Twin Peaks Spicy Thai Ribs Recipe

Everyone has their own way of enjoying ribs. Some people like them super soft, falling right off the bone. Others enjoy a bit of chew, where you really get to bite into them.

In Thailand, ribs usually have a little bite to them — they’re not too soft, but they’re packed with flavor. Honestly, I love both styles!

These Twin Peaks Spicy Thai Ribs Recipe are all about bold, tasty flavors that make your mouth water. The secret is in the marinade and sauce.

They’re made with simple but powerful ingredients like tamarind paste, fish sauce, and plenty of garlic. Then, we add some spicy red chilies and just enough brown sugar to balance out the heat.

The result? Ribs that are sticky, spicy, sweet, and a little bit tangy — absolutely delicious!

Twin Peaks Spicy Thai Ribs Ingredients

For the Marinade:

• 750g pork ribs: I prefer using baby back ribs because they’re meatier and cook more evenly. Make sure to ask your butcher for ribs that have a good meat-to-bone ratio.
• ½ tablespoon fish sauce: This is the secret ingredient that gives the ribs their unmistakable umami flavor. Fish sauce might smell strong in the bottle, but once cooked, it creates an amazing depth of flavor.
• ½ tablespoon tamarind paste: Tamarind adds that distinctive sour note that’s essential in Thai cooking. It balances the sweetness and spice perfectly. Look for pure tamarind paste without added sugar or preservatives.
• ½ tablespoon brown sugar: I use dark brown sugar because it has more molasses flavor, which adds richness to the marinade. The sugar helps to create that beautiful caramelization on the ribs.
• ¼ teaspoon black pepper: Freshly ground black pepper works best here. It adds a subtle warmth and complexity that complements the other flavors.
• 1 tablespoon water: This helps thin the marinade slightly so it coats the ribs more evenly.

For the Sauce:

• 5 cloves garlic, chopped roughly: Garlic is essential in this recipe. I like to chop it roughly rather than mince it finely, which allows the garlic flavor to infuse into the oil without burning.
• 1 shallot, sliced: Shallots have a milder, sweeter flavor than regular onions, which works perfectly in this sauce. Slice them thinly so they cook quickly and evenly.
• 4 Thai red chilies, sliced: These small chilies pack a punch! If you want a milder version, remove the seeds and membranes. For extra heat, keep them in. You can adjust the amount according to your spice tolerance.
• 3 tablespoons brown sugar: The brown sugar in the sauce creates that sticky, glossy coating that makes these ribs irresistible. It also helps balance the heat from the chilies.
• ¼ teaspoon black pepper: Just like in the marinade, freshly ground black pepper adds depth and a subtle warmth.
• 2 tablespoons fish sauce: Adding fish sauce to both the marinade and the sauce ensures that umami flavor penetrates throughout the meat.
• 3 tablespoons water: This helps create the perfect sauce consistency—not too thick, not too thin.
• Vegetable oil for frying: Use a neutral oil with a high smoke point, like canola or sunflower oil. You don’t need much, just enough to sauté the aromatics.

For Garnish:

• Lime: Fresh lime wedges add a bright, zesty finish that cuts through the richness of the ribs. A squeeze of lime juice just before eating makes all the flavors pop.
• Fresh coriander: Also known as cilantro, this herb adds a fresh, citrusy note that complements the spicy flavors. Roughly chop it or use whole leaves as a garnish.

Helpful Swaps and Add-Ons

Can’t find some ingredients? No problem! Here are some swaps that work well:

1. No Tamarind Paste? Mix 1 teaspoon of lime juice with ½ teaspoon of brown sugar. It’s not exactly the same, but it gives you that sweet-sour flavor that tamarind brings.
2. Fish Sauce Alternatives: If you can’t find fish sauce or don’t eat fish, try soy sauce mixed with a pinch of salt. The flavor will be different but still delicious.
3. Chile Options: If Thai red chilies are too hot or hard to find, use serrano peppers or even jalapeños. For less heat, remove the seeds and white parts inside.
4. Brown Sugar Swap: Regular white sugar works too, or try honey or maple syrup for a different kind of sweetness.

Kitchen Appliances Needed

1. Baking tray: You’ll need a good-sized baking tray with edges to catch any juices that come out of the ribs during baking. Line it with foil for easier cleanup.
2. Frying pan: A medium to large frying pan with high sides works best for making the sauce and coating the ribs. Non-stick is helpful but not essential.
3. Oven: A standard kitchen oven is perfect for this recipe. Make sure it can reach 180°C (350°F) accurately.

How To Make Twin Peaks Spicy Thai Ribs

Step 1 | Prepare the Marinade

Start by combining the fish sauce, tamarind paste, brown sugar, black pepper, and water in a bowl. Stir well to mix the ingredients. Rub this marinade onto the pork ribs and make sure they are well coated. Let the ribs marinate for at least 2 hours to allow the flavors to soak in.

Step 2 | Bake the Ribs

Preheat your oven to 180°C (350°F). Place the marinated ribs on a baking tray and bake them for about 35-40 minutes, turning them every 15 minutes to ensure they cook evenly.

Step 3 | Make the Sauce

While the ribs are baking, start preparing the sauce. Heat some vegetable oil in a pan over medium heat. Add the garlic, shallot, and Thai red chilies to the pan and fry them for 7-8 minutes, allowing the flavors to infuse into the oil. Stir occasionally to prevent burning.

Step 4 | Add the Sauce Ingredients

Once the garlic and chilies are fragrant, add the brown sugar, black pepper, fish sauce, and water to the pan. Mix everything together and increase the heat to medium-high. Cook the sauce for 3-4 minutes until it has thickened slightly.

Step 5 | Combine Ribs and Sauce

Once the ribs are done baking, remove them from the oven and place them in the pan with the sauce. Toss the ribs in the sauce to coat them evenly and let the sauce reduce slightly.

Step 6 | Serve and Garnish

Serve the ribs immediately, garnished with fresh lime wedges and coriander for a burst of freshness. Enjoy your delicious Twin Peaks Spicy Thai Ribs!

Recipe Tips

Here are some extra tips to make sure your ribs turn out amazing:

• Marinate longer for deeper flavor—overnight is ideal.
• Don’t skip turning your ribs while baking; it ensures even cooking.
• If your sauce gets too thick while cooking, add a splash of water to thin it out.
• Use gloves when handling chilies to avoid irritation.

What to Eat with Thai Ribs?

I love serving these Twin Peaks Spicy Thai Ribs with sides that complement their bold flavors. Here are my favorite pairings:

1. Jasmine Rice: A must-have! The fluffy, fragrant rice soaks up that amazing sauce and balances the spiciness. I serve it in a separate bowl so it stays white and pretty.
2. Cucumber Salad: I mix sliced cucumbers with a bit of rice vinegar, sugar, and a pinch of salt. The cool crunchiness is perfect with the hot, sticky ribs.
3. Papaya Salad: If you want to go full Thai, a tangy, spicy green papaya salad (Som Tum) works great. The fresh lime juice and crunch balance the rich ribs.
4. Thai Beer: Not a food, but an ice-cold Singha or Chang beer is the perfect drink pairing!

Storing Thai BBQ Ribs

Got leftovers? Here’s how you can store them properly:

Refrigeration: To keep your Thai BBQ ribs fresh, store them in an airtight container in the refrigerator. They will stay good for up to three days while retaining their flavor and tenderness.

For best results, avoid leaving them uncovered, as exposure to air can dry them out.

Freezing: If you want to store the ribs for a longer period, wrap them tightly in foil or place them in a freezer-safe bag before freezing. This method helps prevent freezer burn and maintains their smoky, savory taste.

Properly stored, they can last up to two months in the freezer.

Reheating: When ready to enjoy again, reheat the ribs in an oven preheated to 300°F (150°C). Let them warm for about 15 minutes or until heated through.

Covering them with foil while reheating helps retain moisture, ensuring they stay juicy and flavorful.

Twin Peaks Spicy Thai Ribs Recipe FAQs

Can I make these ribs in advance for a party?

Yes! These ribs actually taste even better the next day as the flavors deepen. Cook them fully, store them in the fridge, and reheat at 300°F (150°C) for about 20 minutes, covered with foil.

Add a little water to keep them moist, and thin the sauce if needed. This makes party prep super easy!

Are these ribs very hot?

The spice level is adjustable. With 4 Thai chilies, they have a medium heat that builds gradually. Sweetness from brown sugar and tanginess from tamarind help balance it. For milder ribs, reduce the chilies or remove seeds.

If you love extra heat, add more chilies or include some seeds—just remember, Thai chilies vary in spiciness!

What’s the difference between Thai-style ribs and American BBQ ribs?

Thai ribs focus on a balance of sweet, sour, salty, and spicy flavors, using fish sauce, tamarind, and fresh chilies. American BBQ ribs rely on smoky, tomato-based sauces.

Thai ribs also cook faster and retain some chew, while American ribs are slow-cooked until fall-apart tender.

Can I use a slow cooker or pressure cooker?

Yes! For a slow cooker, cook on low for 6-7 hours or high for 3-4 hours, then toss with the sauce. In a pressure cooker, cook for 25-30 minutes with a natural release, then coat in sauce.

Both methods make tender ribs, though oven baking gives better caramelization.

How do I know when the ribs are done?

Thai ribs should be tender but not falling off the bone. Use a meat thermometer—145°F (63°C) is safe, but 190°F (88°C) gives better texture. Look for meat pulling back from the bones and a slight bend when lifted with tongs. A toothpick should slide in with little resistance.

Can I grill these instead of baking?

Yes! Grill over indirect heat at 350°F (175°C) for 45-60 minutes, turning occasionally. Make the sauce separately and brush it on during the last 5-10 minutes. The smoky grill flavor adds an extra layer of deliciousness!

How can I make these ribs less sticky for a party?

Reduce brown sugar slightly and bake for 5-7 minutes at 375°F (190°C) after saucing to help it set. Let them rest before serving. Cut into pieces and serve with toothpicks to keep things neat. Using lettuce leaves on the platter also helps catch any drips!