Thai Style Baby Back Ribs (with Smashed Cucumber Salad)

User Reviews

4.8

24 reviews
Excellent
  • Prep Time

    10 mins

  • Cook Time

    2 hrs 10 mins

  • Total Time

    2 hrs 15 mins

  • Servings

    6 people

  • Calories

    485 kcal

  • Course

    Main Course

  • Cuisine

    Asian, Fusion

Thai Style Baby Back Ribs (with Smashed Cucumber Salad)

These Thai Style Baby Back Ribs (with Smashed Cucumber Salad) are truly a game changer! You might never make ribs any other way ever again!!

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Ingredients

Servings
  • 2 racks of baby back ribs about three to three and a half pounds total
  • Kosher salt and freshly cracked pepper
  • cup fish sauce
  • cup soy sauce
  • cup fresh lime juice
  • 1 tablespoon sugar
  • 2 tablespoons minced red fresno chiles
  • 3 tablespoons minced ginger
  • 2 tablespoon minced garlic 
  • 3 tablespoons finely chopped fresh lemongrass
  • 3 tablespoons torn basil
  • Peanuts to garnish

For the Smashed Cucumber Salad

  • 1 pound Persian cucumbers
  • 1 teaspoon kosher salt plus more
  • 3 scallions sliced
  • 2 cloves garlic thinly sliced
  • 3 tablespoons unseasoned rice vinegar
  • 1 teaspoon sesame oil
  • 1 teaspoon toasted sesame seeds
  • chili flakes
  • cilantro to garnish
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Instructions

  1. Heat the oven to 350°F. Place the ribs on a large baking sheet and season with salt and pepper and. Pour 1 cup of water into the baking sheet, and cover tightly with foil. Bake for 2 hours, until the meat nearly falls off the bone
  2. Prepare your grill to medium high. When the rib racks come out of the oven, let them cool for 20 minutes and then cut them into individual ribs. In a large bowl combine all the remaining ingredients and stir to combine. Divide in half (place half on the side for drizzling) and toss the other half with the ribs to coat. Transfer the coated ribs on the grill and char for 5-7 minutes total. Sprinkle with extra basil and serve.

For the Cucumber Salad

  1. Gently smack cucumbers with a rolling pin or the bottom of a heavy pot until they begin to break apart. Tear into bite-size pieces. Transfer to a colander; toss with 1 teaspoon of salt. Let sit 10 minutes to drain excess liquid.
  2. In a medium bowl whisk the scallions, garlic, rice vinegar, sesame oil, sesame seeds and chili flakes. Add the smashed cucumbers. Taste and adjust seasoning with salt and top with cilantro.

Notes

  • You'll want to make this cucumber salad all summer long, every time you grill out!

Nutrition Information

Show Details
Calories 485kcal (24%) Carbohydrates 11g (4%) Protein 39g (78%) Fat 32g (49%) Saturated Fat 11g (55%) Polyunsaturated Fat 5g Monounsaturated Fat 13g Trans Fat 0.3g Cholesterol 130mg (43%) Sodium 2289mg (95%) Potassium 748mg (21%) Fiber 1g (4%) Sugar 5g (10%) Vitamin A 296IU (6%) Vitamin C 15mg (17%) Calcium 104mg (10%) Iron 3mg (17%)

Nutrition Facts

Serving: 6people

Amount Per Serving

Calories 485 kcal

% Daily Value*

Calories 485kcal 24%
Carbohydrates 11g 4%
Protein 39g 78%
Fat 32g 49%
Saturated Fat 11g 55%
Polyunsaturated Fat 5g 29%
Monounsaturated Fat 13g 65%
Trans Fat 0.3g 15%
Cholesterol 130mg 43%
Sodium 2289mg 95%
Potassium 748mg 16%
Fiber 1g 4%
Sugar 5g 10%
Vitamin A 296IU 6%
Vitamin C 15mg 17%
Calcium 104mg 10%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.

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Overall Rating

4.8

24 reviews
Excellent

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