Thai Style Spare Ribs

Recipe Created By: Gettin' Basted  Gettin' Basted logo


  • 1 Tbsp Salt
  • 1 Tbsp Whole Black Peppercorns
  • 8-10 Cloves of Garlic
  • 8-10 Cilantro Roots
  • 3 Tbsp Fish Sauce
  • 3 Tbsp Soy Sauce
  • 2 Tbsp Brown Sugar
  • 2 Green Onions, Chopped
  • St. Louis Cut Spare Ribs


First, cut down your ribs to 10 bones for hanging purposes.

Work the salt, peppercorns, garlic, and cilantro into a rough paste. The soy sauce/fish sauce ratio is up to you. Just make sure it all adds up to 6 tablespoons of liquid and ix into the paste. Stir in the brown sugar, green onions, and you are ready to marinate.

Give the spares a good coating and let the marinade work it's magic for 1-2 hours, flipping them around every 15 minutes or so. 

Thai Ribs on HookThai Ribs Hanging in the Gateway Drum Smoker

In the meantime, fire up your Gateway and bring it to a cruising temperature of 275º or so. When your drum is up to temp., hook your ribs under the first bone on the big side and hang them in your drum. Leave as much of the marinade on the ribs as possible. These chunks of onion and garlic will caramelize and add flavor to our finished ribs.

We are shooting for a total cook time of 2 1/2 hours. Spin the rack every 20-30 minutes to avoid burning the bottom bones. After 2 hours have gone by, ramp up the temperature to get a nice fat sizzle on the outside of the ribs. You want a nice color, but use common sense and don't char them up!

 Thai Style Pork Ribs

Take them inside and slice. These ribs are best immediately hot off the hanger. Serve them with a sauce made of lime juice, fish sauce, sugar, dried red chilies, green onions, and cilantro.

Thai Style Pork Ribs Sliced