Thai Style Sweet Chili Ribs 

Inspired by Cooking Circuit’s flavorful slow cooker recipe, these Thai Style Sweet Chili Ribs feature pork ribs slow-cooked until fall‑off‑the‑bone tender. The sweet‑chili glaze combines fish sauce, lime juice, garlic, ginger, soy sauce, and a touch of honey or brown sugar with just the right amount of heat from red pepper flakes. The result is a beautifully sticky, aromatic, and well-balanced dish that melds tangy, sweet, savory, and spicy notes in perfect harmony. Ideal for entertaining or a comforting family meal, served with rice, greens, or noodles. 

Ingredients

• For the ribs:
  
  

  • 2 lb pork ribs (baby back or spare ribs)
    
    

  • 1 Tbsp olive oil
    
    

  • 1 tsp salt
    
    

  • ½ tsp black pepper
    
    

• For the Thai sweet chili sauce:
  
  

  • ½ cup sweet chili sauce
    
    

  • 2 Tbsp fish sauce
    
    

  • 1 Tbsp soy sauce
    
    

  • 1 Tbsp honey or brown sugar
    
    

  • 2 Tbsp lime juice
    
    

  • 2 cloves garlic, minced
    
    

  • 1 Tbsp ginger, minced
    
    

  • ½ tsp red pepper flakes (adjust to taste)
    
    

  • Optional: 1 Tbsp cornstarch (for thicker sauce)
    
    

Directions

1. Preheat a skillet over medium-high heat with olive oil. Season ribs with salt and pepper and sear 2–3 minutes per side until golden.
   
   

2. In a bowl, whisk together all sauce ingredients until well combined.
   
   

3. Place the seared ribs in a slow cooker; pour sauce over them, making sure ribs are evenly coated.
   
   

4. Cook on low for 6–7 hours or on high for 3–4 hours, until the meat is tender and pulling away from the bone.
   
   

5. If desired, stir cornstarch mixed with water into the sauce about 30 minutes before serving to thicken.
   
   

6. Transfer ribs to a baking sheet. Brush with some of the sauce and broil for 3–5 minutes until sauce bubbles and caramelizes.
   
   

7. Garnish with chopped peanuts and cilantro if desired; serve ribs with more sauce on the side.
   
   

Nutrients (per serving, serves ~4)

• Calories: ~400–500 kcal (depends on rib cut and sauce portion)
  
  

• Protein: ~60–70 g
  
  

• Fat: ~30–40 g
  
  

• Carbohydrates: ~15–20 g (from sauce sweeteners)
  
  

• Sugar: ~12–15 g
  
  

• Sodium: moderate to high (from fish sauce, soy sauce, sweet chili sauce)