Soy and Palm Sugar Glazed Ribs

    4 hours 15 minutes

    This ribs are coated in a coriander, pepper and salt rub before being slow cooked. When tender they are glazed in a soy and palm sugar sauce.

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    Serves: 6 

    • Ribs
    • 400g pork baby back ribs
    • 2 tablespoons coriander seeds, toasted and ground
    • 2 tablespoons Szechuan peppercorns, toasted and ground
    • 4 tablespoons salt
    • Glaze
    • 110g palm sugar
    • 1/4 cup (60ml) water
    • 1/2 cup (125ml) lime juice
    • 2 shallots, sliced thin
    • 5 cloves garlic, sliced thin
    • 2 tablespoons fish sauce
    • 1 cup (250ml) kecap manis
    • 1 handful coriander, diced

    Preparation:15min  ›  Cook:1hour  ›  Extra time:3hours marinating  ›  Ready in:4hours15min 

    1. Ribs: Rinse the pork ribs. Rub the coriander seed, Schezchuan peppercorns and salt all over the ribs. Let marinate for a few hours or overnight.
    2. Glaze: Place the palm sugar and water in a heavy bottomed saucepan and heat on a medium temperature until it becomes golden brown.
    3. Add all at once the shallots, garlic, lime juice, fish sauce and kecap manis. Cook the sauce down until it coats the back of a spoon and reserve for the ribs.
    4. Cooking: Place the ribs in a baking tray with enough water to almost cover them.
    5. Bake at 180 degrees C for 1-2 hours or until the ribs are tender. Alternately, you can cook the ribs slowly over a charcoal until they are tender being careful not to burn.
    6. When the ribs are tender cut them into individual bones. Gently toss the glaze with the ribs. To serve, place on a platter and garnish with the coriander.

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    Reviews in English (2)


    Amazing! This was my first time making ribs, and I was blown away, though I wasn't 100% true to the recipe. The ingredient list is fairly exotic for me, and I had to make some adjustments based on what I had, but I will definitely make again and seek out the proper ingredients. I used lemon instead of lime, turbinado sugar, regular soy sauce (liquid aminos, actually) and black peppercorns instead of Szechuan. Also changed some measurements, as several seemed strange to me . For 1 lb of babyback ribs, (rack I had was 2.5 lbs, and I was making a half rack), the sauce ingredients seemed way too much. I probably made about 1/3 of what the sauce part of the recipe called for and still had far more than I could use (though I opted to use the sauce as a final baste and then a side dip, rather than a glaze toss. I was scared that too tender ribs would fall apart in an attempt to toss, plus I was attracted to the idea of the sauce baste caramelizing in the oven after researching baby back recipes). I suppose you could save leftover sauce, but I don't have anything proper to store a sticky sauce like this in right now. I used cola instead of water as the cooking liquid (I think “Dr.” type soda may be even better, will try next time). Eyeballed a simple syrup with the sugar, adding as I went, didn’t bother with measurements for that. 1 small lemon’s (with a too thick skin, less juice than an average lemon) worth of juice, 1.5 tsp fish sauce (that I did measure, y  -  16 Mar 2017  (Review from Allrecipes USA and Canada)


    I thought it was pretty awful. There are much better recipes on the web for Thai ribs. The ingredient quantities are ridiculous. Way too much of everything and at least 4 times too much salt for the meat rub. 3 days later we still can't get rid of the awful smell the rubbed ribs made whilst cooking.  -  24 Jan 2017  (Review from Allrecipes UK & Ireland)