Curried Sweet Chili Ribs

Spareribs seasoned in a blend of spices and cooked until tender, with a sweet chili glaze.

Original recipe source

Cook time: 240 minutes

Servings: 6

Ingredients

• 3 Tbsp kosher salt Diamond Crystal or 1 Tbsp. plus 2¼ tsp. Morton
• 2 Tbsp Madras curry powder
• 1 Tbsp garlic powder
• 1 tsp crushed red pepper flakes
• 1 tsp lime zest
• 1 tsp freshly cracked black pepper
• 1 tsp ground ginger
• 1 tsp ground turmeric
• 4 lb St. Louis–style pork spareribs 2 racks
• 2 onions small, thinly sliced
• 1 Tbsp unsalted butter
• 1 Tbsp Madras curry powder
• 5 garlic cloves finely chopped
• 2 Tbsp onion finely chopped
• 1 Tbsp tomato paste
• 1 cup sweet chili sauce
• 0.25 cup ketchup
• 1 Tbsp hot sauce
• 0 vegetable oil optional for brushing grill

Instructions

1. Preheat the oven to 300°F (150°C). Mix kosher salt, curry powder, garlic powder, crushed red pepper flakes, lime zest, black pepper, ginger, and turmeric in a bowl.
2. Coat ribs with the spice mixture. Place sliced onions on foil sheets, set rib racks on top, and wrap tightly. Bake for about 3 hours.
3. Increase oven temperature to 450°F (230°C). Prepare the glaze by melting butter, adding curry powder, garlic, onion, tomato paste, and then sweet chili sauce, ketchup, and hot sauce.
4. Coat ribs with the prepared glaze and bake until a crust forms, about 7-9 minutes. Serve by cutting between ribs.
5. For grilling, prepare the ribs and glaze in advance. Grill on medium-high heat, brushing glaze on both sides until charred.