Sweet chili back ribs
Recipe & Food Styling Marisa Curatolo, Photography Cory Aronec
These fall off the bone slow-cooked ribs with our easy to make sauce are finger-licking delicious. These are best prepared ahead of time and heated just in time for dinner.
Ingredients
2 racks baby back ribs (3 pounds)
1 cup Thai sweet chili sauce for basting and serving
1/4 cup finely chopped or coarsely ground dry roasted peanuts
Jasmine rice to serve
Marinade
6 cloves garlic, rough chopped
1/2 cup washed, dried cilantro leaves or cilantro roots, minced
2 tablespoons fish sauce
1 tablespoon sea salt
1 tablespoon freshly ground black pepper
1 tablespoon ground coriander
1/4 cup fresh lime juice
1/4 cup vegetable oil, or as needed
Preparation
For marinade, place all ingredients in food processor and pulse to thick paste. Set aside.
Place the ribs on a parchment-lined rimmed baking sheet. Using a rubber spatula, spread the marinade on both sides of ribs. Cover with plastic wrap and marinate in the refrigerator for at least 2 hours, or as long as overnight—the longer, the richer the flavour.
Preheat oven to 350°F. Arrange the ribs, bone side down, and bake until ribs are well-browned and cooked through, about 1 to 1-1/4 hours. When ribs are cooked, the meat will have shrunk back from the ends of the bones by about 1/4 inch. Remove the excess juices from baking sheet, then brush ribs with sweet chili sauce. Increase oven heat to 425°F and bake ribs another 10 - 15 minutes, but watch carefully as the sugars in the chili sauce can scorch easily.
Transfer ribs to large platter or cutting board, and cut cut into 2 rib portions. Brush with more chili sauce and sprinkle with finely chopped peanuts. Serve any remaining chili sauce on the side. Serves 4.
Note: For slow cooker or Instant Pot, please use cooking times according to manufacturers directions for each individual pot.
