Sticky Thai BBQ Baby Back Ribs with Pineapple & Arugula
Sweet, tangy, and gently spicy, these Sticky Thai BBQ Baby Back Ribs are finished with a glossy glaze of Kinder Thai BBQ Sauce and served with fluffy basmati rice, juicy pineapple, and peppery arugula in a zesty soy-sriracha dressing. Enjoy as a hearty, satisfying meal, or serve in a bowl for a lighter, more casual way to dig in.
Serves: 3–4 Prep time: 15 min Cook time: ~2.5 hrs
Ingredients
For the ribs
• 1 rack baby back pork ribs (about 1.2–1.5 kg)
• 1 tsp fine salt
• ½ tsp freshly ground black pepper
• 250 ml Kinder Thai BBQ Sauce, plus extra for serving
• 1 tbsp sesame seeds
• 2 spring onions, finely sliced
• 1–2 red chilies, finely chopped (optional for extra heat)
For the sides
• 300 g cooked basmati rice
• 150 g fresh pineapple chunks (bite-size)
• 2 large handfuls fresh arugula
• ½ red onion, finely chopped
Quick soy-sriracha dressing
• 1 tbsp lime juice
• 1 tsp soy sauce
• 1 tsp honey
• 1 tsp garlic powder
• ½ tbsp neutral oil (such as sunflower or canola)
• ½–1 tsp sriracha (to taste)
⸻
Instructions
1. Prep the ribs – Preheat oven to 150°C. Remove the membrane from the back of the ribs if still attached. Pat dry and season evenly all over with salt and pepper.
2. Slow roast – Wrap ribs in foil (meat side up) and place on a baking sheet. Bake for 2 hours until tender.
3. Glaze & caramelize – Increase oven to 200°C. Unwrap ribs, brush generously with Kinder Thai BBQ Sauce, and return to oven uncovered for 10–15 minutes until the sauce is sticky and caramelized.
4. Dress the arugula – In a small bowl, whisk together lime juice, soy sauce, brown sugar, oil, and sriracha until the sugar dissolves. Toss arugula with the dressing just before serving.
5. Assemble the meal – Serve ribs alongside a portion of basmati rice, fresh pineapple chunks, and dressed arugula. Sprinkle ribs with sesame seeds, spring onion, and chili.
6. Serve – Offer extra Kinder Thai BBQ Sauce on the side for dipping.