Thai Marinated Pork Ribs | Sikrong Moo | ซี่โครงหมู

Marinated with garlic, white pepper, salt, and honey, these Thai pork ribs are fall-off-the-bone delicious.

Although I am calling these pork ribs Thai, there doesn't seem to be one agreed upon way of cooking ribs in Thailand. I've seen as many recipes for marinating ribs in barbeque sauce as I have with more classic Thai ingredients. For these ribs, I decided to use a simplified version of the traditional cilantro root, garlic, white peppercorn marinade that is used for many meat dishes in Thailand.

Jump to:

• The Thai Meat Marinade
• The Simplified Version
• Ingredients for Thai Marinated Pork Ribs
• Instructions to Make Thai Marinated Pork Ribs
• Recipe

The Thai Meat Marinade

Many meat dishes in Thailand are marinated with a paste made of cilantro roots, whole white peppercorns, and fresh garlic. These three ingredients are not the only way to marinate meat, and they are also not exclusive to meat marinades, as they form the basis for some Thai curry pastes and soups as well. However, they are a common thread among Thai meat dishes, from grilled chicken (gai yang) to pork skewers (moo ping).

Garlic is the predominant flavor in this marinade, providing a pungent, slightly spicy taste. White peppercorns add a unique peppery spice that is completely different from black pepper. And cilantro roots give a more subtle, earthy flavor that helps to counter gamy or meaty tastes.

Garlic and even white peppercorns are fairly easy to find in stores, but cilantro roots can be harder to procure. I can sometimes find them at local farmer's markets or Thai / Southeast Asian markets. If and when you find them, it's a good idea to stock up! The roots can be cleaned and frozen for later use. If you are not able to find cilantro roots, some recipes call for cilantro stems or coriander seeds to be used in their place. You could also simply omit the cilantro roots, as I have done in the simplified version of this marinade.

These three aromatic ingredients are pounded together in a mortar and pestle until a smooth paste is formed. Then some form of salt (table salt, fish sauce, soy sauce, oyster sauce) and sugar (white granulated sugar, palm sugar, brown sugar, honey) are usually added to round out the marinade.

The Simplified Version

After making the classic version of this Thai meat marinade many times, my Thai father in law introduced me to this simplified version that is easier to make and approximates the same taste.

The simplified version of this Thai meat marinade includes fresh garlic, ground white pepper powder, honey, and salt. Because cilantro roots can be hard to come by, they have been omitted them from this simplified recipe. And instead of whole white peppercorns, the marinade uses ground white pepper powder because it's easier to work with and the taste is more consistent throughout.

To make it, simply pound the garlic until it forms a somewhat smooth paste, then mix in the white pepper powder, salt, and honey. If you don't have a mortar and pestle, you could alternatively just blend the garlic with the other ingredients in a food processor.

This marinade gives the ribs a wonderful flavor profile that is primarily garlicky, salty, and sweet, with a subtle spice from the white pepper.

Ingredients for Thai Marinated Pork Ribs

• Garlic: This marinade calls for one head of garlic. Start by separating the head into individual cloves. Then pound the cloves with the back of a chef's knife to help peel the skin. The garlic can be pounded with a mortar and pestle. Alternatively, it can be pulsed in a food processor to create a somewhat smooth paste.
• White pepper powder: Ground white pepper powder is easier to use than whole white peppercorns. It also provides a more consistent flavor throughout. Simply add to the pounded garlic and mix with other ingredients.
• Salt: Plain old iodized table salt works best.
• Honey: Honey provides a delicious sweetness to the marinade and helps to round out the other more pungent ingredients. The honey should be added last and mixed with the other ingredients thoroughly.
• Pork ribs: The recipe below provides enough marinade for about 3 pounds of pork ribs. To prepare them, first remove the membrane covering the rack by gently sliding a knife under it and using your fingers to pull it off. Then score the outside of the ribs to allow the marinade to really soak in.

Instructions to Make Thai Marinated Pork Ribs

1. Make your Marinade: Start by peeling the cloves of an entire head of garlic. Smashing the back of a chef's knife on top of the garlic cloves can make removing the skin a little easier. Then put all of the peeled garlic cloves into a mortar and pestle and pound until a rough paste forms. Add the remaining ingredients and mix until a smooth paste is formed.
2. Marinate the Pork Ribs: Put the marinade in a Ziploc bag with the ribs. With the Ziploc bag closed, you can massage the marinade into the ribs, making sure that all sides are covered. Place in refrigerator overnight.
3. Cook the Pork Ribs: These Thai marinated pork ribs can be grilled or oven-baked. For the most tender, fall-off-the-bone ribs, your best bet is oven baking. I recommend using a roasting pan with grill rack, and filling the bottom with water. This way the ribs can steam on the grill rack until they are super tender. After about 2.5 hours at 325 degrees F, switch to high broil for several minutes to get nice crispy skin before serving.

These Thai Marinated Pork Ribs are a great way to infuse delicious Thai flavors into a more western-style meal. Serve with a side of jasmine or sticky rice and side salad for a completely satisfying dinner. We hope you enjoy them as much as we do!

Recipe