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Sweet and Spicy Red Curry Ribs

Sweetened cream of coconut balances the flavor-packed Thai curry paste and fiery sriracha that give these ribs their kick.

Serves 8
Ready in 170 mins
Prep time 10 mins
Cooking time 160 mins
662 calories per serving


> 1 tbsp salt
> 1 tsp black pepper
> 2 (2 lbs each) racks baby back ribs
> 1 large disposable foil pan
> 1 cup apple cider vinegar
> 1 cup water
> 1/4 cup packed light brown sugar


> 1/2 (15 oz) can cream of coconut (3/4 cup)
> 1/4 cup red curry paste
> 2 tbsp lime juice
> 1 tbsp sriracha 
> 4 tsp fish sauce


Preheat oven to 300°F. In a small bowl, mix the salt and pepper. Season the ribs on both sides with salt mixture.
Place ribs in the foil pan side by side, overlapping slightly. Whisk together the vinegar, water, and brown sugar until brown sugar is mostly dissolved. Pour mixture into bottom of pan. Cover pan tightly with foil and place in oven. Bake 2–2½ hours, until ribs are tender when pierced with a paring knife but not falling off the bones.
Meanwhile, set grill to medium. Whisk together the cream of coconut, red curry paste, lime juice, sriracha, and fish sauce.
Generously brush ribs all over with most of sauce and place on heated grill. Cook 8–10 min., brushing with more sauce and turning occasionally, until lightly charred in spots. Remove from grill and brush with additional sauce before serving.


If your racks of ribs are too long for your pan, use kitchen shears to cut the racks up into smaller sections of 3–4 ribs.

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