There aren’t very many recipes that can boast “2 ingredients” and taste better than fall off the bone Tender Baby Back Ribs, smothered in sweet, sticky Thai chili sauce. Which, by the way, isn’t really all that spicy despite the name.
What you’ll learn in this recipe
- Only 2 ingredients needed (plus salt and pepper)
- Ultra tender – fall off the bone – ribs.
- 10 minutes hands-on, the rest of the time is in the oven.
- Sweet, sticky with a touch of chili – delicious!
- Perfect for game day.
- Baby back ribs
- Thai sweet chili sauce
- Salt and pepper to taste
How to make tender baby back ribs
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.
- Remove the backside membrane, if needed.
- Season the ribs with salt, pepper or your favorite dry-rub.
- Roast in oven for 4 hours at 275F.
- Smother your favorite bbq sauce or my favorite, sticky sweet Asian chile sauce (which is not spicy). Broil 3-5 minutes until nicely browned on top.
To feed 4 hungry people, start with about 5 pounds of baby back ribs. The recipe is exactly the same, no matter how many ribs you have. The amount 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.
*Note: some baby back ribs come with the membrane already removed. Ask your butcher!
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.
Brush on the sweet chili sauce or your favorite BBQ 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.
What’s The Best Sauce For Ribs?
Here’s an Asian sweet chili sauce that’s sweet, sticky and not spicy at all. Mae Ploy is my favorite brand. Really, you can use any type of BBQ sauce, thick teriyaki sauce that you want. No need to stick to sweet chili sauce (but please, try it just once!).
Top Tips For These Tender Baby Back Ribs
- Remove the membrane before cooking, for super tender ribs.
- Double up on the recipe if you have more guests.
- When it comes to sauces, choose whatever you like, but sweet chili works so well!
- Once the sauce is on the ribs, keep an eye on them, so the sauce doesn’t burn.
Check Out These Other Delicious Rib Recipes
- Chinese Sweet & Sour Spare Ribs Recipe
- Korean BBQ Baby Back Ribs Recipe
- Kalbi Ribs with Macadamia Nut Rice
- Cayenne Cinnamon Ribs with Maple Glaze
Have you tried these tender baby back ribs? Feel free to leave a star rating and I’d love to hear from you in the comments below.
Tender Baby Back Ribs
- 5 pounds baby back ribs
- salt & pepper or your favorite pork dry rub
- 1/2 cup Thai sweet chili sauce or your favorite BBQ sauce
- Preheat oven to 275F. On the underside of the rib, remove the thin membrane and discard. Season both sides with salt and pepper.
- Place the ribs in a roasting pan, cover with double thickness of tin foil.
- 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.
- 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.
So easy, never fail fall of the bone ribs. My go to way to cook ribs every time now. Thank you for this recipe!:)
I usually avoid ordering ribs at restaurants because they are so messy. But they look and taste amazing! The ones you’ve photographed here make my mouth water! Thanks for sharing and making me hungry, haha!
I’ve always been of the thinking that properly prepared ribs will turn a vegan into a rib eating vegan! Nice recipe and tips!
Aloha Jaden, If I were back in my former house on mainland with 2-full kitchen, 4-grills and 2-smokers no problem with smoky, fall off the bone ribs, but when you retire and downsize to Hawaii you purchase a condo with as many luxury amenities you can afford in location, location, location by the wide white sandy beaches with tropical views. Hawaii has the highest electric rates in the nation with Honolulu currently at $0.32/kWh so you want to cook fast to save money. 4 hours is too long in a Hawaii oven!! I lowered my monthly electric bill to $40-$45/ month by doing a full remodel of my kitchen to match yours but I went all GE Profile Series Induction slide in with Advantium Oven over the stove, All-Clad and Le Creuset cookware and bakeware. But the way I configured kitchen, adding larger center island and 24 linear ft. of cabinet space maintaining tropical beach, sunset and year round blooming floral views while standing cooking in kitchen. & people can now assist me in kitchen at their own workstations.
In my condo complex there are small picnic table areas with bbqs scattered around the different units plus 2 main areas for large parties with large grills but that means I got to lug my small Webber plus everything out, cook and lug everything back. I needed a quicker way to grill and bbq with that smoky flavor.
The way I now do my Baby Back Ribs: I remove rib membrane, rub with my house made dry rub, wrap and refrigerate overnight to marinate. I prepare a Fagor 6L pressure cooker with trivet rack and pour a cup of any liquid for steam flavor (water, wine, apple cider, beer, etc) and 1-Knorr pork flavor cube and 2 TBS of liquid smoke of my liking. Stand the ribs up on ends or on side so the they fit and “steam roast” on high pressure for 15 min, use rapid release. Move pressure cooked “steam roasted pork ribs” to sheet pan with rack. Place in oven with pre-heated broiler set on high about 6 inches from heat source about 2 min to lightly brown, flip and brown other side, slather your BBQ sauce/glaze on ribs and cook under broiler remaining 5 min each side (total 11 min) to a glaze bark on each sides. BBQ Smoky flavor baby back juicy ribs infused flavor roasted and grilled fall of the bone in 30 min Total Cooking Time plus optional overnight dry rub marinade to enhance flavor. Good for apartment/Condominium dwellers that don’t have access to grills, smokers or backyards, patios or fireproof decks.
BTW: The GE Profile Advantium, 30 in. wide X 16 in. deep over the stove Oven is awesome with Convection Bake, Broiler, Toaster, Microwave, Bread Dough Proffer, food/dining ware Keep Warm and Speed-Cook modes (Speed-Cook combines Convection Oven, Broiler and Microwave to cook 70% faster than normal with crispy, juicy caramelized results). All stainless steel outside/inside, 1.7 cu. ft. with 2-stainless steel racks, glass rotating tray and non-stick steel rotating tray plus optional ribbed grill rotating tray. It will comfortably convection bake 3 ea. 12 in. round pizzas on 3-levels.
There is a GE Advantium Oven recipe online for BBQ Riblets using 2-lb Baby Back Ribs: 13-30 min total time.
i cant believe how simple and easy your recipes are but soooo tasty , i always used to think the more you add to a dish the tastier it would be but you have proven me wrong , i love these recipes , i got a file full of them 🙂
this is such an awesome recipe , i used deer ribs that i had in my freezer and just salt , pepper and chili sauce , cooked it a little longer than said but the ribs i had were huge 🙂 , tasty recipe .
Hello,how are you all today and thanks for this delicious baby back ribs recipe.I used it with Asian sweet chilli sauce.I didn’t use ribs.I used frozen turkey meat since I needed the meat stock.and for the Asian sweet chilli sauce,I used a little white sugar since that’s what I had,a little white vinegar.and to make it tasty,I added a bit of our seasoning we make use of here in Nigeria.I wanted to use my charcoal oven since I don’t have the normal modern oven but my oven refused to be sensible.so I stir-fried it in a frying pan and it was still wonderful.everyone enjoyed the meat,including the little kids who don’t eat much pepper.they finished it.Thanks once again .I intend trying others.
Thank you for the instruction! It’s so yummy! the best if u serve with rice!
Really like this simple, less ingredients Ribs recipe. I have arthritis in my hands so was unable to remove the membranes but it turned out delish ! Thanks Dukie n Jaden
I am so happy you enjoyed this dish and it turned out well for you Peg!
This was a great recipe and will definitely cook then again. I’m ashamed to say we actually have leftovers but we do.
How would you recommend re-heating it as leftovers?
Hi Jenny – I just use the microwave to re-heating. If you use oven or grill, you have risk of drying out.
I’m with ya’! Bones should fall out of the meat! I’ve made ribs like this for year only in addition to the salt & pepper I put a thin layer of applesauce on the ribs before cooking. I have some in the fridge and can’t wait to try your chili sauce recipe today.
My go-to rib recipe…perfect every time and a crowd pleaser!!!
I am trying this recipe for the first time. I usually par-boil my ribs first to get them tender but I think that takes something from the taste. I am adding brown sugar and apple cider vinegar to my store bought barbeque sauce to see if it makes a difference . I am too tired to make my own sauce. I hope these taste as good as that picture looks. I can’t wait to see.
Great idea to use the sweet chili sauce for Asian flavor, great change of pace from BBQ. I have never tried the butter knife method to remove the silver skin, I was taught to just take a dry paper towel or even a coffee filter and use it to grab the slippery skin on one of the ends… This gives you a good grip on the skin and you can just pull it off from one end to the other in one big piece. I’m curious about the butter knife trick though, so I’m going to try it just for the hell of it. Thanks for the recipe!
Great idea using coffee filter, Julie!!!
Wonderful recipe..Thank You!!
What if I am only cooking 2/2.5 ponds of ribs? Should I shorten the cooking time? Is there a way I can tell they are done with a thermometer?
Love this recipe.
Hi Melissa – you can shorten the timing to roast for 3 hours. They’ll be done for sure after 3 hours – no need for thermometer, just pull the meat away from bone with fork. If the meat pulls easily, and is brown, it’s done.
You definitely want to take that membrane off and if you bake the ribs with onion underneath or even a can of beer poured over them or even cokacola for 2 to 4 hours at 275° you also season with salt, pepper, taking clasico (con limon, with lime) seasoning and rub it in. Cover with two layers of foil and bake, then you can put them on the Barby and we use the Mao ploy mixed with any BBQ sauce and glaze on both sides, and slightly burn or darken the edges, you will definitely be the hit (been using Mao ploy for to many years now it’s t g do best kept secret.
Interesting! I needed to cook my ribs before they go bad and didn’t feel like going to the grocery store for BBQ sauce but had mai ploy sweet and sour sauce. So I googled to see if there were any recipes using it and found this! I thought about it from a recipe I use the sauce with grape jelly on meatballs in a Crock-Pot.. so I’m thinking of adding some grape jelly! Can’t wait to see how this turns out!
Making these again tomorrow. So easy and sooooo yummy. Thanks Jaden!
Thanks so much Wiley!- jaden
My husband loves ribs. I can’t wait to cook these
For him. I love being his favorite cook
My whole family loves the taste of the Thai sweet chili sauce on the ribs. I love how easy it is to make these ribs! Gung Hay Fat Choy!
IT’S BEEN A WHILE THAT I MADE THESE RIBS. NO WORRY I KNOW THAT THEY WILL BE OFF THE WALL GREAT! THANKS AGAIN FOR ALL OF YOUR FANTASTIC RECIPES. CHRISTIN & BRUCE P.S. HAPPY NEW YEAR
Happy New Year Christin and Bruce!
Sounds amazing. I want to make these tonight. Do you think I could use my Staub Cast Iron Oval Cocotte(w/braising lid)to cook the ribs instead of a baking dish with aluminum foil?
That would work well!
Excellent recipe. Made two batches with a specialty BBQ sauce and Mae Ploy sauce. Both were wonderfully delicious. Thanks for posting!
Making these for Father’s Day tomorrow; prepping tonight. First time I’ve ever made any kind of ribs (usually make “Lloyd’s” from the market). I’m so excited since there’s a running joke in the family about my cooking, although I sometimes make a huge hit & these look fail-safe! They will definitely become a family favorite!
Question, if I’m doing 3 racks instead of 2, do I need to cook them longer than 4 hours???
Nope! 4 hours is just fine for the ribs. I’ve done up to 6 racks.
Looked for a recipe to cook ribs in the oven. Yours was the winner. Doing them your way. I have a sf bbq sauce, because we are watching our carbs. Thanks
Thank you so much! -Jaden
HI Jaden ! Love your recipes !! Do you think the ribs could
Be made in an instant pot instead without affecting the flavor ? Thank you
Hi Olivia – I’m not sure! I haven’t made ribs in an Instant Pot before. Let me know if you try it!
amazing recipe. left them in the oven for 5 hours. found the Mae ploy sauce abs it is wonderful. will not go out for ribs again!!!!
I tried it twice with my wife, and we both loved it. I made it tonight (St. Louis style ribs) when my son and his wife were visiting, and got raised eyebrows and critical comments during preparation. But during dinner, the potatoes got cold, and the veggies and salad ignored, as everyone seemed to be rushing to eat all the ribs that they could before they were gone, pausing only to say how wonderful they were. I had expected leftovers. Instead, I got “When can we do this again before we leave?”
Thanks so much John! Happy that everyone loved the ribs. Sorry the salad got ignored 🙂
kick-ass recipe…..membrane a little of a battle BUT worked out super great…..tender and moist…..fell of the bone…used sweet bay rays sweet and spicy…….will never order out again, especially when I can get twice the ribs for the same price…..many thanx and great info the wait for the first time was forever BUT now know the wait is all worth it…..again………thank you
I haven’t tried the recipe yet(plan to this weekend)….was wondering how much water(if any) to put in the bottom of the roasting pan 🙂
No water needed.
I bought the Costco St. Louis ribs with a rub on it. Will these work to do this way? Will adding the sauce be too much spice? Plan to do tomorrow. Thanks
Hi Sharon – should be just fine. Just don’t add any additonal spice or salt to the ribs.
Hi, I am so excited to make these ribs! How would you reheat these? Also, can some of the recipe be made ahead? Thank you!
All of this can be made ahead of time. When ready to eat, if the ribs are cold from being refrigerated, heat oven to 300F, covering ribs in tin foil and cook for 10-12 minutes until hot. Then, just slather on the Sweet Chili Sauce, broil until caramelized.
These look really good. I never thought of making ribs before figuring they’re more 10 hours slow smoking stuff . I can’t wait to try it. I might not take off the membrane though, just make shallow cuts to separate the ribs. My family is of the gnawer type and would probably turn up their noses on fall of the bone meats.
‘You over cooked it!’ Lol!
These look so good!!
It is really hot here in the afternoon. Can I cook them in the morning and then broil right before dinner?
Hi Drew – absolutely!
Any chance and advice in doing on the BBQ?
Hi Pat! Yes! You can keep your BBQ on low, monitor the temperature. Put the ribs in a disposable aluminum pan, cover with aluminum foil. Cook low and slow in the BBQ grill for 2-4 hours. The longer you bbq, the more tender. To finish, brush with BBQ sauce. Turn BBQ to high heat. You’ll have to be very careful handling the ribs – they’ll be so tender they might fall off the bone! Use tongs and a spatula to lift the ribs out of pan and onto the hot grill. Just a couple of minutes is all they’ll need – keep an eye on them so that the ribs don’t burn!
You taught a class at Rolling Pin in Brandon many years ago and a version of this recipe is your cookbook. You TAUGHT me how to make from your cookbook and they ARE THE BEST TASTING!!!! So easy to do! Thank you.
Need another cooking class from you soon……….
Thank you Anneliese!! Great to hear from you again – I’ll let you know when we teach another class 🙂
After searching for 10 years to find the best cooking recipe this is it. I’ve tried smoking, slow cooking on the grill, boiling then grilling, never came out as good as this. I had a plan to finish them off on the grill but they were so tender I had to use the broiler in the oven. Everybody loved them. And I just use the regular barbecue sauce from the supermarket. Can’t wait to try them with Jack Daniels spicy barbecue sauce. Thank you.
Thanks so much Bob! We love Jack Daniels’ bbq sauce – made these ribs for the 4th. If you like to finish on grill, you can cook them for 2 1/2 hours slow and low. They’ll still be tender (though not completely fall off the bone), and will hold together enough for grill.
Followed directions to a T used the sweet chili sauce you reccommended best darn ribs I have ever had my wife was very pleased have since shared with all my friends thanks for sharing
Just a wee footnote , I tried these ribs some time ago and they were so dry when I took them out of the oven , decided to try again because figured I had done something wrong . Eureka moment , I’m in the UK and our ovens are Celsius , so everyone , oven temp 135 !!!! Not 275 . Mine are in the oven now so will post results .
Loved these!! Will be making them again soon!! Love the sweet chili sauce, tired of barbecue sauce all the time!! Thanks!!!
Omg. Thank you sooooo much for this recipe! It was absolutely amazing. The meat literally fell of the bones. It was a huge hit! Thank you for the tip about removing the membrane. I hadn’t known about this. Wow what a great tip! Thank you again. Your an amazing cook ! : )
I’ve made your recipe several times and it always turns out great and it’s also so easy! My ribs are always perfectly tender, moist and fall off the bone! I still struggle to get the membrane off so I usually ask my butcher to do it:) Unfortunately I’m the only one who loves the chilli sauce, so I baste enough for me and use a chipotle BBQ sauce for everyone else! Thanks so much for such a great recipe!
If I only use 2 pounds of pork ribs can I put them in the oven for half the time? say like 2 hours?
Hi Susanne – You can put them in the oven for 2 hours, but it won’t be as tender as the longer baking time. Oven time can be decreased for big hunks of meat, like a roast, chicken, turkey. For those types of meat, the smaller the piece (diamaeter), the less cooking time required. Think of it this way – it take longer for the oven’s heat to reach and cook the middle of a big fat roast than it does for a skinny, small roast.
Ribs don’t have a lot of meat on them, They are flat, skinny things 🙂 So, even if you halve the number of ribs, it doesn’t affect cooking time as much.
That being said, I’ve done ribs for 1.25 hour and as long as they are cooked through – they are just fine, not as “fall off the bone” but just as delicious. To check for doneness, just use a knife and poke right next to the bone. Meat juices should run clear.
hey jaden , i just made these for the fam. Not only did they love them they were super easy to do! thanks for the recipe will definitely make them again real soon!
Thank you so much Avian!
Cooking ribs with this recipe for the fifth time … finally found the Mae Ploy chili sauce you suggested a few batches ago – great add-on to my long-standing dry rub.
Thanks for the great dinner (three hours from now)!
This is a 5 star plus recipe. I highly recommend it.
What a wonderful way to cook ribs. I did them in a long Pyrex dish & in 4 hours they were “fall off the bone” ready as you said. I didn’t have the Sweet Chili sauce so substituted with plain Chili sauce, Bulls eye BBQ sauce, a little honey, dash of liquid smoke, great way to clean out fridge 😄
I’ll try to find the Chili sauce you used, next time I have ribs.
THANKS for posting such a super recipe 😇
Thank you so much Gere!
I ended up making only 2 kinds of ribs…Korean was our favorite. I am making them this weekend for guests and serving with your Korean Glass noodles recipe..(When under broiler at end…one must be careful..my foil caught on fire)…I was watching carefully as you suggested so no major problem. I will lower rack next time. I will make ribs again with sweet chili sauce (using more sauce and serving sauce on side)…The Korean ribs is the WINNER!!!! Thanks for all your great recipes…:)
Thank you Lyn!
Another thought…rather than putting ribs under broiler…have you ever finished them off on grill? I would think they would even be tastier….I’ll share my reviews after making them:)
Yes, we have! Sometimes, we’ll “bake” them in the grill on low then finish off high heat.
These are for pork baby back right?
Hi Jan – yes, pork.
I have a question..I’m planning to try your 3 rib recipes not all at same time, #1 FALL OFF THE BONE WITH SWEET CHILI SAUCE #2 KOREAN KALBI #3 ORANGE GLAZE
All 3 recipes have different cooking methods. Since I want ribs to be as tender as possible, can’t I cook all 3 recipes the same way to achieve the most tender ribs? (I understand Korean should be put back in oven to let sauce caramelize . ) I will be using baby back or Louis ribs…. Your thoughts, please. Thanks
Hi – Yes, you can cook them all the same way – use this recipe, then after cooking, apply the different glaze to the different ribs, let caramelize. How fun, a rib party!
I’ll be trying these tomorrow. I love your site and your recipes. My hubby and I are Vietnamese, transplanted to the States 40 years ago, and our daughters (13 and 17) love to cook and eat Asian food as much as we do. Your recipes, tips, and tricks help make it fun and easy! Thank you!!
Thank you so much Tina!
JUST TO LET YOU KNOW THESE WERE THE BEST RIBS I HAVE EVER HAD. I CAN’T BELIVE HOW THE RIBS FELL OFF THE BONE. (THEY FELL APART)
MY WIFE IS FILIPINO AND WE USE THE MAE PLOY SWEET CHILE SAUCE ALOT BUT NEVER THOUGHT OF USING IT ON RIBS.
KUDOS TO YOU !!!!!
THANK YOU O SO MUCH FOR ALL OF THE GREAT RECIPES THAT YOU SHARE WITH EVERY ONE.
BRUCE & CHRISTINE
LAND O LAKES FL.
Hi Bruce and Christine! Thanks so much, very happy you loved the ribs! Jaden
AMAZING, AMAZING,AMAZING!!! Thank you for such a wonderful, flavorful fail-proof recipe that is simple to make. I followed everything as written and used the Mae Ploy Sweet Chili Sauce instead of my usual sauce.
The flavor, sweetness and spicyness were perfect. This will be the only way I will serve my baby back ribs
from now on. THANK YOU!!!!!
Thanks so much James!
Ok I tired this and enjoyed the taste but the meat was dry….
I did exactly as stated and yet the meat was just dry….
Any idea why?
Hi Michael – did you cover the pan? If the meat is covered, at low temperature, it’s nearly impossible for the ribs to be dry. The meat cooks, releases steam, steam gets trapped in the pan, which then results in juices. Once it’s uncovered, the juices will evaporate and concentrate. But you are only uncovering to broil and brown.
Another issue is your oven temp. Are you sure your oven was set to the correct temp?
These ribs are absolutely amazing. They are true fall-off-the-bone ribs and with the Mae Ploy Sweet Chilli Sauce added just enough heat and spice to make even a person who can’t eat spicy food smile. I have made these several times. Now that I know what I’m doing (results have never varied), I’m game to experiment a little with other spices and sauces. The secret is the 4 hours baking/steaming in the oven, sealed inside the foil. This recipe is truly a winner. BTW, the sweet chilli sauce can be found at Walmart and Cost Plus World Market, at least here in Southern Calif.
These turned out so delicious! Invited a friend who is known for his meat cooking expertise and he quizzed me at length about my method/recipe. Love the tender, juicy morsels of succulent goodness!
My family loved it! Thanks!
We made this recipe today. We used Carolina tango BBQ sauce instead of Thai chili sauce and grilled not broiled. It was AHHHHHmazing!!! They were super tender when we took out of oven!
Awesome recipe, thank you for posting it. Made it for New Year’s and the family loved it. Meat fell off the bone and the sticky chilli sauce was delicious. My grocer didn’t have that brand but Frank’s Red Hot had a sweet chilli sauce and it worked great
Hi Tim – thank you! I never knew Frank’s Red Hot had a sweet chili version. I’ll look out for it.
Did this recipe twice, best rib recipe ever and butter knife, cheese knife idea so helpful in getting membrane off.
I have struggled to find a baby back recipe, this is amazing !! “so tender..
Thank you, Kathleen!
Super good – loved it! Thanks mucho.
Thank you, Phil! I’m glad you loved it.
I’m in progress on these tonight. Will let you know how it goes. Great tip about taking the membrane off! That alone should make a huge difference.
Just tried it. Unbelievably awesome!!!!
So tender,so tasty and fell of the bones. Thanks- could not be easier,
Best recipe ever. Finally, I find a recipe with fall off the bone ribs and easy to make. Just as good as Texas roadhouse. Thank you
I can’t believe how great this makes the ribs. Before now i have never been able to make ribs that were not tough and/or dry. Thank you for the recipe. I think i have shared it a dozen times. 🙂
Great recipe…In all the years I have made BBQ ribs I have never read anything about removing the membrane or instructions on how to do it correctly.. It certainly makes a difference! There is far less fat residue and the meat can absorb the sauce much better. Thank you for letting us know about this variation of preparation and your special sweet chili sauce.
A teaspoon works better than a knife. Either way removal of that membrane, sometimes called “silver skin” is critical for the best ribs you can serve!
This looks amazing. I usually do a raspberry chipotle sauce… but sweet chili sounds great.
I don’t have that many metal pans, but I have to cook for a lot of people and have a lot of glass pans/dishes,
will glass work or is metal the best?
anything oven safe will work great.
@george, a broiler is a grill, I do these Ribs a lot and can’t recommend the recipe enough……
Thanks for the recipe, I am from the UK and I am unsure what a broiler is in the oven.
So glad I decided to use your recipe. We had them for Christmas Eve dinner with rice and pickled cucumbers. They turned out great. Already planning to have friends over in January and use this recipe again.
Thanks for the pictures and details!
Thank you. I can’t remember ever having made ribs before! The directions with photos for each step and having each step separated by the photos was so helpful. I am recovering from an illness that affects my brain so sometimes it is hard for me to take in a whole recipe!! Want to come to supper at our house! Thank you for the tasty rib recipe.
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meat didn’t fall off the bone. It lost so much juice that the gummy meat shrunk to half its original size, that meant I only needed a thin incision on each to separate the bone from the overly stretched gummy meat.
That is mysterious! What kind of meat did you use. Every time I make this, people go crazy for it.
Sorry you had a bad experience.
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I LOVE Mae Ploy sweet chili sauce – must be great on ribs; I’ll know soon! I always say you can use it on anything, even your tooth brush and teeth!!! Can’t wait to have me some ribs!!
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Saving this recipe to my favorties. So glad I found it too. Wonderful. I made my own sweet chili sauce. Thanks again for the recipe.
Wow these look fantastic,I as others have said, generally end up with tough ribs,so have some in the oven now with your recipe and looking forward to another 3 hours when I uncover them,I’m sure they will be great !
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Getting ready to put them in the oven now…… stay tuned
For the initial cooking there’s no reason you couldn’t make as many as you can fit in a pan. The challenge would be removing them without letting them fall apart as you do, so be careful with that. Of course, under the broiler, you’ll need to do more than one batch, as each rack section must be sauced and the sauce topping broiled.
We always make a double batch and reheat the left-overs for the next day. We think they are even better the second day.
Can these be made a day ahead of time and then reheated??
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Omg! They were so good!
Have you ever successfully doubled this recipe? If so how did you do it? Can you layer the ribs in the roaster or do you suggest using 2 roasters?
A search for Mae Ploy Sweet Chili Sauce recipes brought me to your web sit and this recipe. What a find! This is the simplest, most yummy ribs recipe ever! I bought St. Louis cut ribs and used sweet chili sauce on half, homemade BBQ sauce on the rest. Both were great but the Mae Ploy sauce was everyone’s favorite. Thank you for sharing this recipe with the world!
Absolutely loved this recipe! Completely worth the time
I have cooked many rib dishes over the years. This was the simplest and MOST DELICIOUS of all. Everyone at my party raved about the tenderness and flavor of the ribs and wanted the recipe. Thanks for sharing it……now I have passed it around :0)
I was able to find the Mae Ploy at Walmart in the Chinese section and tried this recipe. The hot/sweetness of the sweet chilli sauce was a great complement to the meaty taste of the ribs. To add a little extra sweetness to the chilli sauce I added a couple of teaspoons of Lyle’s golden syrup to the sauce in a saucepan and then brought the sauce and the syrup up to near boiling and then removed from the heat. This is only for people who like the chilli sauce sweeter.
The cooking method shown here cannot be beat – I always try to keep the tinfoil as tight as I can on top of the Pyrex dish I use – too hold in the moisture.
Really good ribs can be cooked with this recipe with or without the BBQ or Sweet chilli sauce – just use whatever you want on those slow cooked ribs and you cannot go wrong.
Tried this last weekend for a family Sunday BBQ and they were a huge hit! I dry rubbed the ribs with John Henry’s East Texas Mojave garlic pepper seasoning, and cooked them outdoors in a gas grill at the lowest temp I could manage, which was about 300 degrees for 2 1/2 hours. I decided not to go longer because everyone was getting anxious from the delicious aroma wafting in the air, and they just looked ready. I slathered generously with Mae Ploy (since you asked so nicely to “please, try it just once!”), then removed the racks from the pan and cooked them over low flame just enough to carmelize on both sides. Yes, you need to be careful at this stage because they do flare up easily. Despite the shortened slow cooking time, the meat still did fall off the bone reasonably enough – no gnawing required – and I have to say they were probably the best ribs I’ve ever made. Since I still have another half bottle of Mae Ploy left over, I will absolutely do this again. Next time, using the indirect heat method on my Weber charcoal grill with soaked hickory wood chips. Thanks for the recipe! Glad I stumbled across your site.
This recipe worked as you said. Delicious. Thanks!
You can get sweet chili sauce at most supermarkets in the Asian section. Mae Ploy is just a brand that I prefer. Otherwise any Asian market should have it.
If you cant find, substitute with sweet plum sauce (also called duck sauce) mixed with a tablespoon of Asian chili sauce.
Yes, after 4 hrs, you can wrap in tin foil and freeze for however long you want. When ready to cook, I unwrap still frozen (no need to defrost), place in pan and bake 400f for 15 minutes or so until hot. Then proceed to slather sauce and broil.
hi, just want to know where i can buy Mae ploy Sweet chili sauce? also, after 4 hrs in the oven, can i keep it in the freezer or ref and cook it on a later date? how long can i keep it? thanks
Love this recipe! I’ve made it several times, but always struggled with that membrane. No more! Today I got out my citrus peeler, you know those cheap plastic things with a hook on one end and a flat handle on the other? That handle slides right under that membrane without a problem, lifts the entire section uo and you can grab it and peel it off the whole slab at once! Try it!
I’ve made these several times and we love them. For the first time, I’m doing them for a dinner party and I’d love your advice about side dishes. With barbecue sauce, choosing accompaniments is easy. But with the sweet chile sauce, I”m thinking I need a little help.
thanks, I never leave comments, but this helped me out so much and the ribs tasted great.
How do you cut the ribs and make such an awesome presentation without the meat falling off?
Made these today. One of the tastiest tenderest things I have ever eaten. Might as well make twice as much next weekend.
I have made these 3 times now – twice with Soy Vay’s very, very teriyaki and today with my own homemade BBQ sauce. 3 out of 3 successes and for me as a single person, cooking mostly for just me – it is so easy to cut a rack and make just enough for 2-4 meals. Far easier than doing a lot of pulled pork – even though I can freeze it. Bottomline, LOVE this method – thank you!
GREAT. I used Sweet Baby Ray’s Sauce – Couldn’t get any better.
Thank you VERY MUCH. Some times, we like to chew on the bones with some meat. Would you just not remove the membrane or does that not work well?
Does it matter what side should be facing up?
What an amazing cooking technique!! I had almost given up on cooking ribs altogether since I could never get them to fall off the bones, but then I ran into this recipe.
If you want a little char on your ribs, bake them between 2 1/2 to 3 hours. I followed the exact baking technique for this recipe and when I tried to grill my ribs, they nearly fell off the bones and got stuck on the rack. Baking them to 4 hrs makes them soft and juicy enough to incorporate into a pulled pork sandwich.
Made this for my family last night and they loved it, I used Famous Dave Sweet and Spicy sauce. Best rims I ever made, we usually tried to make them on the grill and they alway turned out tough. Thanks
we love your website and your cookbook!!
I made this exactly as instructed last night for dinner and my husband said – wow dinner is so exciting at our house now, all day long I cant wait to find out what is for dinner. He is Chinese and I am Caucasian – it was a huge compliment that your cookbook and recipes would have him say that!!!!
I wanted to thank you for this wonderful recipe and instructions. I made these tonight for dinner, and I felt like a real cook!! They turned out amazing, the flavour was wonderful, and so, so tender. Very well received by my family! I will definitely be trying more of your recipes. Thanks again!!
You’re so very welcome!
Great blog! I am using two racks that equal 3-3.5lbs. Should I use a shorter cooking time period? Like 2.5 – 3.5 hours? Thanks
Quantity really doesn’t matter for cooking time for ribs.
I am never a big fan of blogs .. I usually go straight to what I am looking for (recipes)and I am out.. I really enjoy your great recipes and your down to earth style.. I will be using your site more often … love it.. your inspiring… thank you…
This is an awesome recipe! I actually planned ahead this time and did as your recipe stated – to slow roast for the whole 4 hours. It was falling off the bones as I tried to baste it with sauce! Because my hubby wanted to grill, I had him grill part II instead of sticking it back in the oven with the sauce. We had the sweet chili sauce and bbq sauce on the side and just basted it with honey, because one of my kiddos is allergic to the sweet chili sauce (garlic) and the bbq sauce (food starch/corn). Next time I may slow cook for just 3.5 hours instead so that the meat doesn’t fall off the bone and into the coals! We love that the meat was fall of the bone! Easier to eat, nothing stuck between teeth, and I even took that thick membrane layer off too. Awesome, awesome. Thank you and happy 4th of July!
Thanks Wenders! Glad you enjoyed it. Also try this recipe: https://steamykitchen.com/15377-cayenne-cinnamon-baby-backribs-with-maple-glaze.html
I had my grocery store butcher cut the baby backs right down the middle lengthwise right through the bones. Then I cooked them as usual. The ribs came out fantastic and the small width made them perfect for the appetizer table.
Thank you so much for this recipe! My four year old daughter requested “baby back ribs” for her birthday party last Sunday. I was not sure that I could pull it off, given that I had never made them before. Thanks to your fabulous explanation (pictures are so helpful!), they were fall off the bone delicious. Rave reviews.
We did three racks, one traditional bbq, one the thai sweet chili sauce, and one korean bbq sauce. All were delicious. Thanks again!
AMAZING. Our guests all said these were the best ribs they EVER had. We used sweet baby rays BBQ sauce and it was amazing. We’ll definitely have to try the sweet chili sauce next time. You just pick up the ribs and all the meat falls off in one piece, it looks like you washed the bones clean. Thank you!!
Yes, I never have 4 hours to prepare a meal and use my pressure cooker from breakfast (oatmeal) lunch (risotto even pasta -I live in Italy) and dinner. I agree with you, the p.c. renders the fat and leaves the meat literally falling off the bone tender. If I’m in a super hurry I just you a can of beer and a star anise pod. It imparts a underlying flavor to the meat that marries well with the sauce.
I have not yrt tried the recipe, but has anyone tried cooking it in a pressure cooker for the first stage. This is how I normally cook my ribs, as it falls off the bone, but does not take all day. Follow the instructions until the cooking in the oven, but instead put in a pressure cooker. You can stack them up, it does not matter, but you do need some liquid in the bottom of the pan to make steam. Maybe apple juice for this recipe. I use a mixture of 1/2pint of water, with 2 table spoons hoisin sauce, 3table spoons of good soy sauce, 1 tea spoon of English mustard ( it’s not hot after cooking) and some worcester sauce, plus one star anise, cook on high pressure for 18 mins. The ribs will be perfect and you can also use the juices to make a lush gravy.
I just have to say that this recipe is amazing! I never knew you could get such tender ribs in the oven. I’ve made them a few times now with different dry rubs and sauces and they are great every single time.
I sent my mom the recipe and she got rave reviews as well!
I’m not generally a big fan of sweet chilli sauce, but damn this looks good. Might just have to try it out!
this is easy enough!!! i have to try it soon
Wow, these are perfection well, were. Think I ate 5 ribs. Hope the guys get home soon. Good thing I have five days til my Weight Watcher weigh in. lol! Definitely going to be in my meal rotation. I’ve had that sauce in my pantry since my son told me how good it was then ran across this recipe. Can’t wait to find other uses for it.
Thank you for sharing this great recipe.
Yummmmm – just took these out of the oven!! Had to make them ahead as will be working today, but I think they’ll heat up fine for supper, don’t you??
HEY ANNIE! (or anyone) Just how do you make ribs in a pressure cooker?? Please do tell…Sky-high electricity rates and a counter-top oven make this 4-hour job prohibitive in Indonesia…hope to hear from someone. Looks fabulicious Jaden. Thanks!
That is a super simple rib recipe. I cook my ribs in a similar fashion (in the oven, sauce them) except I usually finish mine on the grill unless it’s raining. 🙂
I’ll have to try that sauce the next time I make them though. I’ve already sourced it out and bought it. I’m a chile-head so…
I’ve never made ribs before and after I saw this recipe, I attempted it this past weekend! I LOVE Mae Ploy! The ribs turned out great, fall off the bone and all! They tasted great. Thanks for sharing this!
We served this recipe exactly at a potluck over the weekend and it was far and away the most popular dish. Thanks.
We tried this recipe today and the ribs were delicious! Thanks for the great tips on how to make them “fall off the bone” – definitely a technique I won’t forget!
Removing the membrane is a great cooking tip for ribs, after looking at these pictures I feel like I’ve died and gone to rib heaven, pork is one of my favourite meats.
Oops, sorry I mistyped your name 🙂 I meant, Jaden. 🙂
Hi Jayden! This looks fabulous. Question – you think I can do chicken wings this way? How should I proceed?
Season wings salt and pepper, bake wings 375f for 20 min, then toss with sweet chili sauce. Move rack to top, broil wings for few minutes!
Delicious. Didn’t use the sauce specified but mixed a batch of ketchup, soy soy, worchester, steak sauce, etc. and lightly brushed over the ribs. I could have cut the timing by a half hour or so as they were literally falling off the bones.
Hi Jaden! I just wanted to let you know that I used this cooking technique for my ribs yesterday (for my Asian themed party for 25 people). I used your Orange Asian BBQ glaze recipe instead of the sweet chili sauce and they were TO DIE FOR! No kidding- guests were licking their fingers and pouring the extra BBQ sauce on their rice…it was AMAZING! This will be my “go to” recipe for making ribs in the future. Thanks for sharing your passion for great food with us! 🙂
I’ve got some wild boar ribs to cook and wonder if this technique would work for them. Have you cooked wild boar before?
I like the simplicity of this! Will try soon. Thanks!
Yes, my husband hunts wild boar! It does work perfectly with wild boar ribs.
LOL yes we have it still! Using it tonight.
Well, no it won’t be the same. The secret to this recipe is low and slow. When you boil them, you’re cooking the ribs fast and they’ll be tough.
Hi, great recipe. Will try it this weekend.
Question: If I don’t have 4 hours to bake in the oven, can I just boil them since that only take 30 mins or less then throw them in the oven to crispy them up.
Your website is helpful and wonderful. Thank you.
Great recipe and I love the chili sauce idea….but you do still have your Big Green Egg don’t you???? These ribs would be super delicious cooked on your BGE…. :=))
Yeehaw! Cookin’ these this weekend.
Believe it or not I have never cooked ribs before! These may be my first because they look so good and yet so simple!
You have a perfectly good Big Green Egg but cook ribs in an oven. I’m not talking to you anymore.
I love the technique you demonstrated for the membrane removal, that’s the way I do it too and it is so much easier. It doesn’t work as well on spare ribs though, I still have to remove those the hard way starting at one end.
Jaden, these were AMAZING! I made 2 slabs of St. Louis style ribs last night, and everyone raved about them. Great job as usual!!
I love ribs! It’s one of those things that I can eat and eat and eat!
Looking at your pull out the membrane, if only we can pull the fats out near our tummy the same way! LOL.
Oh yum! I love that sweet chili sauce (Trader Joe’s for cheap!) will have to try it on ribs. I made ribs this way, the first time not long ago (roasting), we loved them! I used to just throw them straight onto the grill, totally ruining them, but no more!
Jaden, you are pure genius!
Made these last night and when they were done, wrapped them back up in foil and let them cool overnight on the stove. Then sliced them up and put them back in the oven at 350 this morning for a half hour to warm them back up. After that into a crock pot for a potluck at work. Super easy and everyone loved the ribs. Had to share the recipe with a few people. I use sweet chili sauce as a dip for your egg rolls (another great recipe by the way!) and lumpia but never thought about using it as a glaze for ribs. Excellent! Next time will try finishing them off on the grill. Thanks!
I made these today and they were incredible and easy! I used both the sweet chili sauce and regular BBQ sauce. The sweet chili sauce was so much better!
My baby back ribs didn’t have the membrane on the back.
I happen to be making ribs tonight, with whatever leftover bbq sauce is in the fridge. I like to gnaw meat off the bone, but for the rest of my family, the fall off the bone would be most desirable. I will have to get some more ribs now and some sweet chili sauce and give this a try. As long as the meat is tender, I’m willing to try this slow bake method, but I just have to remember to plan ahead! Thanks for the recipe!
That looks just great! I’m fixing “Lazy Chicken” tonight, and will finish it off with the chili sauce. I agree, the sauce is wonderful, and not so spicy. For folks who think chili sauce is too exotic, I think you’ll find it nearly everywhere. It really is nearly as commonly found as peanut butter, I swear. Even in little old Portland, OR! Have you ever had chili sauce on rice? Very simple, very good!
I tried the rib recipe and found it to be the best ribs I have ever eaten! They were moist and had a wonderful flavor from the Thai sauce. My family were here to sample them and hands down, everyone said they were the best yet. I don’t know where you learned to remove the membrane at the bottom of the ribs but you were 100% right about it. They were so tender as a result of it.
Thanks so very much!
This is brilliant! You had me at 2 ingredients. Can’t wait to try this.
How is anyone going to be able to think about anything else for the rest of the week?!
Okay…so I popped into our little Asian market that’s just around the corner and grabbed some sweet chili sauce. I couldn’t wait to try it so…I put it on a hotdog. A Nathan’s All-Beef dog. It was FABuLOUS!
mmm must try. my grandma made some ribs last week that were freaking DELICIOUS and when i asked her how she did it, it’s very similar to your recipe except she uses honey instead of the chili sauce. and she didn’t cook it *as* long or at as low a temp as you did. ok …i guess it’s not that similar. LOL
You take the most beautiful food photos EVER! And I’m in the first camp with you… I want my meat to fall off the bone somewhere between the plate and my mouth! LOL
Made You Look Natural Skincare
maybe it’s the Asian in me, but I love pork! it’s my favourite meat. so versatile. this looks deliciously succulent!
I will have to go track down some beef ribs to try out this recipe. It looks absolutely lovely, Jaden.
I love the st louis ribs, as i love the extra meat on the bone. They are so good. I have not had them since last winter as they just remind me of that time of year. Yum, I cant wait for winter now i hav eseen this. And the sweet chilli sauce looks sooooo gooood!
Another Yummy looking recipe. Thanks!
I have to stop checking your blog, I pretty much have to make every thing you post. LOL
Went out this afternoon purposly to find this sauce and I did, Yippee! I was even thinking to put on chicken wings, Yum.
We love Mae Ploy chili sauce, and it is a staple in our house. I have never thought about putting in on ribs, though. Sounds like a crowd-pleaser….Thanks for posting!
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!
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.
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!
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!
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!!!
If anyone’s got a Trader Joe’s nearby, they have a killer sweet chili sauce!
Any Asian market and most regular supermarkets – just look in the “ethnic” aisle.
LOL you’re welcome! 😉
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. 😉
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!
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)? 🙂 Thanks!
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
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. 🙂
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!
Yum!! These look great!! The sauce on these looks DELICIOUS!!
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.
Why have on oven on for FOUR hours? Put the ribs in the pressure cooker for 20-25 minutes. Then glaze and grill/broil.
*Monica—We got our Mae Ploy sweet chili sauce @ the local Safeway.
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?
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
Oh yes, I’m a “fallin’ off the bone” kinda woman, and anything that only uses 2 ingredients definitely gets my vote. I need to try these, like today!
Can’t wait to try this! Looks so delicious.
Jayden, those look great! Do you think you could use a crockpot instead of the oven?
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.
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.
Let me know how it goes!
Cool–I’m going to try this.
Oh Lord, I’m in love. Or lust, not sure which.
It would be perfect w/country style ribs!
Jaden, thanks for the recipe in detail! This is definitely the one I love to try soon 🙂
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!
Mouth is watering looking at these!! I know what I’m having for dinner this week. I wonder how this would work with country style ribs?
I’ve never been a huge rib fan, but just may have converted me! Thank you for the amazing recipe!
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!
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!
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!
Yikes, this looks so crazy delicious! I’ve got to go find that sauce!! mmmm!
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.
That’s the great thing about ribs and a lot of BBQ… two or three ingredients is all you need. Looks great.
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? 🙂
You can buy it here.
Mmmmmmmmm. Always looking for ways to make my Gent love me more. This is a sure bet.
What a great idea to use the sweet chili sauce on ribs; looks fantastic!
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…très magnifique!
Yes! It’s my Pampered Chef roaster. Love the thing.
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!!! 🙂
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.
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.
This looks like it might spawn another Jumbo & Jaden post… awesome!
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.
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
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 🙂 This sauce looks really good. I may just have to get my Hubby to make it next time!