Stir-Fried Pork Ribs with Tree Basil

Stir-fried pork ribs with tree basil is a Thai dish that exemplifies the bold, aromatic stir-fry tradition found across the country. The dish is built around succulent pork rib segments, quickly wok-fried with generous handfuls of tree basil—a pungent, slightly peppery herb closely related to holy basil. Key ingredients typically include garlic, fresh Thai chilies, fish sauce, oyster sauce, and a touch of sugar for balance, creating a savory-sweet-spicy profile that clings to the bone.

A great version is distinguished by perfectly cooked ribs: caramelized and slightly charred on the outside while remaining tender enough to pull from the bone. The tree basil must be added late in the cooking process to preserve its vibrant green color and heady aroma, which should hit the nose before the plate reaches the table. The sauce should be concentrated, not watery, coating each rib and herb leaf.

Regional variations reflect local basil preferences. In central and northeastern Thailand, cooks often substitute holy basil (bai gaprao) or Thai basil (bai horapha) when tree basil is unavailable; some versions add yardlong beans or bamboo shoot strips for texture. In southern Thailand, the dish may be spicier, with dried shrimp or fermented shrimp paste.

At Baan Ta Ko Rai in Tambon Khan Ham, Thailandia, chef BANKII serves a rendition praised for its deep wok hei and generous herb ratio, illustrating how a single venue can elevate a humble street dish into a signature.