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Asian Spiced Spare Ribs

  • Author: Funky Asian Kitchen
  • Prep Time: 10 minutes (plus marinating time)
  • Cook Time: 3.5 hours
  • Total Time: 3.5 hours (plus marinating time)
  • Yield: serves 4
  • Category: Main
  • Cuisine: Fusion


Fragrant, slow baked spare ribs with delicious Asian flavor!



Spice Paste:

  • 1 Tablespoon whole coriander seeds
  • 2 teaspoons ground white pepper
  • 1 teaspoon ground black pepper
  • 1 ½ Tablespoons salt
  • 2 Tablespoons oyster sauce
  • 2 Tablespoons light brown sugar
  • 12 large cloves garlic
  • ¼ cup neutral oil
  • 1 generous cup cilantro leaves and roots (or stems), washed very well to remove any soil, coarsely chopped
  • 2 Tablespoons chopped ginger
  • 1 teaspoon turmeric powder

2 racks of spare ribs (St. Louis cut)



Make Spice Paste:

  1. Heat a small skillet over medium heat and add the coriander seeds. Toast the coriander seeds for 2-3 mins, moving them around the pan constantly, until fragrant. Put them in a spice grinder or mortar and pestle and grind finely.
  2. In a food processor or the mortar and pestle (I used an immersion blender), add the ground coriander, the white pepper, black pepper, salt, fish sauce, brown sugar, garlic, oil, turmeric powder, ginger, oyster sauce, and cilantro leaves/roots. Process to create a smooth paste, about 1 min. If using a mortar and pestle, add each ingredient one at a time to make it easier to get a smooth paste. 
  3. If you are using coriander roots which are fibrous and tough, first use the side of your kitchen knife to smash them up and then cut them into small pieces before adding to the mortar.
  4. Spread the paste evenly over the ribs giving them a little massage. Put the ribs in a flat sheet pan or a plastic container, cover them with plastic wrap, and refrigerate overnight.

Roast the Ribs:

  1. Pull the ribs out 1 hour or two before you plan to cook them. Preheat the oven to 300. Take off the plastic wrap and arrange the ribs so they are in a single layer on a foil covered baking tray. Then cover the ribs tightly with aluminum foil. 
  2. Put the ribs in the oven in the middle rack and roast for 3-3 1/2 hours until the ribs are tender. Remove the foil after 2 ½ hours and then continue cooking uncovered for the remaining time. 
  3. When the ribs are done, you can use a fork to test between the ribs. The fork should slide in without too much resistance. I prefer ribs that do not fall apart because I find the texture nicer but if you like them fall apart soft, plan for a little extra time.
  4. Cut in between the bones to create individual ribs, stack them up on a platter, and serve immediately.