Start by combining the fish sauce, tamarind paste, brown sugar, black pepper, and water in a bowl. Stir well to mix the ingredients until the sugar dissolves completely. Rub this marinade generously onto the pork ribs, ensuring every surface is well coated. Place the ribs in a covered container or zip-lock bag and let them marinate for at least 2 hours in the refrigerator to allow the flavors to penetrate deeply into the meat.

Preheat your oven to 180°C (350°F). Remove the ribs from the refrigerator and place them on a baking tray lined with foil or parchment paper for easier cleanup. Bake the marinated ribs for 35-40 minutes, turning them every 15 minutes with tongs to ensure even cooking and caramelization on all sides. The ribs should be tender and nearly falling off the bone.

While the ribs are baking, prepare your signature Thai sauce. Heat 2-3 tablespoons of vegetable oil in a large pan or wok over medium heat. Add the chopped garlic, sliced shallot, and Thai red chilies to the pan. Fry for 7-8 minutes, stirring occasionally to prevent burning, until the aromatics become fragrant and the shallots turn translucent and slightly golden.

Once the garlic and chilies release their aromatic oils, add the brown sugar, black pepper, fish sauce, and water to the pan. Stir everything together thoroughly to combine. Increase the heat to medium-high and cook the sauce for 3-4 minutes, stirring frequently, until it thickens slightly and becomes glossy with a syrupy consistency.

When the ribs are done baking, carefully remove them from the oven. Transfer the hot ribs directly into the pan with your prepared sauce. Using tongs, toss and turn the ribs in the sauce to coat them evenly on all sides. Let the sauce reduce for another 2-3 minutes while continuously basting the ribs for maximum flavor absorption and that signature sticky glaze.

Transfer your Twin Peaks spicy Thai ribs to a serving platter immediately while they’re hot and glossy. Garnish generously with fresh lime wedges and roughly chopped coriander for a burst of brightness and freshness. Squeeze lime juice over the ribs just before eating to cut through the richness. Serve with napkins-these beauties are meant to be eaten with your hands!