4.8 from 24 votes
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!!
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
Ingredients
- 2 racks of baby back ribs about three to three and a half pounds total
- Kosher salt and freshly cracked pepper
- ⅓ cup fish sauce
- ⅓ cup soy sauce
- ⅓ 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
Instructions
- 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
- 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.
Cup of Yum
For the Cucumber Salad
- 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.
- 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
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
% 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.