These Thai style smoked ribs depart from the traditional rubs to use a homemade fresh marinade for the primary flavors. The key flavors come from garlic, cilantro, and fish sauce.
The ribs are cooked in a hanging style which aligns with the Chinese style ribs seen hanging in restaurant windows which also have a similar deep red color. Although there is a slight flavor difference between the two Asian styles of cooking ribs.
To turn this meat main dish into a meal, serve with an Asian-influenced salad or your favorite fried rice or noodles. There is also a wide range of stir-fried vegetables that would pair well with the ribs.
Thai Style Smoked Ribs Recipe
Thai Style Marinade
- 1 tablespoon salt
- 1 tablespoon whole black peppercorns
- 8 cloves garlic
- 8 cilantro roots
- 3 tablespoons fish sauce
- 3 tablespoons soy sauce
- 2 tablespoons brown sugar
- 2 green onions spring onions, thinly sliced
- 2 St Louis cut spare ribs
Rib Serving Sauce
- 1 lime juiced
- 1 tablespoon fish sauce
- 1 tablespoon palm sugar or brown sugar
- 1/2 teaspoon chili flakes
- 1 green onion spring onion, thinly sliced
- 1 sprig cilantro finely diced
- Gateway Drum Smoker or similar smoker/grill
Thai Style Marinade
- In a mortar and pestle add the salt, peppercorns, garlic, and cilantro, then work into a rough paste.
- Mix the fish sauce and soy sauce into the paste. Stir in the brown sugar and green onions.
Thai Rib Serving Sauce
- In a small bowl combine the lime juice, fish sauce, sugar, chili flakes, green onions, and cilantro. Leave to rest and for the flavors to meld.
- Rub the marinade into the ribs then place the ribs and leftover marinade into a large ziplock bag. Seal the bag after removing as much air as possible. Leave to marinade in a cooler for 1 hour.
- Preheat the smoker to 275 degrees F (135 degrees C). When at temperature add a large chunk of hickory.
- Set up the smoker for hanging, then hook your ribs under the first bone and place them in the smoker. Cook the ribs hanging for 2 ½ hours, spinning the rack every 30 minutes. After 2 hours increase the temperature to 300 degrees F (150 degrees C).
- Once the ribs are cooked remove them from the smoker and rest for 15 minutes then serve sliced with the Thai rib serving sauce, if desired garnish with additional thinly sliced green onions.