Rich, creamy, and flavorful, our Coconut Milk is considered the best on the market. It’s perfect in curries, soups, and even desserts.
Thai BBQ Pork (Mu Yang Takrai)
15 minutes to assemble BBQ sauce
2-24 hours to marinate
10 minutes to cook down marinade
13-14 minutes to grill ribs
2-24 hours to marinate
10 minutes to cook down marinade
13-14 minutes to grill ribs
1 1/2 cups marinade
15 minutes to assemble BBQ sauce
2-24 hours to marinate
10 minutes to cook down marinade
13-14 minutes to grill ribs
2-24 hours to marinate
10 minutes to cook down marinade
13-14 minutes to grill ribs
1 1/2 cups marinade
We added Red Curry Paste to this traditional Thai marinade to spice it up. It’s a 3 in 1 sauce! Use it for a marinade then boil it down to create a sweet-hot BBQ sauce and lastly, add coconut milk to make a delectable dipping sauce.
Ingredients
- 1 tablespoon and 1 teaspoon Red Curry Paste
- 1/2 cup dark brown sugar
- 1/3 cup sweet soy sauce*
- 1/4 cup dry sherry
- 2 tablespoons Fish Sauce
- 2 tablespoons minced shallots
- 2 tablespoons minced garlic
- 2 tablespoons minced ginger
- 2 tablespoons minced lemon grass (use only bottom 2 inches)
- 1 tablespoon sesame oil
- 3-4 lbs bone-in pork loin country style ribs
- 1/2 cup Coconut Milk
- Chopped cilantro
Directions
- Add Red Curry Paste, brown sugar, sweet soy sauce, dry sherry, Fish Sauce, shallots, garlic, ginger, lemon grass and sesame oil to a blender. Blend until smooth.
- Lay pork in large baking dish and pour marinade over meat, making sure all parts of top and bottom of meat are covered in sauce. Cover and refrigerate 2 hours or overnight.
- Preheat grill to medium heat. Remove ribs from marinade, scraping extra marinade off of ribs back into dish.
- Oil grill racks and lay ribs on hot grates. Grill 7 minutes with top on. Meanwhile, pour marinade in a small sauce pan and bring to a boil. Boil marinade, stirring occasionally until reduced by 1/2 amount, creating a tasty BBQ sauce. Turn meat over and brush with cooked sauce. Grill uncovered, 6-7 minutes or until internal temperature is 160°F.
- Stir Coconut Milk into reduced sauce (about 1 1/4 cups) and serve on side for a dipping sauce. Sprinkle ribs with chopped cilantro if desired.
In This Recipe
This is one of our more versatile curry pastes. Use Red Curry Paste in any meat, poultry, vegetable, or fish curry.
Thais use Fish Sauce the way other cultures use soy sauce. Its savory and salty flavors are perfect for stir-frys, curries, marinades and dressings.
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