Thai Style Sweet Chili Ribs: A Flavorful Escape

Get ready to embark on a culinary journey to Thailand from the comfort of your kitchen! These Thai Style Sweet Chili Ribs are incredibly easy to make, thanks to the magic of the slow cooker, but they deliver an explosion of authentic, vibrant flavors. Imagine tender, fall-off-the-bone pork ribs coated in a rich, sticky, and perfectly balanced sweet chili BBQ sauce with hints of peanut, lime, and red curry. It’s a dish that’s sure to impress your family and friends, perfect for a cozy weeknight dinner or a relaxed weekend gathering.

Ingredients

For the Ribs:

• 5-6 pounds pork ribs (2 racks), either baby back or spare ribs. Ensure the silver skin is removed from the back of the ribs and any excess fat is trimmed.

For the Overnight Marinade (Optional, but recommended for deeper flavor):

• 1/3 cup sweet chili sauce
• 1 tablespoon red curry paste
• 1 tablespoon fish sauce (or substitute with soy sauce for a similar umami kick)
• 1 tablespoon fresh lime juice (or substitute with rice vinegar)

For the Irresistible Thai BBQ Sauce:

• 1/2 cup sweet chili sauce
• 1/4 cup creamy peanut butter
• 1 tablespoon red curry paste
• 1 tablespoon fish sauce (or substitute with soy sauce)
• 1 tablespoon fresh lime juice (or substitute with rice vinegar)

For the Garnish (Adds freshness and crunch!):

• 2 tablespoons roasted peanuts, coarsely chopped
• 1 tablespoon fresh cilantro, chopped

Directions

Step 1: Prepare the Ribs (Overnight Marinade – Optional)

1. Remove Silver Skin: If your butcher hasn’t already, carefully remove the thin, tough membrane (silver skin) from the bone-side of each rib rack. This ensures maximum tenderness. You can do this by sliding a knife under the membrane at one end, then gripping it with a paper towel and pulling it off. Trim any large pieces of excess fat.
2. Mix Marinade: In a medium bowl, whisk together all the marinade ingredients: sweet chili sauce, red curry paste, fish sauce (or soy sauce), and lime juice (or rice vinegar).
3. Marinate Ribs: Generously brush the marinade over both sides of the prepared pork ribs. Place the ribs in a large sealed container or a heavy-duty ziplock bag. Refrigerate overnight (or for at least 4-6 hours) to allow the flavors to penetrate the meat. If skipping the marinade, proceed directly to Step 3.

Step 2: Craft the Thai BBQ Sauce

1. Combine Ingredients: In a small saucepan, combine all the BBQ sauce ingredients: sweet chili sauce, peanut butter, red curry paste, fish sauce (or soy sauce), and lime juice (or rice vinegar).
2. Heat and Smooth: Place the saucepan over medium heat. Whisk continuously for about 2-3 minutes, until the peanut butter has completely melted and the sauce is smooth and well combined. Remove from heat and set aside.

Step 3: Slow Cook to Perfection

1. Arrange Ribs in Slow Cooker: Carefully place the marinated (or un-marinated) ribs into your slow cooker. For best results and even cooking, stand the racks upright with the bones vertical, wrapping them around the inside edge of the slow cooker. This allows them to fit snugly and cook evenly.
2. Slow Cook: Cover the slow cooker with its lid. Cook on the LOW setting for approximately 6-8 hours, or until the ribs are incredibly tender and virtually falling off the bone. The cooking time can vary based on your slow cooker and the thickness of the ribs, so check for tenderness around the 6-hour mark.

Step 4: Broil for Caramelization

1. Preheat Broiler: Once the ribs are tender, preheat your oven broiler to high. Line a baking sheet with aluminum foil for easier cleanup.
2. Transfer Ribs: Very carefully transfer the cooked ribs from the slow cooker to the prepared baking sheet. They will be extremely delicate, so use tongs or a spatula to support them.
3. Brush with Sauce: Generously brush half of the prepared Thai BBQ sauce over the top side of the ribs.
4. Broil: Place the baking sheet under the preheated broiler. Broil for 3-5 minutes, watching them very closely to prevent burning. You’re looking for the sauce to bubble, caramelize, and become slightly sticky.

Step 5: Garnish and Serve

1. Garnish: Once removed from the broiler, immediately sprinkle the chopped roasted peanuts and fresh cilantro over the ribs.
2. Serve: Carefully cut the ribs into individual portions or sections. Serve hot with the remaining Thai BBQ sauce on the side for dipping.

Tips, Variations, and Storage

• Skip Marinade Option: For a quicker prep, you can entirely skip the overnight marinating step. The ribs will still be delicious, especially with the flavorful BBQ sauce.
• Lid Not Fitting Snugly? If your ribs are a bit too tall for your slow cooker lid to fit snugly, simply wrap the top of the slow cooker (including the lid and the gap around it) with a layer or two of aluminum foil. This helps trap in heat and moisture, ensuring tender results.
• Spice Level: Adjust the amount of red curry paste in both the marinade and BBQ sauce to your preferred spice level. For more heat, add a pinch of red pepper flakes.
• Vegetarian/Vegan Version: This sauce is fantastic on baked tofu, tempeh, or even roasted cauliflower for a plant-based twist!
• Storage: Leftover ribs can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in the oven or microwave, adding a little extra sauce if desired.

Pairings

These flavorful ribs pair wonderfully with a variety of sides:

• Rice: Steamed jasmine rice or coconut rice are perfect for soaking up all that delicious sauce.
• Vegetables: A crisp Asian-inspired coleslaw, stir-fried vegetables, or steamed green beans complement the richness of the ribs.
• Salad: A light cucumber salad with a rice vinegar dressing offers a refreshing contrast.
• Drinks: A cold Thai iced tea, a crisp lager, or even just some refreshing sparkling water with lime would be delightful.

Quick Info

• Prep time: 20 minutes (plus optional overnight marinating)
• Cook time: 6-8 hours (slow cooker) + 3-5 minutes (broiling)
• Total time: Approximately 6 hours 25 minutes – 8 hours 25 minutes (excluding marinating)
• Servings: 4-6 people
• Cuisine: Thai, Asian Fusion