Thai-Style Baby Back Ribs With Sticky Rice

Just Jen - "Feeling Sad"


  • 3 pounds baby back ribs, separated
  • 1 tablespoon whole black pepper
  • 6 cilantro roots (substitute with cilantro stems)
  • 10 garlic cloves
  • 1 tablespoon coriander powder
  • 1 cup coconut milk
  • 5 tablespoons fish sauce
  • 4 tablespoons soy sauce
  • 2 tablespoons black sweet soy sauce
  • 4 tablespoons palm sugar
  • 2 tablespoons cornstarch
  • Sticky rice:
  • 3 cups glutinous rice
  • Water
  • Nam Jim Jaew dipping sauce:
  • 1/3 cup fresh lime juice
  • 3 tablespoons fish sauce
  • 1 teaspoon sugar
  • 1/4 cup shallots, thinly sliced
  • 1/4 cup cilantro, finely chopped
  • 1/2 tablespoon dried ground Thai chili (adjust to your spice level)
  • 1 tablespoon toasted ground glutinous rice powder


  1. In a mortar and pestle or a food processor, combine black pepper, cilantro roots, garlic and coriander powder into a paste.
  2. In a bowl, combine coconut milk, fish sauce, soy sauce, black sweet soy sauce, sugar, the paste and cornstarch. Pour marinade over the ribs, cover, and marinate overnight.
  3. To make the rice: Rinse rice in cold water twice, then cover with water and soak for 1 hour. Drain and then wrap the rice well in a damp, fine cheesecloth. Place in a steamer, cover, and steam for 15 minutes. Then flip it over and let it steam for 10 more minutes. Turn off the heat and place the rice in a sealed container to keep warm until serving.
  4. Combine sauce ingredients in a bowl and set aside.
  5. Preheat oven to 400 degrees. Heat a nonstick pan on medium and add ribs to sear on all sides until browned. Transfer to a baking tray with a rack, cover with foil, and roast for 30 minutes.
  6. Serve with sauce and rice on the side.