bonappetit
Curried Sweet Chili Ribs
In this hands-off recipe, spareribs seasoned in a blend of curry powder, ginger, garlic, and lime zest are slow cooked until falling-off-the-bone tender.
👥 6 Servings👤 Sam Fore📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●oven
- ●baking sheet
- ●saucepan
- ●cutting board
📝 Preparation Steps
1
Ribs
2
Place a rack in middle of oven and preheat to 300°. Mix 3 Tbsp. Diamond Crystal or 1 Tbsp. plus 2¼ tsp. Morton kosher salt, 2 Tbsp. Madras curry powder, 1 Tbsp. garlic powder, 1 tsp. crushed red pepper flakes, 1 tsp. finely grated lime zest, 1 tsp. freshly cracked black pepper, 1 tsp. ground ginger, and 1 tsp. ground turmeric in a small bowl to combine. Sprinkle spice mixture all over 2 racks St. Louis–style pork spareribs (3½–4 lb. total).
. Diamond Crystal or 1 Tbsp. plus 2¼ tsp. Morton kosher salt3 Tbsp. Madras curry powder1 Tbsp. garlic powder1 Tbsp. crushed red pepper flakes1 tsp. finely grated lime zest1 tsp. ground ginger1 tsp. ground turmeric1 tspracks St. Louis–style pork spareribs (3½–4 lb. total)2
3
Scatter 2 small onions, thinly sliced, over 2 large sheets of foil. Set a rack on top of each one; wrap up tightly, using more sheets if needed to cover completely. Place on a baking sheet (if ribs are too large, divide between 2 baking sheets). Bake until a fork slides easily into meat but it is not falling apart, about ⏱️ 3 hours. Remove ribs from oven. Increase oven temperature to 450°.
4
Glaze and Assembly
5
Heat 1 Tbsp. unsalted butter or refined coconut oil in a small saucepan over medium until melted and starting to bubble. Add 1 Tbsp. Madras curry powder and cook, stirring, until fragrant, about ⏱️ 45 seconds. Add 5 garlic cloves, finely chopped, and 2 Tbsp. finely chopped onion; cook, stirring constantly, until fragrant, about ⏱️ 2 minutes. Add 1 Tbsp. tomato paste; cook, stirring often, until slightly darkened in color, about ⏱️ 3 minutes. Stir in 1 cup sweet chili sauce, ¼ cup ketchup, and 1 Tbsp. hot sauce and bring to a simmer. Reduce heat to low; simmer gently until thickened, 8–⏱️ 10 minutes.
. unsalted butter or refined coconut oil1 Tbsp. Madras curry powder1 Tbsp. finely chopped onion2 Tbsp. tomato paste1 Tbspsweet chili sauce (such as Mae Ploy)1 cup. hot sauce1 Tbsp
6
Unwrap ribs; discard foil and onions. Using a spoon, evenly coat tops of ribs with glaze. (You might have a little left over depending on the size of your ribs.) Bake until a crust forms on ribs, 7–⏱️ 9 minutes. Working one at a time, transfer to a cutting board; cut between ribs to serve.
7
If tailgating and grilling, prepare ribs through baking in foil, then let cool and chill. Prepare glaze in advance and follow do-ahead instructions. When ready to serve, prepare a grill for medium-high heat; brush grate with vegetable oil. Brush glaze on both sides of ribs and grill, turning halfway through, until deeply browned and charred in spots, 8–⏱️ 10 minutes. Do Ahead: Ribs can be made 3 days ahead; let cool. Transfer to an airtight container and chill. Reheat, uncovered, on a baking sheet in a 350° oven. Sauce can be made 2 days ahead; transfer to an airtight container. Cover and chill.
Vegetable oil (optional)
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...