Sweet Chili Baby Back Ribs
This recipe for Sweet Chili Baby Back Ribs is a delicious Asian inspired take on classic baby back ribs! I use a mix of sweet chili date sauce along with sesame seeds and green onions for sweet and sticky ribs that fall right off the bone! These easy ribs are so tasty and simple, they are sure to be on rotation in your kitchen!
If you love Asian inspired cooking as much as I do, be sure to check out some of my other favorite recipes like Flank Steak Asian Lettuce Wraps, Chinese Five Spice Lettuce Cups With Pork, or Honey Garlic Chicken Sheet Pan Dinner.
A Quick Look At The Recipe
- Recipe Name: Sweet Chili Baby Back Ribs
- Ready In: 3 hours 15 minutes
- Makes: 4 servings
- Main Ingredients: pork ribs, sweet chili sauce, green onions, lime
- Flavor Profile: sweet with a kick
- Dietary Info: no seed oils, gluten free
- Difficulty: Easy!
- Why You’ll Love It: oven baked ribs that fall off the bone
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Why You'll Love This Recipe
- Twist on a Classic: If you're a fan of BBQ baby back ribs, then try this twist on a classic dish.
- Fall off the Bone: These baby back ribs bake low and slow for fall off the bone, tender ribs!
- Sweet with Heat: I love sweet chili because it's sweet but with just a little heat. This combination perfectly compliments the tender, fall off the bone ribs.
- Easy: This recipe is so easy as these bake low and slow! You're free to do other things while these are baking in the oven and then dinner will be ready. You'll love these easy ribs that result in big flavor.
Ingredients
- Spices: I use salt, pepper, organic garlic powder and onion powder for a simple and easy spice mix.
- Sweet Chili Sauce: I use Date Lady Sweet Chili Sauce in this recipe, you can use your favorite.
- Sesame Oil: I use organic sesame oil for flavor. You could use EVOO or avocado oil if you don't have sesame oil too.
- Coconut Aminos: I use organic coconut aminos for a soy free soy sauce flavor! Soy sauce also works if you prefer.
*For a full list of ingredients and measurements, visit the recipe card below.
Tips for Sweet Chili Baby Back Ribs
- Removing the membrane from baby back ribs is not completely necessary, but it does help improve the finished product. Removing the membrane allows the dry rub and sauce to fully soak into the meat and create fall off the bone ribs. The membrane can also be tough or chewy, so if you like soft, fall off the bone ribs, then remove it!
- I use organic coconut aminos as I don't eat soy, but you can use soy sauce if you prefer.
- If you want to have sauce for dipping, be sure to split it up and leave some in a separate bowl so you don't contaminate it while brushing the not fully cooked ribs yet.
- Aim for bend-test tender or an internal temp around 195–203°F for pull-away ribs.
- Rest 10 minutes, then slice bone-side up for clean cuts, then finish with lime juice, sesame seeds, and sliced green onions to brighten and add texture.
How to Make Sweet Chili Baby Back Ribs
Step 1
Preheat oven to 275°F. Line a baking sheet with foil. Remove membrane from the baby back ribs and place on the prepared baking sheet. Pat dry the ribs with paper towels.
Step 2
In a small dish add salt, pepper, garlic powder, and onion powder and mix together. Sprinkle the dry rub all over the top of the ribs and rub in.
Step 3
Cover the ribs with another piece of foil and seal the two foil pieces together, so the ribs are not uncovered at all.
Step 4
Bake for 3 hours or until the ribs are tender, remove from oven and remove foil.
Step 5
To make the sauce: In a small bowl, add the date sauce, sesame oil, coconut aminos, and lime juice and mix together.
Step 6
Using a pastry brush brush on about half of the sauce. Bake for 15 more minutes. Remove from oven, and brush on the remaining sauce and bake again for 10 more minutes or an internal temp around 195–203°F for pull-away ribs.
Let them rest for 10 minutes, then slice bone-side up for clean cuts, then finish with lime juice, sesame seeds, and sliced green onions to brighten and add texture.
What to Serve With Sweet Chili Baby Back Ribs
I love serving these with a simple salad with Asian dressing. My favorite Asian dressing is just a drizzle of sweet chili, coconut aminos, a sprinkle of ginger, and a little fresh garlic. It's all you need for a seed oil free dressing that's so good!
- Sesame Ginger Brussels Sprouts make a wonderful side or appetizer!
- Easy Bone Broth Rice makes a perfect side!
- Bone Broth Mashed Potatoes for a creamy potato side dish.
Recipe FAQ's
Yes, you can prep and marinate the ribs the day before. Store them wrapped in foil on the baking sheet in the fridge. The following day, all you need to do is preheat the oven and pop them in!
Store in an airtight container in the fridge for up to 5 days.
More Easy Dinner Recipes
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Sweet Chili Baby Back Ribs
Equipment
- Mixing Bowl
- Half Sheet Pan
Ingredients
Ribs
- 2 pounds baby back ribs
- 2 teaspoons fine sea salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
Sauce
- ¼ cup Date Lady Organic Sweet Chili Sauce
- 1 tablespoon sesame oil
- 1 teaspoon coconut aminos (or soy sauce)
- ½ lime (juice)
Topping
- sesame seeds
- green onions
Instructions
- Preheat oven to 275°F. Line a baking sheet with foil. Remove membrane from the baby back ribs and place on the prepared baking sheet. Pat dry the ribs with paper towels.
- In a small dish add salt, pepper, garlic powder, and onion powder and mix together. Sprinkle the dry rub all over the top of the ribs and rub in.
- Cover the ribs with another piece of foil and seal the two foil pieces together, so the ribs are not uncovered at all.
- Bake for 3 hours or until the ribs are tender, remove from oven and remove foil.
- To make the sauce: In a small bowl, add the date sauce, sesame oil, coconut aminos, and lime juice and mix together.
- Using a pastry brush brush on about half of the sauce. Bake for 15 more minutes. Remove from oven, and brush on the remaining sauce and bake again for 10 more minutes or an internal temp around 195–203°F for pull-away ribs.
- Let them rest for 10 minutes, then slice bone-side up for clean cuts, then finish with lime juice, sesame seeds, and sliced green onions to brighten and add texture.
Notes
- Removing the membrane from baby back ribs is not completely necessary, but it does help improve the finished product. Removing the membrane allows the dry rub and sauce to fully soak into the meat and create fall off the bone ribs. The membrane can also be tough or chewy, so if you like soft, fall off the bone ribs, then remove it!
- I use organic coconut aminos as I don't eat soy, but you can use soy sauce if you prefer.
- If you want to have sauce for dipping, be sure to split it up and leave some in a separate bowl so you don't contaminate it while brushing the not fully cooked ribs yet.
- Aim for bend-test tender or an internal temp around 195–203°F for pull-away ribs.
- Rest 10 minutes, then slice bone-side up for clean cuts, then finish with lime juice, sesame seeds, and sliced green onions to brighten and add texture.
Nutrition
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So good!