Almost every recipe I post is a favorite, with very few exceptions. So if you follow me, you might notice I vibe on certain flavors. One of those is anything a little spicy with a touch of sweet. That’s where these Sweet Chili Ribs come in!
Sweet Chili Ribs
These Sweet Chili Ribs are a nod to Thai cuisine, and one of the main flavors is (you might have seen this coming, lol!) Sweet Chili Sauce. Although the origins of Sweet Chili sauce are lost to the murky depths of history, its sweet, spicy, and tangy notes are most famously associated with Thailand.
About Sweet Chili Ribs:
Those tangy flavors are bolstered in Sweet Chili Ribs with some of Thailand’s most iconic flavors. There’s a little lime, some garlic, and of course, ginger. Soy sauce adds depth, and fish sauce brings in its own funk and umami.
With just a handful of ingredients, the sauce, brushed on the ribs to caramelize, and served alongside, brings in all five elements of Thai cuisine (sweet, sour, spicy, salty, and bitter) into balance in this decidedly fusion application!
It’s not that there aren’t plenty of Thai dishes using ribs, but the ribs here are all American, or as someone from Thailand might say, “Western.” A full rack or two, rubbed with brown sugar and spice, then cooked barbecue style in the oven, Instant Pot, or Slow cooker. (They can be smoked, too; see Competition Ribs.) Once beautifully cooked, those ribs are brushed with the Thai-leaning sauce, then broiled to caramelized perfection.
Making Sweet Chili Ribs:
The first thing to do is to prepare the spare ribs. Most come in a slab that needs to be trimmed and have a membrane that needs to be removed. I’ve written all about it with pics in my post Competition Ribs.
I’ve also talked a lot on that post about what to do with any trimmings and juices that are left behind. Never waste flavor!
As for this recipe, there’s a simple little rub to add to the ribs; about an hour ahead is perfect if you have time. Then the ribs are cooked to perfection. They’re done when they can be bent and are close to breaking, with a definite crack to the meat. They should be just holding together, not quite falling off the bone.
They’re brushed with the sauce, which you make as the ribs cook, and tossed under the broiler or on the grill to caramelize!
Sweet Chili Ribs with Slaw and Rustic Mashed Potatoes
Serve With:
I love to serve Sweet Chili Ribs with mashed potatoes (like these Simple Rustic Mashed Potatoes) and a nice cole slaw or cabbage salad. This Thai-inspired cabbage Salad would be perfect.
Of course, you can be as creative as you want; noodles, rice, or stir-fried veggies would lean more toward the Asian elements.
And don’t forget to serve the rest of the sauce. Btw, that sauce or even the Sweet Chili Sauce on its own makes a great dipping sauce for egg rolls or dumplings.
Thai inspired cole-slaw
Leftover Sweet Chili Ribs:
Store in the refrigerator, tightly covered, for three to four days. This works best if cooled before covering.
The oven is the best way to reheat any spare ribs. Set the ribs out to come up to room temperature (this will take about 20 minutes). Preheat oven to 250 degrees F.
Place the ribs on a plate or casserole, place on the center rack, and cover tightly. Heat until just warmed through, about 15 minutes, depending on the amount. The temperature should be about 130 degrees F.
Other Rib Recipes You Might Like:
- Sweet and Spicy Cajun Ribs – One of my favorite rib recipes, with a delicate bark that keeps your interest!
- Sticky Sweet Ribs – These are braised and then glazed with a tropical mango glaze. I had to ask, ” Am I a sticky rib person?” The answer is yes!
- Cider Glazed Ribs – Roast in the oven (or do an Instant Pot version) then finish on the grill or under a broiler. The cider tames the Ancho chile rub in the best way!
Cider Glazed Ribs
Saving Money on Groceries:
What you pay for groceries depends on not just WHERE you shop, but WHEN. Be strategic and stock up at rock-bottom prices.
- The best sales are before holidays; check out Win at the Grocers. Think beyond the occasion & use the opportunity to stock up at a low for the coming weeks to months.
- If available, take advantage of discount stores like Aldi or Lidl. The pricing at Buyer’s clubs is not always the lowest, but can trump in quality. Be selective when shopping there.
Pork Spare Ribs:
Buy on sale; the best are before the Summer Holidays. You’ll see some before the Super Bowl. Random sales happen. Ribs weigh enough that a price variation can make a big difference in what you pay for a rack.
Your buyers’ club is one of the best places to find decent quality at a reasonable price; grocery sales are often less with good quality.
- Choose ribs that have reddish pink color (avoid pale or grey, but if buying frozen expect the color to be lighter) and have good meat coverage; no thin areas or bones showing through the top.
- Shoot for relatively uniform size from one end to the other; turn the rack over and look for straight bones. This ensures the ribs cook evenly and each rib is large enough to serve.
- Most ribs are sold untrimmed in cryovac plastic. See my post on Competition Ribs for text and photos on breaking ribs down to St. Louis style.
- If freezing ribs, breaking down first will take less space and make stacking easier; they’ll lose the protection of the cryovac, so wrap well.
- Don’t waste the trimmings; some cook and serve as a chef’s snack, or chuck in the freezer only to be tossed later, they can be the basis of a whole different meal.
- If cooking or partially cooking inside (braising, roasting, slow cooker, or Instant Pot), don’t waste the juices; they are a perfect base for barbecue sauce (or to add to soups).
- Always serve ribs with lots of sides! Not only is it expected, it helps stretch the pricier protein!
Hello Frugal Friends, old and new! It’s finally cool enough to think about fall food! And for me, that’s ribs and other meaty, porky dishes! I know this one’s a bit different, but the flavors are amazing. You’ll have to let me know what you think!
Mollie
Sweet Chili Ribs
Sweet Chili Ribs
- Prep Time: 10 minutes
- Cook Time: varies
- Total Time: 0 hours
- Yield: 4 servings 1x
- Category: Main Dish Pork
- Cuisine: Thai
Ingredients
For the Ribs:
- 2 racks of spare ribs
- 1 tablespoon brown sugar
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1/4 (heaping) teaspoon ginger powder
- optional lime wedges for serving
For the Sweet Chili Sauce:
- 1/2 cup Sweet Chili Sauce
- 2 tablespoons lime juice (about 1 lime)
- 1 tablespoon soy sauce
- 1 tablespoon fish sauce
- 1 fat clove garlic, minced
- 1 teaspoon grated ginger
Instructions
For the Ribs:
Prepare as directed by trimming if necessary and removing the membrane.
Pat ribs dry. Mix together brown sugar, salt, black pepper, garlic powder, and ginger. Sprinkle over ribs. Gently pat onto ribs if needed; do not actually rub. If time allows, allow to sit for one hour.
While the ribs cook, mix and prepare the Sweet Chili Sauce, below.
With all methods, ribs are done when they can be bent and are close to breaking, with a definite crack to the meat. They should be just holding together, not quite falling off the bone.
To Oven Roast:
- Preheat oven to 300 degrees F. Place ribs on a rack over a large foil-lined, rimmed baking sheet. Place in oven and add a cup and a half of water to the pan. Roast, covering with foil after one hour, and continue cooking until done. The total time will be 2 1/2 to 3 hours. Add more water to the pan as needed.
- Remove the pan with the ribs from the oven. Drain the liquid (save if desired for soup or barbecue sauce) and place ribs back on the pan. Brush ribs generously with sauce. Turn on broiler and broil ribs, about six inches away from the element, or place on grill, until the rub becomes bubbly and caramelized.
To Cook in Instant Pot:
- Add one cup water to the bottom of the Instant Pot and rack if there is room. Curl ribs and place in Instant Pot vertically. Seal and cook on High Pressure for 25 minutes. Allow to go to the keep warm function and after 20 minutes, release the remaining pressure.
- Place ribs on a foil-lined pan. Brush ribs generously with sauce. Turn on broiler and broil ribs, about six inches away from the element, or place on grill, until the rub becomes bubbly and caramelized.
To Cook in a Slow Cooker:
- Add one cup water to the bottom of the slow cooker. Curl one to two racks of ribs and place vertically, trimmings in the center (optional). Cook 4 to 6 hours on high, 6 to 8 hours on low.
- Place ribs on a foil-lined pan. Brush ribs generously with sauce. Turn on broiler and broil ribs, about six inches away from the element, or place on grill, until the rub becomes bubbly and caramelized.
For the Sweet Chili Sauce:
- In a small saucepan, add the sweet chili sauce, lime juice, soy sauce, fish sauce, garlic and ginger.
- Bring to a boil, turn down to a simmer, and simmer, stirring now and then, several minutes until the glaze slightly thickens.
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