Extra Sticky Thai BBQ Ribs w/Peanut BBQ Sauce + Sweet Thai Ginger Slaw.

If you’re here for sauce, you’re in the right place. These ribs are sticky, glossy, and absolutely coated—in the best way. We slow-bake until tender, then finish on the grill for a little char and a lot of peanut-chili goodness.

And because rich ribs love something fresh, there’s a crunchy Thai-ginger slaw to pile on the side. Backyard cookout vibes, guaranteed.

Why You’ll Love These Ribs

• Ultra-saucy and a little different (Thai sweet chili + PB + red curry paste).

• Make-ahead friendly for summer entertaining.

• Grill-kissed finish for smoky, caramelized edges.

Growing up I almost never ate ribs. It wasn’t that I did not like them. I think it was more that I hated how messy they always were. To be honest, I still do. I am weird and I hate eating messy food and having messy hands. I don’t really know why it bothers me so much, but it does.

However, I am learning to get over it because ribs are fun and they scream summer and we all know how much I am into summer right now.

Now let’s talk about THESE ribs. I know that peanut butter and ribs together seems weird and maybe even gross to a few of you, but please hear me out. First off, I just need to say that these ribs are awesome. Very different, yes, but sometimes the traditional BBQ ribs can get old, barbecue after barbecue, you know? So that is when these ribs come into play.

I first thought of the idea after looking back at these peanut butter burgers I made from my favorite restaurant back In Rocky River, Ohio, Bearden’s. Peanut butter and meat go really well together, so why not try it on some ribs? I was pretty excited about the idea and it has been developing and changing slightly over the last couple weeks. I finally found some ribs that looked good and I went for it….and added some Thai flavors because it just seemed right.

I know ribs may seem a little intimidating, but I think the secret is cooking them long and slow and then grilling them before eating. And lots of sauce. We love sauce over here.

No but really, ribs are pretty simple. They take a while, but they are simple. Just marinate, bake and grill. The BBQ sauce only requires one bowl and while the slaw does have a lot of ingredients you really just have to toss them all together. No big deal.

AND everything can be prepped in advance making them perfect for summer entertaining. You can even cook the ribs fully through and then just grill them before you are ready to eat, making things a little less hectic come dinner time.

Oh and did I mention that they are extra sticky? Because they are, and wow, it is so good. It’s all in the sauce.

Extra Sticky Thai BBQ Ribs w/Peanut BBQ Sauce + Sweet Thai Ginger Slaw.

4.55 from 33 votes

8 Servings

by Tieghan Gerard

calories 1063kcal

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Prep15 minutes mins

Cook2 hours hrs 45 minutes mins

Total3 hours hrs

These ribs are awesome. Very different, yes, but sometimes the traditional BBQ ribs can get old, barbecue after barbecue, you know? So that is when these ribs come into play.

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Ingredients 

1x2x3x

Ribs

• ▢ 5 pounds baby back or St. Louis Style Ribs, 2 racks
• ▢ 1 1/2 cups sweet thai chili sauce
• ▢ 3/4 cup soy sauce
• ▢ 2 tablespoons thai red curry paste
• ▢ 2 teaspoons fish sauce
• ▢ 2 tablespoons fresh ginger, grated
• ▢ 2 cloves garlic, minced or grated
• ▢ pinch of pepper

Peanut BBQ Sauce

• ▢ 1/2 cup soy sauce
• ▢ 1/2 cup ketchup
• ▢ 1/3 cup creamy peanut butter, warmed/melted
• ▢ 1/4 cup sweet thai chili sauce
• ▢ 2 tablespoons rice vinegar
• ▢ 2 teaspoons thai red curry paste
• ▢ 1/2-1 tablespoon Chinese 5 spice
• ▢ 1 lime, juice
• ▢ 1/4 cup cilantro, chopped

Sweet Thai Ginger Slaw

• ▢ 4 cups cabbage, shredded, use both green and purple
• ▢ 1 zucchini, cut into strips
• ▢ 1 red pepper, cut into strips
• ▢ 1 orange pepper. cut into strips
• ▢ 1 large jalapeno, seeded + chopped
• ▢ 1/2 cup fresh cilantro, chopped
• ▢ 1/2 cup fresh basil, chopped
• ▢ 2 lime, juiced
• ▢ 1/4 cup rice wine vinegar
• ▢ 2 tablespoons sweet thai chili sauce
• ▢ 1-2 tablespoons peanut butter, warmed/melted, used 2
• ▢ 1 tablespoon fish sauce
• ▢ 1 tablespoon soy sauce
• ▢ 1 tablespoon fresh ginger, grated
• ▢ 1/2 cup salted peanuts, chopped

Instructions 

Ribs

• If using baby back ribs take a butter knife, wedge it just underneath the membrane to loosen and pull the membrane up and off the bone. Then just use your hands to pull the rest of the membrane off.
• Place the ribs in a large baking dish or roasting pan.
• In a large 4 cup glass measuring cup or bowl combine the sweet thai chili sauce, soy sauce, red curry paste, fish sauce, ginger, garlic and pepper. Whisk to combine and then pour the marinade over the ribs. Place the ribs in the fridge overnight, turning then once or twice if possible to make sure they get fully covered in the marinade.
• The next morning or afternoon (depending on when you plan to eat) preheat the oven 300 degrees F. Cover the baking dish tightly with foil and bake for 2 1/2-6 hours (if you go the full six hours bake them at 275 degrees F.) or until very tender. Try to baste the ribs once or twice during cooking. During this time I prepare the BBQ sauce and slaw (recipes below).
• When the ribs are done cooking preheat the grill to medium high heat and grease the grates. Remove the ribs from the baking dish and place them a baking sheet or large tray. Cover the ribs in the Peanut BBQ sauce (recipe below) and grill 3-5 minutes per side or until lightly charred. Be careful flipping the ribs as the will be very tender. Serve the ribs with more Peanut BBQ sauce and the Thai Slaw (recipes below).

Peanut BBQ Sauce

• In a large glass measuring cup or bowl whisk together the soy sauce, ketchup, warm/melted peanut butter, sweet thai chili sauce, rice vinegar, thai red curry paste, Chinese 5 spice, lime juice and cilantro. If the sauce is not mixing place it in the microwave or over the stove and warm until everything is melted together. If the sauce is to thick add water to your liking.

Thai Peanut Slaw

• Add the cabbage, zucchini, red pepper, orange pepper, jalapeno, cilantro and basil to a large bowl. In another small bowl whisk together the lime juice, rice wine vinegar, sweet thai chili sauce, warmed/melted peanut butter, fish sauce, soy sauce and fresh ginger. Pour the dressing over the slaw and toss well to coat. Place in the fridge until ready to serve and then add the peanut. The slaw can be made the night before.

Nutrition

Serving: 4g | Calories: 1063kcal | Carbohydrates: 48g | Protein: 67g | Fat: 45g | Saturated Fat: 8g | Cholesterol: 209mg | Sodium: 1258mg | Potassium: 1425mg | Fiber: 5g | Sugar: 37g | Vitamin A: 2110IU | Vitamin C: 66.5mg | Calcium: 126mg | Iron: 4.7mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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