Grilled Mekhong Baby Back Ribs with Thai Sweet Chili Sauce (ซี่โครงหมูแช่เหล้าย่างกับน้ำจิ้มไก่)
Recipe type: Main Course
Cuisine: Thai
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
  • 2 slabs of meaty baby back ribs, weighing between 2½ to 3 pounds each
  • 1 cup dark rum or whisky (tequila works too)
  • 6 large cloves garlic, peeled
  • 2 teaspoons whole white peppercorns
  • 4 cilantro roots or ½ cup chopped cilantro stems
  • 3 tablespoons fish sauce
  • ¼ cup oyster sauce
  • ⅓ cup grated palm sugar or brown sugar, packed
  • 2 cup Thai sweet chili sauce, store-bought or homemade (see notes), for serving
  1. Cut each baby back rib slab in half for easy handling. Place them in a large mixing bowl.
  2. Blend the rum, garlic, peppercorns, cilantro roots in a blender until smooth. Pour the mixture over the ribs.
  3. Add the fish sauce, oyster sauce, and sugar to the ribs. Mix well.
  4. Cover and chill 5-6 hours to overnight.
  5. Grill over low coals until juices run clear when pricked with the tip of a knife.
  6. Cut into individual ribs. Serve with Thai sweet chili sauce.
How to make Thai sweet chili sauce:
Recipe by SheSimmers at