Asian Baby Back Ribs
These Asian Baby Back Ribs are sticky, savory, and fall-off-the-bone tender—everything you want in a rib with a bold Southeast Asian twist. Marinated in a fragrant blend of lemongrass, garlic, ginger, Thai chiles, and cilantro, the ribs soak up intense flavor before being grilled low and slow until caramelized and deeply delicious.
What sets these ribs apart is the punchy balance of sweet, spicy, and umami from fish sauce, soy, and sugar. Grilling them indirectly allows the marinade to concentrate without burning, while the meat stays juicy and easily pulls away from the bone.
Finished with a shower of fresh herbs and crunchy peanuts, and served with a vibrant dipping sauce, these ribs are perfect for your next cookout or Asian-inspired dinner night.
Why You’ll Love These Asian Baby Back Ribs
- Bold, balanced flavor from lemongrass, chiles, and fish sauce
- Tender ribs with a caramelized exterior
- Easy-to-follow prep and grill method
- Impressive enough for guests, simple enough for weekends
- Customizable spice level to your liking
Pro Tips
- Remove the membrane from the ribs for maximum tenderness
- Marinate at least 4 hours or overnight for deep flavor
- Use indirect heat on the grill to prevent charring
- Add a drip pan if using a charcoal grill for easier cleanup
- Let ribs rest 5–10 minutes before slicing to lock in juices
Serve With:
- Steamed jasmine rice
- Crunchy coleslaw or Asian slaw
- Vietnamese-style dipping sauce
- Pickled vegetables or cucumber salad
- Chilled lager or a light white wine
Asian Baby Back Ribs
Ingredients
- 2 Baby back pork ribs
For the marinade
- 4 stalks of lemongrass Finely chopped
- 4 Garlic cloves Finely chopped
- 1 Ginger piece Peeled and finely chopped
- 3 Thai peppers Thinly sliced
- 1 Cilantro bunch Chopped
- 3 tablespoon Sugar
- 1 teaspoon Ground black pepper
- ¼ cup Soy sauce
- 3 tablespoons Fish sauce
- 3 tablespoon Lime Juice Fresh
- ⅓ Cup Vegetable oil
Instructions
- Make the marinade: Place the lemon-grass, garlic, ginger, peppers, and cilantro in a mixing bowl. Stir in the sugar, pepper, soy sauce, fish sauce, lemon juice, and oil. Pour this mixture over the ribs, rubbing it onto the meat on both sides. Marinate, covered, in the refrigerator for at least 6 hours or as long as 12. Turn the ribs two or three times while marinating.
- Preheat over at 290℉
- When ready to cook, place the ribs, in the center of the hot oven. Cook until cooked, 1¼ to 1½ hours. When the ribs are cooked, the meat will have shrunk back from the bones about ¼ inch and will be tender enough to tear apart with your fingers. But don’t overcook; the ribs should have some chew to them.
- Transfer the ribs to a cutting board. Let rest for a few minutes, then, using a chef’s knife, cut the racks into individual ribs and place on plates or a platter. Sprinkle with the cilantro and chopped peanuts (optional) and serve at once.