Thai-style baby back ribs are marinated and oven-baked ribs, basted with a honey glaze, and served with a tasty jaew dipping sauce. Learn how to bake ribs so you can serve them whenever the craving strikes.
For more tasty rib recipes, try these decadent Red Wine Short Ribs and the classic Oven-Baked BBQ Ribs next.
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A barbecue plate isn’t complete without baby back ribs and these baked ribs are extra special because they are highly flavorful and Thai-inspired! I use a sweet, savory, and spicy, marinade that incorporates my favorite flavors from Thai cuisine. And what you get is a unique, sticky, saucy pork rib dish that is finger-lickin’ good!
If you have heard of Thai sticky ribs, this is an iteration of that dish! These tender, sticky ribs pair beautifully with a savory and tangy jaew sauce, and you can enjoy them as-is or with sticky rice, jasmine rice, and on a hot day, even with a refreshing cold beer (21+ older).
Why This Recipe Works
- Convenient – Not everyone has access to a smoker or even a grill but most people have an oven! Replicate the taste of grilled baby back ribs from the comfort of your own kitchen, no matter the time of year.
- Easy – I break this baked rib recipe down into just a few simple instructions. Marinade, bake, and baste! And while your ribs are roasting, whip up a mouthwatering Thai dipping sauce in just minutes!
- Flavorful – Most baby back rib recipes use a simple dry rub but we’ll use a wet marinade packed with fresh herbs and aromatics to penetrate and tenderize the meat. But that’s just the beginning! The rack of ribs are basted not once, not twice but three times with a honey glaze that caramelizes into sticky, sweet ribs. Add a side of jaew dipping sauce and your taste buds are in for the ultimate treat!
Tools You’ll Need
- Wire Rack
- ½-baking sheet
- Aluminum Foil
- Basting brush
Ingredients You Will Need for Baked Ribs
This recipe has three flavor components at every stage: the marinade before it’s baked, the honey glaze as it bakes to create that sticky topping, and the jaew dipping sauce once it’s plated.
- Baby back ribs – Use a sharp knife to remove the thin membrane and peel it off with a paper towel on the back of the ribs. Leaving it on may result in a tough and chewy film left on the ribs.
Marinade Ingredients
- Light soy sauce – This is not to be confused with reduced sodium soy sauce. Check the link for the exact one I use.
- Honey – This sweetens the marinade.
- Aromatics – Grated ginger and garlic are great foundations of flavor.
- Fish sauce – this adds a salty, briny taste that deepens the flavor. I use Three Crabs brand.
- Sesame oil – For a toasted quality, use this oil.
- Thai chili – These peppers pack a moderate heat with fruity notes. Add them finely chopped.
- Spices – I use freshly grated nutmeg, cinnamon, and white pepper.
Honey Glaze
- Honey
- Hot water
Jaew Dipping Sauce
- Shallot – Finely chopped.
- Lime juice – This adds a pop of citrus flavor.
- Three Crabs Fish sauce – This is a staple in Thai cuisine and is often used in marinades, stir-fries, and sauces.
- Sugar – For sweetening.
- Light soy sauce – Light soy sauce has a saltier and more intense umami flavor compared to dark soy sauce.
- Toasted rice flour – This acts as natural thickener, giving the sauce more body.
- Fresh Herbs – I use finely chopped mint, cilantro leaves, and cilantro stems.
- Water – This liquid base prevents the sauce from getting too thick.
To Serve
- Jasmine rice, optional
Baby Back Ribs vs Spare Ribs
The most popular cuts of pork ribs are baby back ribs and spare ribs but they are very different. It ultimately comes down to which cut of meat you prefer because they both have pros and cons.
Baby back ribs have a higher meat-to-bone ratio and are known for being leaner and having tender, meaty portions between the bones. They are generally more tender and have a milder flavor.
Spare ribs have more bone and less meat in comparison to baby back ribs. They are fattier and have more connective tissue. They can be a bit tougher but have a stronger, richer natural flavor due to the higher fat content and connective tissue.
How To Cook Baby Back Ribs in the Oven
As the baby back ribs bake in the oven, prepare your honey glaze and dipping sauce.
- Place marinade ingredients in a bowl and whisk to combine.
- Place rack of ribs on a foil-lined baking sheet. Pour marinade over ribs, rubbing the marinade on both sides. Cover with foil and place in the fridge overnight to marinate.
- Remove ribs from the refrigerator 1-hour before baking. Place oven rack to the middle and preheat oven to 275°F.
4. Place a wire rack in the same baking sheet and transfer ribs on top. Cover with foil and cook ribs for 2 – 2½ hours or until ribs are tender.
5. Meanwhile, add all jaew sauce ingredients to a bowl and whisk until sugar dissolves. Set aside.
6. Combine hot water and honey in a bowl. Increase oven temp to 325°F. Remove foil and baste ribs with honey water. Bake for another 10 minutes. Repeat this process three times. After the last 10 minutes have elapsed, change the oven temp to BROIL. Baste the ribs one last time and broil for 3-7 minutes, or until the ribs are golden and have a caramelized look. Keep a close eye on the ribs as they will burn if left unattended.
7. Remove ribs from the oven and leave to rest for 8 minutes. Cut rack into individual rib segments. Serve with rice and jaew dipping sauce. Enjoy!
Tips and Tricks
- Baby back ribs are best cooked low and slow. Don’t rush the process by upping the heat in order to cut the cooking time. Low and slow will yield tender ribs.
- Wrap the ribs tightly with foil when placing them in the oven. The steam this generates will aid in the slow cooking process.
- Remember to broil the meat in the last 5 minutes of cooking. By then, you will have a nice, sticky glaze, but broiling will create a crust and deeply brown the glaze for a perfectly caramelized finish.
- Store leftovers by tightly wrapping them in foil and placing them in the fridge for up to 4 days. Reheat them (covered) in the oven at 250°F oven for about 30 minutes.
Variations
- Baby Back Rib Rub – If you prefer a spice rub over a wet marinade, combine garlic powder, brown sugar, onion powder, smoked paprika or chili powder, and cayenne pepper.
- Barbecue Sauce – If you skip the wet marinade and go for the more traditional dry rub, try my homemade BBQ sauce recipe. It’s sweet, tangy, and so easy to make.
What to Serve with Baby Back Ribs
- Sinangag (Filipino Garlic Rice)
- Crab Fried Rice
- Thai Basil Fried Rice
- Baked Mac and Cheese – You’ll want something creamy, cheesy, and indulgent and macaroni and cheese is a classic side dish for barbecue.
- Easy Southern Baked Beans – The sweet, savory notes in this dish pair well with baby back ribs.
- Grilled Corn with Ginger-Scallion Butter – Lighten up this dish with a grilled veggie.
- Cornbread with Honey Butter – For southern barbecue, buttery cornbread is the perfect side.
Frequently Asked Questions
How long does it take to cook baby back ribs in oven?
Baby back ribs come out tender when cooked low and slow. When the oven is set to 275°F, ribs bake within 2½ – 3 hours.
Do you bake ribs wrapped or not?
Cover baked ribs with aluminum foil so they do not dry out. Remove the foil in the last 15 minutes of cooking so the ribs can caramelize.
What is the difference between back ribs and baby back ribs?
Back ribs are beef ribs and baby back ribs are pork. Back ribs are located near the spine of the cow and extend along the upper part of the animal’s body. Whereas baby back ribs come from the top of the pig’s ribcage.
Looking for More Thai Recipes?
- Steak Salad with Thai Dressing
- Thai Tea Creme Brulee
- Thai Basil Fried Rice
- Thai Red Curry with Chicken
- Crab Fried Rice
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Thai-Style Baby Back Ribs
Equipment
- Wire Rack
- ½-baking sheet,
- Aluminum Foil
- Basting brush
Ingredients
- 2 pound rack of baby back ribs, thin membrane removed
- kosher salt, season to taste, Diamond Crystal
- 1 teaspoon white pepper,
Marinade Ingredients
- 2½ tablespoons light soy sauce, not the same as reduced sodium soy sauce
- 2½ tablespoons honey,
- 1 tablespoon ginger, grated
- 1 tablespoon garlic, grated
- ½ tablespoon fish sauce, Three Crabs
- 2 teaspoons sesame oil
- 2 thai chili, finely chopped
- ¼ teaspoon nutmeg, freshly grated
- ¼ teaspoon cinnamon
- ¼ teaspoon white pepper
Honey Glaze
- 3 tablespoons honey
- 1½ tablespoons hot water
Jaew Dipping Sauce
- 1½ tablespoons shallot, finely chopped
- 2 tablespoons lime juice
- 1½ tablespoons fish sauce, Three Crabs
- 1 tablespoon sugar
- 2½ teaspoons light soy sauce
- ½ tablespoon toasted rice flour
- 1½ tablespoons mint, finely chopped
- 1½ tablespoons cilantro, finely chopped
- 1½ teaspoons cilantro stems, finely chopped
- 1½ teaspoons water
To Serve
- Jasmine rice, optional
Instructions
- Season ribs with kosher salt and white pepper.
- Place marinade ingredients in a bowl and whisk to combine.
- Place rack of ribs on a foil-lined baking sheet. Pour marinade over ribs, rubbing the marinade on both sides. Cover with foil and place in the fridge overnight to marinate.
- Remove ribs from the refrigerator 1-hour before baking. Place oven rack to the middle and preheat oven to 275°F.
- Place a wire rack in the same baking sheet and transfer ribs on top. Cover with foil and bake for 2 – 2½ hours or until ribs are tender.
- Meanwhile, add all jaew sauce ingredients to a bowl and whisk until sugar dissolves. Set aside.
- Combine hot water and honey in a bowl. Increase oven temp to 325°F. Remove foil and baste ribs with honey water. Bake for another 10 minutes. Repeat this process three times. After the last 10 minutes have elapsed, change the oven temp to BROIL. Baste the ribs one last time and broil for 3-7 minutes, or until the ribs are golden and have a caramelized look. Keep a close eye on the ribs as they will burn if left unattended.
- Remove ribs from the oven and leave to rest for 8 minutes. Cut rack into individual rib segments. Serve with rice and jaew dipping sauce. Enjoy!
