Thai · Dinner
Grilled Pork Ribs with Sweet Chili Glaze
Bone-in pork ribs marinated in soy sauce, garlic and lime, then grilled over direct heat until charred at the edges, and finished with a glossy sweet chili glaze built from sweet chili sauce and lime juice. Served with fresh chili and cilantro over steamed jasmine rice.
$7
15 minsPrep
30 minsCook
45 minsTotal
MediumLevel
Nutrition per serving
534Calories
40.6gProtein
24.9gFat
36.8gCarbs
17.3gSugar
1.8gFiber
1748mgSodium
138mgChol
8.7gSat Fat
658mgPotassium
48mgCalcium
2.6mgIron
0.9mcgVitamin B12
16mgVitamin C
gluten-free
protein-rich
sweet-heat
hidden-gems
gluten-free
Instructions
1
Prep
Pat the pork ribs dry, place in a shallow dish with minced garlic, fish sauce, soy sauce and lime juice, turning to coat evenly.
2
Marinate
Cover and refrigerate 60 minutes so flavours penetrate the meat and the surface becomes glossy.
3
Glaze
Whisk sweet chili sauce and brown sugar together in a small bowl until the sugar dissolves and the mixture turns syrupy.
4
Grill
Brush grill grates with vegetable oil and grill ribs over medium-high heat 20 to 25 minutes, turning every 5 minutes, until meat pulls back from bone ends and char lines form.
5
Plate
Transfer ribs to a plate alongside jasmine rice, scatter sliced chili and cilantro over the top, and serve with the lime wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 16 oz454g bone-in pork ribs
- 4 cloves4 cloves garlic
- 2 tbsp2 tbsp fish sauce
- 2 tbsp2 tbsp soy sauce
- 2 tbsp2 tbsp lime juice
- 1/2 cup120ml sweet chili sauce (Thai-style)
- 2 tsp2 tsp brown sugar
- 22 fresh red chili
- 4 tbsp4 tbsp cilantro
- 1 1/3 cup200g cooked jasmine rice
- 2 tsp2 tsp vegetable oil
- 22 lime wedge, for serving
