Ingredients

The following ingredients have 6 Servings
  • 5-6 lbs. Smithfield Extra Tender Fresh Pork Spare Ribs
  • Crushed peanuts (optional for garnish)
  • 1 tbsp. Thai red curry paste
  • 2 garlic cloves (minced)
  • 2 tbsp. rice vinegar
  • 2 tbsp. fish sauce
  • 1 tbsp. soy sauce
  • 1 tbsp. coconut sugar
  • 2 tbsp. soy sauce
  • 4 tbsp. fish sauce
  • 2 tbsp. cilantro (minced)
  • 4 tbsp. peanut butter
  • 4 tbsp. brown sugar
  • 1 1/2 tbsp. tomato paste
  • 2 tsp. rice vinegar
  • 2 tbsp. chili garlic sauce

Instruction

  • Combine all the marinade ingredients in a bowl and add the ribs, flipping to make sure the surface of the meat is covered. Let sit in the fridge for at least 6 hours, or overnight (preferred).
  • Combine all the BBQ sauce ingredients in a bowl and mix well to combine. Store in the fridge until ready to use.
  • Heat the grill to 250 degrees. Wrap the marinated ribs tightly with aluminum foil (use several layers of foil to prevent leakage) and place on the grill.
  • Cook for 2 1/2 hours at about 250 degrees, flipping every 30 minutes to keep the ribs juicy.
  • Remove the ribs from the grill and take the foil off. Turn the grill up to 400 degrees.
  • Brush the Thai BBQ sauce over the ribs and place them directly on the grill. Cook for about 7-10 minutes per side, or until sauce has caramelized.
  • Remove from the grill, slice with a cleaver or kitchen shears, and serve brushed with additional BBQ sauce and crushed peanuts.