Fall off the Bone Baby Back Ribs with Sweet Chili Sauce

There aren’t very many recipes that can boast “2 ingredients” and taste better than fall off the bone baby back ribs smothered in sweet, sticky Thai chili sauce, which by the way, isn’t really all that spicy despite the name.

5-minutes hands-on and two ingredients: ribs and 1/2 cup of the sweet chili sauce. Salt and pepper don’t count, but even if you did count it, it’s still will be the best 4 ingredient-dish you can ever make.

Just a word on the ribs – there are 2 camps of rib-lovers:
a) meat fall off the bone camp
b) I want to gnaw and tear meat off the bone camp

I’m part of the first group, I enjoy tender, juicy, succulent meat that requires very little effort to pry from the bone. If you’re like me, you’ll love this recipe and I bet you’d never order ribs at a restaurant again.

Also, I’ve got a trick for you that will make the ribs even more tender.

How to make baby back ribs fall off the bone

This technique can be used with ANY type of barbeque sauce. If you want, you can also use a dry rub instead of the salt and pepper.

To feed 4 hungry people, start with about 5 pounds of baby back ribs. Actually, you can use the larger St. Louis or country style ribs if you want. Tender baby backs are my thing. The amount of ribs really doesn’t matter – throw in another rack if you’ve got more people.

Turn the rib over to the underside — see that layer of white membrane covering the ribs? You’ll want to remove that – it’s tough and stringy.

Take a butter knife, wedge it just underneath the membrane to loosen.

Pull the membrane up and off the bone.

Once you’ve got a section off, use your fingers to remove the rest – just peel it off.

See how thick and tough that membrane is? Removing this will make your ribs infinitely better. Sometimes this membrane is really thick (like mine) and sometimes it’s really thin and a little more difficult to remove. Try to get as much as you can.

Place all the ribs in a roasting pan, it doesn’t matter if they overlap. Season with salt on both sides.

Pepper on both sides.

If they overlap, I like to layer them like this.

Cover with double-thickness of tin foil. Bake at 275F for 4 hours or so.

After 4-ish hours, they’ll look like this:

Use a spatula to move them to a baking sheet.

Here’s sweet chili sauce. Mae Ploy is my favorite brand. Really, you can use any type of barbeque sauce, thick teriyaki sauce that you want. No need to stick to sweet chili sauce (but please, try it just once!)

Brush on the sweet chili sauce all over the ribs.

Be generous! Brush on a lot.

Now move your oven rack to the top 1/3 of the oven and broil for 5 minutes. Keep a good watch on ’em! Don’t let them burn.

And that’s it! Baby Back Ribs with Sweet Chili Sauce.


Baby Back Ribs Fall off the Bone Recipe

Servings: 4-6 Prep Time: 5 Cook Time: 4 hours

You can use the larger St. Louis or country style ribs. If you'd like to use a dry rub, just it in place of salt and pepper. My kids love barbeque sauce, and I'll use this same technique and slather on bbq sauce instead of the sweet chili sauce.


5 pounds baby back ribs
salt & pepper
1/2 cup Thai sweet chili sauce


1. Preheat oven to 275F. On the underside of the rib, remove the thin membrane and discard. Season both sides with salt and pepper.

2. Place the ribs in a roasting pan, cover with double thickness of tin foil.

3. Roast for 4 hours or so. Discard foil. Use a wide, flat spatula to carefully lift the ribs onto a baking sheet. Spread the sweet chili sauce generously over the ribs.

4. Place oven rack near the top of the oven. Turn broiler on and broil the ribs for 3-5 minutes, or until the sweet chili sauce begins to caramelize. Make sure you don't burn the sauce, so keep a close eye on the ribs.

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Comments 239

  1. beth aka confusedhomemaker

    You had me at “fall off the bone” & I love the picture of removing the membrane. Every time my Hubby does that my oldest cringes & makes a HUGE deal–eww–but then when the ribs are done all he can say is “YUM”, LOL πŸ™‚ This sauce looks really good. I may just have to get my Hubby to make it next time!

  2. Rachel (Two Healthy Plates)

    I love how the only glaze is sweet chili sauce, I love that stuff and would have never thought to put it on ribs!! These will be great for football season which is just one week away! My husband will love me…and you too for posting this recipe! haha

  3. Barry (I have no website to link to) ;)

    I thought I had done low and slow but have never done a 4 hour. Will definitely give this ago but am tempted to finish over hickory on the grill.

  4. Monica

    I’m with you in the meat fall of the bone camp. These ribs look delicious, and I love the simplicity of the recipe. These would be great to cut into individual ribs for an appetizer platter.

  5. Paul Ross

    The real secret I have found for removing membrane? Paper towels. Get a paper towel, grab a corner and pull and it comes off perfectly like 70% of the time in seconds, otherwise regrip with paper towel and finish. Strips is in seconds.

  6. Courtney @ Bread & Bokeh

    So, my husband was reading over my shoulder as I was reading this post. I think he wants to divorce me and remarry these ribs. Regardless, we are making them!!! πŸ™‚

  7. Cajun Chef Ryan

    Jaden, is that a Pampered Chef Stoneware 9×13 pan? Well seasoned indeed, and it looks just like ours!

    These baby back ribs look amazing, and with the chili sauce…well…it is…trΓ¨s magnifique!

    Bon appetit!

  8. TheKitchenWitch

    I’m a fan of the fall-off-the bone variety, too. Is there a website where I can order the sauce? I’m not sure the Rocky Mountain grocery stores will carry something that exotic? πŸ™‚

  9. City Share

    Yum! I love the meat falling of the bone variety of ribs too. I have never tried cooking them so slowly before. Thanks for the tip. That sauce looks great too. I’ll have to keep an eye out for it.

  10. Sara

    Looks absolutely delicious! love the sweet thai chilli sauce! I think I’m going to try this recipe~ so simple to make! Thank you for sharing!

  11. Annie

    The last time I had a craving for ribs, I couldn’t wait for low and slow and used the pressure cooker with bbq sauce. So tender I couldn’t even get the half rack out of the pot in one piece! The chilli sauce is a great idea, and the broiling really makes it. Thanks for the post!

  12. Lori @ RecipeGirl

    Great idea. We used to do the same thing when I catered parties way back when (w/ a good bbq sauce instead), but we’d slow roast them in the oven all day long… I think even lower than 275, then we’d slather the sauce on and them throw them onto the grill at the party. They get a great crust on them and you get that wonderful bbq flavor too! I’ll have to look for the sweet thai chili sauce- I’m intrigued!

  13. Pingback: Small Plate : Tasty Recipes I Can’t Wait to Make | Love and Homemade Recipes

  14. Alanna

    Yummy! Thanks for this recipe Jaden, I can’t wait to make it. I am such a fan of yours. You always explain everything perfectly for those of us who are less-than-savvy in the kitchen, and your pictures help tremendously!

  15. Debbie

    Ok…We had ribs a few nights ago~~ho-hum~~still cravin’ RIBS!
    Received this e-mail and sent my sweetie to the market! He’s back, w/St Louie style Ribs and the MaePloy Sweet Chili Sauce (local Safeway store)…..Ribs are de-skinned (?)- salted & peppered, and in the oven for 4 hours! Yummmmmm!
    *I tried the paper-towel “trick” from Paul Ross entry…worked fasssssst! (I did 2 racks vs my sweetie’s one!)
    Guess what’s for dinner?
    big smile here.

  16. Michael

    Nicely done.
    I love the ‘low and slow’ approach. I do the B B R’s at around 250 for 3 1/2 to 4 hours on my Weber smoker with some chunks of apple and cherry wood from my orchard.
    Cannot be topped.

  17. Jennifer N

    Jayden, those look great! Do you think you could use a crockpot instead of the oven?

  18. Debbie

    O’miGosh…..these are WONDERFUL!! yummmm…and jennifer N.—OooOoo No-way would these be as dee-lish-ous in a crock-pot!!! Yummmmm! do I say Moooo ’cause they’re beef or oink because I am piggin’ out??? LOL

  19. Monica

    I do my ribs the same way.. cook them in the oven first and then finish them off in the broiler or on the grill outside. But, the sweet chili sauce is sounding yum!

    I can find it in any asian market?

  20. Eroica

    Why have on oven on for FOUR hours? Put the ribs in the pressure cooker for 20-25 minutes. Then glaze and grill/broil.

  21. Everyday Mommy

    You can also finish them on the BBQ grill and baste them as you grill. They’ll have a wonderful, sweet crust. Yummm. I basically do my ribs with your method…and, I’m from Kansas City! Going out tomorrow to find sweet chili sauce.

  22. Christine

    Be. Still. My. Heart. Sweet chili sauce is now on my list of things to keep in the pantry. Fall Off The Bone Baby Back Ribs With Sweet Chili Sauce is on the company menu for the weekend.
    Thank you, Jaden!

  23. The Duo Dishes

    Wow…2 ingredients! This is definitely an easy way to make ribs. We need to try to make dishes that are simple yet still awesome like this. We tend to go crazy testing so many ingredients. πŸ™‚

  24. Boomdog02

    A good simple way to get great ribs. I agree with earlier poster…throw them on the grill for a few minutes, then glaze with sauce. Gives em’ a bit of a smokey flavor and rerally caramelizes the sauce.

    I do the same recipe but I marinate in Soy (1/2 cup), rice vin (1/4 cup), brown sugar (2 TBS), sesame oil( 1 TBS), s&p, overnight. Then I put ribs on roasting rack, with the liquid underneath. The cover and cook as directed

  25. Kim in MD

    Wow…these look amazing, Jaden!

    I am hosting an Asian theme party this Saturday (for 25 people) and was planning to make your recipe for Chinese Baby Back Ribs with Orange-Ginger Glaze (along with several other of your recipes). The cooking method looks almost the same (low heat, covered for 3-4 hours, then glaze and broil).

    My question for you is- I love to cook but hate the clean-up (especially for large parties), so do you think skipping the roasting pan and cooking the ribs on the sheet pan (covered with foil) would work? Or do you think there will be too much juice from the ribs and then the juice would overflow and make my oven a mess (and make me wish I had just cooked the dang ribs in the roasting pan to begin with)? πŸ™‚ Thanks!

  26. Elle

    Oh my gosh, that simple? They’re incredible! And I have just the sauce I’d like ti try with t hem, too. Thanks for sharing this!

  27. SteamyKitchen

    You can use one of those throwaway roasting pans for turkeys. You’ll get too much liquid for the sheet pan and it will spill over and make a mess in your oven. πŸ˜‰

  28. Miranda Merten

    Awwe man! I JUST made ribs last night- tried out a new recipe. I wish I had seen these earlier. Well, I will have to try this next time, I LOVE sweet chili sauce!! Bravo, for the ease of this recipe!!!

  29. rita

    girl, this looks soooo good! if hubby weren’t watching his cholesterol level, i would make this. i can only look at the pics and drool. ahahaha!

  30. Liam OMalley

    Those ribs look divine. I rarely stray from Keller’s recipe for ribs in the ad hoc at home book, but I might have to for these. I do love that Mae Ploy sauce – you can use it on practically anything.

    Thanks for the tip about the membrane.. news to me!

  31. Lily G

    I made this ribs last night for dinner. OMG….it’s sooooo goooodd yummy and scrumptious. Thanks for detailed instruction about removing the membrane. I had 2 slabs of ribs and brushed each with Mae Ploy and sweet sticky bbq sauce. Hmmm…it melts in my mouth and it’s better than the ribs my husband cooked on the grill.

  32. Alta

    I love sweet chili sauce. Never thought about it on ribs though! I have spare ribs in my freezer that I think need this recipe!

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