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sweet chili baby back ribs on a plate with rice.

Sweet Chili Baby Back Ribs

Mimi Council
Sweet Chili Baby Back Ribs are tender and juicy with the bold, tangy flavors of a sweet chili glaze. Slow-cooked to perfection, these ribs are then basted with a rich, sweet, and spicy sauce that caramelizes under the heat. The balance of sweetness and spice in the chili sauce enhances the savory richness of the pork.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Course Main Course
Cuisine Asian
Makes 4 servings
Calories 393 kcal

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

Tips
  • 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.
High Altitude — Follow the recipe as noted.

Nutrition

Calories: 393kcalCarbohydrates: 10gProtein: 28gFat: 27gSaturated Fat: 9gPolyunsaturated Fat: 5gMonounsaturated Fat: 11gTrans Fat: 0.2gCholesterol: 99mgSodium: 1531mgPotassium: 385mgFiber: 1gSugar: 8gVitamin A: 38IUVitamin C: 3mgCalcium: 53mgIron: 1mg
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