Ingredients
Scale
- 2 racks (approx. 3 lbs) Baby Back Ribs
- 1 cup Thai Sweet Chili Sauce
- 1/4 cup Soy Sauce (low sodium)
- 1/4 cup Brown Sugar, packed
- 2 tbsp Fresh Lime Juice
- 1 tbsp Fresh Ginger, minced
- 1 tbsp Sesame Oil
- 2 tsp Toasted Sesame Seeds (for garnish)
Instructions
- Step 1: Prep the ribs by removing the silver membrane from the bone side; pat the ribs dry and season generously with salt and pepper. Preheat the oven to 300°F (150°C).
- Step 2: Prepare the glaze by whisking together the sweet chili sauce, soy sauce, brown sugar, lime juice, ginger, and sesame oil in a medium bowl. Reserve about 1/4 cup of the sauce for finishing.
- Step 3: Place the seasoned ribs on a large sheet of heavy-duty aluminum foil, bone side down. Brush generously with the prepared glaze, then tightly wrap the ribs in the foil (creating a sealed packet).
- Step 4: Bake for 2.5 to 3 hours, or until the meat is very tender and pulling slightly away from the bone. Carefully unwrap the ribs, discard the foil, and transfer them to a clean baking sheet.
- Step 5: Increase the oven temperature to 400°F (200°C). Brush the ribs heavily with the remaining reserved glaze and bake for 10-15 minutes, or until the sauce is deeply caramelized and sticky.
- Step 6: Let the ribs rest for 10 minutes before slicing. Garnish immediately with toasted sesame seeds before serving.
Notes
- Store leftover ribs in an airtight container for up to 3 days in the refrigerator, or freeze the whole glazed rack (wrapped tightly in plastic wrap followed by foil) for up to 3 months.
- To reheat without drying out the meat, wrap individual portions loosely in foil and warm them in a 350°F oven for 15-20 minutes, which helps retain the sticky glaze.
- For a complete Thai-inspired meal, serve these sticky ribs alongside steamed jasmine rice and a quick, bright cucumber salad dressed simply with rice vinegar and a pinch of salt.
- For maximum depth of flavor, allow the mixed glaze to rest for at least 30 minutes before baking so the fresh ginger and lime juice can fully infuse the sweet chili sauce mixture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American