Thai-Style Coconut Spiced Glazed Pork Ribs

The Curry Powder

• 2 tsp fennel seeds
• 3 tsp cumin seeds
• 3 tsp coriander seeds
• 1 star anise
• 3-4 cloves
• 1 tsp black peppercorns
• 3-4 cardamom pods
• ½ stick cinnamon
• 1 tsp turmeric powder
• ½ tsp ground nutmeg

For the ribs:

• 600–800g pork ribs (short ribs or baby back), sliced into 2–3 bone portions
• 2 tbsp homemade curry powder
• 1–2 tbsp neutral oil
• Pinch of salt

For the coconut glaze:

• 2 tbsp palm sugar (or light brown sugar)
• 3 tbsp fish sauce
• 1 tbsp oyster sauce
• 2 garlic cloves, finely chopped
• 1 thumb of ginger, finely chopped
• 5–6 tbsp coconut milk (or coconut water)
• 1 small bird’s eye chili, finely sliced
• Optional: 1 whole chili, pierced (for extra fragrance)
• Splash of water to loosen if needed

Slice the pork ribs into 2 - 3 bone sections. Toss with 2 tbsp homemade curry powder (see below), a good pinch of salt, and 1- 2 tbsp neutral oil. Rub in well and leave to marinate for at least 15 minutes while you prepare the glaze.

Toast and grind the curry powder

In a dry pan over medium heat, toast the spices for 1 to 2 minutes until fragrant, then grind to a fine powder. Store the extra for future dishes, it’s incredibly versatile.

Make the coconut glaze

Finely chop 2 garlic cloves and a thumb of ginger. Slice 1 bird’s eye chili and pierce another whole one if you want more heat.

Melt 2 tbsp palm sugar in a pan over medium heat until it turns golden and syrupy. Add 3 tbsp fish sauce then stir in the garlic and ginger. Add 1 tbsp oyster sauce and 5 - 6 tbsp coconut milk. Stir through the sliced chili and whole chili. Let it bubble gently for 4 - 5 minutes until thickened to a light syrup. Set aside.

Sear the ribs

Heat a griddle pan or barbecue until smoking hot. Place the ribs meat-side down and sear for 3 - 4 minutes on each side until golden and charred. Keep the heat high, you want that sizzle and a deep colour from the turmeric in the rub.

Glaze and caramelise

Brush the coconut glaze generously over the ribs. Flip and glaze again. Repeat, layering up the sticky glaze as it bubbles and caramelises on the meat. Turn the heat down slightly if needed to prevent burning, but keep turning and brushing until the ribs are glossy, sticky, and richly coloured

Serve

Pile the ribs high on a plate or board. Pour any leftover glaze into a dipping bowl on the side.

These ribs are sweet, salty, spicy, and creamy all in one bite — irresistible from the first gnaw to the last. Best eaten hot, with hands, and zero regrets.