, but not falling-off-the-bone tender, exact timing will depend on the size of your ribs—if they are meaty, they will take longer. Check from time to time, adding a little more water if needed.

Once the ribs are cooked remove them from the cooking liquid. Cover in foil to keep warm while you reduce the sauce. Boil the sauce on high heat and reduces and thickens into a delicious glaze. Once reduced, add the ribs back to the pot and toss gently to thoroughly coat in the sauce.
Serve immediately

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