Ingredients
- Pork Ribs (spare ribs or baby back): 3 lbs
- Thai Sweet Chili Sauce: 1 cup
- Soy Sauce: 1/4 cup
- Rice Vinegar: 2 tablespoons
- Garlic (minced): 2 cloves
- Ginger (grated): 1 tablespoon
- Sesame Oil: 1 tablespoon
- Red Pepper Flakes: 1/2 teaspoon (optional)
Instructions
- Step 1: Preheat oven to 325°F (160°C). Prepare the ribs by removing the membrane from the back of the ribs. This can be done by sliding a butter knife under the membrane and pulling it off.
- Step 2: In a bowl, whisk together the Thai sweet chili sauce, soy sauce, rice vinegar, minced garlic, grated ginger, sesame oil, and red pepper flakes (if using).
- Step 3: Place the ribs in a large baking dish. Pour the sauce mixture over the ribs, ensuring they are evenly coated.
- Step 4: Cover the baking dish tightly with aluminum foil and bake for 2.5 to 3 hours, or until the ribs are very tender and easily pull apart.
- Step 5: Remove the foil and increase the oven temperature to 400°F (200°C). Bake for another 15-20 minutes, basting the ribs with the sauce occasionally, until the sauce has thickened and the ribs are nicely glazed.
Notes
- Refrigerate leftover ribs in an airtight container for up to 3 days, ensuring they stay moist and delicious.
- For best results, reheat ribs in the oven at 300°F (150°C) with a splash of water or broth to prevent drying.
- Serve these sweet and spicy ribs with a side of sticky rice and a refreshing cucumber salad for a complete Thai-inspired meal.
- For an even deeper flavor, marinate the ribs in the sauce mixture for at least 2 hours, or even overnight, before baking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American