Sticky Thai Red Curry Pork Ribs
Slow roasted pork ribs glazed with red curry paste, lime and a little honey. Messy, sticky and worth it.
Made with Thai red curry paste. Make a batch of the base first, then this takes minutes. Skip to the method
- Time3 hr 15
- LevelEasy
- Costabout £3.54 a head
- Oven150°C (130°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 150°C (130°C fan). Line a roasting tin with two sheets of foil big enough to wrap the ribs.
- 2
Mix the ready made Thai red curry paste (see the base recipe) with the honey, fish sauce, lime zest, 1 tbsp lime juice, coconut milk and oil in a bowl.
- 3
Rub the paste all over the ribs and lay them in the foil. Seal the parcel tightly.
- 4
Roast for 2 hours 30 minutes, until the meat is very tender and pulling back from the bone.
150 min - 5
Open the foil, pour the juices into a small pan and simmer for 8 minutes until thick and syrupy.
8 min - 6
Turn the oven up to 220°C (200°C fan), brush the ribs with the syrup and roast uncovered for 12 minutes until sticky and dark at the edges.
12 min - 7
Scatter with spring onion and sesame seeds and serve with the remaining lime.
Tips
- Slow cooking sealed in foil keeps the meat juicy. The final blast gives the sticky crust.
- Skim the fat off the juices before reducing them.
- Ribs can be cooked the day before and finished in the hot oven.
Storing and freezing
Cool within 1 hour and keep in the fridge for up to 3 days. Reheat until steaming hot all the way through. Freeze for up to 2 months.
Questions
Can I do these on the barbecue?
Yes, cook them in the oven as written then finish over medium coals for 5 minutes each side.
Can I leave out the honey?
Yes, use coconut sugar. Both add the sticky glaze.
Is it very spicy?
Medium. Use 60 g of paste for a milder glaze.
More made with thai red curry paste
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.