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.