Soy Sauce and Coriander-Glazed Pork Ribs

Baby back pork ribs are marinated with coriander and Szechuan peppercorns, baked until tender, and tossed with a sweet soy sauce glaze.

• Preparation Time: 15 mins
• Cooking Time: 1 hr 14 mins
• Total Time: 1 hr 29 mins
• Calories: 370 Calories

Ingredients

• ¼ cup water
• ¼ cup salt
• ½ cup lime juice
• 2 tablespoons coriander seeds
• 2 tablespoons fish sauce
• 2 shallots, thinly sliced
• 1 small bunch fresh cilantro, chopped
• 2 tablespoons Szechuan peppercorns
• 1 pound baby back pork ribs
• ¾ cup palm sugar
• 1 cup sweet soy sauce (Indonesian kecap manis)
• 5 cloves garlic, thinly sliced
• ½ cup water to cover

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C).

Step 2

Heat a small skillet over medium heat. Add coriander seeds and peppercorns; toast until fragrant, 1 to 2 minutes. Transfer to a spice grinder; pulse until finely ground.

Step 3

Place pork ribs in a shallow baking dish. Rub ground coriander, peppercorns, and salt over the pork. Cover with plastic wrap and let marinate in the refrigerator, 3 hours to overnight.

Step 4

Combine palm sugar and 1/4 cup water in a small saucepan over medium heat; cook until sugar dissolves and turns golden brown, 8 to 10 minutes. Immediately stir in sweet soy sauce, lime juice, shallots, fish sauce, and garlic. Simmer until sauce thickens enough to coat the back of a spoon, 5 to 10 minutes.

Step 5

Uncover pork ribs and pour in enough water to almost cover them.

Step 6

Bake in the preheated even until ribs are tender, 1 to 2 hours. Cut between the bones to separate the individual ribs. Gently toss with glaze and garnish with fresh cilantro.