Description
Tender, juicy ribs coated in a sticky sweet chili glaze that balances sweetness, mild heat, and savory flavors. These sweet chili ribs are oven-baked to perfection and finished with a glossy sauce for an irresistible finger-licking dish.
Ingredients
- 2 lbs pork ribs (baby back or spare ribs)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 cup sweet chili sauce
- 2 tablespoons soy sauce
- 2 tablespoons honey
- 1 tablespoon rice vinegar
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 1 tablespoon olive oil
- Chopped green onions and sesame seeds for garnish (optional)
Instructions
- Preheat oven to 300°F (150°C). Line a baking sheet with foil and place a wire rack on top.
- Remove the membrane from the back of the ribs and pat dry.
- Rub ribs with salt, pepper, garlic powder, and paprika on both sides.
- Place ribs on the rack, cover tightly with foil, and bake for 2 to 2 1/2 hours until tender.
- While ribs are baking, combine sweet chili sauce, soy sauce, honey, rice vinegar, minced garlic, grated ginger, and olive oil in a saucepan.
- Simmer the sauce over medium heat for 5–7 minutes until slightly thickened.
- Remove ribs from oven and increase temperature to 400°F (200°C).
- Brush ribs generously with the sweet chili glaze and return to the oven uncovered for 10–15 minutes, basting once more, until caramelized.
- For extra char, broil for 2–3 minutes, watching carefully to prevent burning.
- Let ribs rest for 5–10 minutes before slicing.
- Garnish with chopped green onions and sesame seeds before serving.
Notes
- For spicier ribs, add 1/2 teaspoon red pepper flakes or a dash of sriracha to the glaze.
- Ribs can also be finished on a grill for a smoky flavor.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat covered in foil at 325°F (160°C) until warmed through.
- Prep Time: 15 minutes
- Cook Time: 2 hours 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Asian-American