Sweet chili back ribs

Meat Poultry & Fish
Written By ANNA Test Kitchen

Recipe & Food Styling Marisa Curatolo, Photography Cory Aronec

These fall off the bone slow-cooked ribs with our easy to make sauce are finger-licking delicious. These are best prepared ahead of time and heated just in time for dinner.

Ingredients

2 racks baby back ribs (3 pounds)

1 cup Thai sweet chili sauce for basting and serving

1/4 cup finely chopped or coarsely ground dry roasted peanuts

Jasmine rice to serve

Marinade

6 cloves garlic, rough chopped

1/2 cup washed, dried cilantro leaves or cilantro roots, minced

2 tablespoons fish sauce

1 tablespoon sea salt

1 tablespoon freshly ground black pepper

1 tablespoon ground coriander

1/4 cup fresh lime juice

1/4 cup vegetable oil, or as needed

Preparation

For marinade, place all ingredients in food processor and pulse to thick paste. Set aside.

Place the ribs on a parchment-lined rimmed baking sheet. Using a rubber spatula, spread the marinade on both sides of ribs. Cover with plastic wrap and marinate in the refrigerator for at least 2 hours, or as long as overnight—the longer, the richer the flavour.

Preheat oven to 350°F. Arrange the ribs, bone side down, and bake until ribs are well-browned and cooked through, about 1 to 1-1/4 hours. When ribs are cooked, the meat will have shrunk back from the ends of the bones by about 1/4 inch. Remove the excess juices from baking sheet, then brush ribs with sweet chili sauce. Increase oven heat to 425°F and bake ribs another 10 - 15 minutes, but watch carefully as the sugars in the chili sauce can scorch easily.

Transfer ribs to large platter or cutting board, and cut cut into 2 rib portions. Brush with more chili sauce and sprinkle with finely chopped peanuts. Serve any remaining chili sauce on the side. Serves 4.

Note: For slow cooker or Instant Pot, please use cooking times according to manufacturers directions for each individual pot.

ANNA Test Kitchen

Although the magazine was launched in Mari Loewen’s Canadian home kitchen where it remained for 10 years, as the brand grew many incredibly talented folks were involved in the success of ANNA Magazine. To name a few, Creative Director, Segun Olude; Art Director, Shannon Dewy; Prop Stylist, Kari Wardrop, Recipe Developer & Food Stylist, Marisa Curatolo; Copywriters Tara Kaprowy and Erin Lancione, and many friends, sponsors and advertisers. As the brand transitioned into the digital world, many more were involved. Thank you to all of them.

Previous

Multigrain sunflower sesame loaf
Next

Buttermilk dill bread