Spare ribs

In Thai cooking, pork ribs are referred to as 'gradoog moo' or pork bones. We don't classify them as back ribs or spareribs. They are all just pork ribs. So, in the recipes, the choice is yours.

When pork ribs are called for in Thai recipe, the ribs are always cut into 1 1/2 - 2 inch pieces.

At the US markets, they come in huge, long racks. Ask your butcher to cut them across the ribs twice to get the 2-inch width.  You will get 3 long pieces. Then you will have to cut between the bones to get small individual pieces yourself.

Recipes made with spare ribs

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  Bitter Melon Soup in Spare Rib Broth

  Gang Jued Mara

  Clear bitter melon soup slow cooked in sparerib broth.

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  Bitter Melon Pickled Mustard Soup

  Gang Jued Mara Pak Gahd Dong

  A clear broth soup with a well blended bitter, sour and salty flavors.

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  Tom Yum Pork Ribs

  Tom Yum Gradoog Moo

  Sour and spicy pork rib soup loaded with lemongrass, galangal, shallots and kaffir lime leaves

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