Sweet Asian Chili Pork Ribs

Yield

4 – 6

Cook time

160–195 minutes

Ingredients

• 2–3 lbs pork baby back or spare ribs
• Salt and black pepper, to taste
• 1 tablespoon garlic powder
• 1 teaspoon Chinese five-spice powder, optional
• ½ cup sweet chili sauce
• 2 tablespoons soy sauce
• 2 tablespoons hoisin sauce
• 1 tablespoon rice vinegar
• 1 tablespoon honey or brown sugar
• 2 garlic cloves, minced
• 1 teaspoon fresh ginger, grated
• 1 teaspoon sesame oil
• Red chili flakes, optional
• Sesame seeds, optional, for garnish
• Chopped green onions, optional, for garnish

Method

1. Preheat the oven to 300°F (150°C). Line an 18×13-inch rimmed baking sheet with foil.
2. Remove the membrane from the back of the ribs. Pat dry and season with salt, black pepper, garlic powder, and five-spice powder, if using.
3. Place the ribs on the baking sheet and cover tightly with foil.
4. Bake for 2½–3 hours, until tender. Spare ribs may need additional cooking time.
5. Meanwhile, combine the sweet chili sauce, soy sauce, hoisin sauce, rice vinegar, honey or brown sugar, garlic, ginger, sesame oil, and chili flakes, if using, in a 1-quart saucepan.
6. Simmer over medium-low heat for 5–7 minutes, stirring occasionally, until slightly thickened.
7. Remove the ribs from the oven and carefully uncover. Brush generously with the chili glaze.
8. Set the oven to broil. Broil the ribs for 3–5 minutes, watching closely, until the glaze bubbles and caramelizes.
9. Brush with another thin layer of glaze, then rest for 5–10 minutes.
10. Slice between the bones and garnish with sesame seeds and green onions, if desired. Serve warm.

Kitchen notes

Apply the sweet chili glaze near the end of cooking. This allows the ribs to become tender without burning the sugars in the sauce.