Thai Sweet Chili Ribs

These Thai-style sweet chili ribs are fall-off-the-bone tender, glazed with a sticky-sweet, tangy, and spicy sauce, and topped with crunchy roasted peanuts and fresh herbs. Perfect for your next BBQ or weeknight indulgence.

Thai Sweet Chili Ribs Recipe

Layered Flavor Profile: The glaze hits all five Thai flavor pillars—sweet (honey, chili sauce), salty (fish sauce, soy sauce), spicy (sriracha), sour (lime), and umami (garlic, soy)—making it incredibly balanced.

Thai Sweet Chili Ribs

No Grill Needed: You get BBQ-level stickiness and flavor without ever firing up a grill. It’s oven-baked perfection for any kitchen setup.

❓FAQs

1. What are Thai sweet chili ribs?
Thai sweet chili ribs are baby back ribs cooked until tender, then glazed with a sticky, spicy-sweet sauce made from Thai sweet chili sauce, soy sauce, honey, and lime, creating a flavor-packed fusion dish.

2. Can I use spare ribs instead of baby back ribs?
Yes, you can substitute spare ribs, but they may need a longer cooking time since they’re larger and fattier.

3. How do I make ribs fall off the bone?
Cook them low and slow in the oven wrapped in foil for 2½ hours. This traps steam and breaks down the connective tissue for that fall-off-the-bone texture.

4. Is fish sauce necessary in sweet chili ribs?
Yes. Fish sauce adds a deep umami flavor and balances the sweetness. If you must substitute, use soy sauce with a splash of Worcestershire, but it won’t taste quite the same.

5. Can I make these ribs in an air fryer?
You can finish them in the air fryer for caramelization, but the initial slow cook should be done in the oven for even tenderness.

6. How spicy are Thai sweet chili ribs?
Mild to medium spicy. The sweet chili sauce is more sweet than hot, but you can control the heat by adding or omitting sriracha and red chilies.

7. What can I substitute for Thai sweet chili sauce?
Mix honey, rice vinegar, garlic, red pepper flakes, and a touch of ketchup or sriracha if you don’t have the premade sauce.

8. Can I cook these ribs ahead of time?
Yes! Roast them in foil a day ahead, then glaze and broil right before serving.

9. How do I reheat sticky pork ribs without drying them?
Wrap them in foil and reheat in a 300°F oven for 15–20 minutes, or until warmed through.

10. Can I use store-bought sweet chili sauce?
Absolutely. It saves time and still delivers great flavor.

11. What side dishes go with Thai sweet chili ribs?
Coconut rice, Thai cucumber salad, roasted veggies, or a simple jasmine rice work great.

12. Can I grill these ribs instead of broiling?
Yes! After roasting, place them on a medium grill for 5–7 minutes to caramelize the glaze.

13. How long do cooked ribs last in the fridge?
Up to 4 days, stored in an airtight container.

14. What’s the best way to reheat leftovers?
Wrap in foil and warm in the oven. Avoid microwaving unless you want chewy ribs.

15. Are Thai sweet chili ribs gluten-free?
They can be—just use gluten-free soy sauce and ensure your chili sauce is gluten-free too.

16. Can I freeze Thai sweet chili ribs?
Yes, wrap tightly and freeze for up to 2 months. Thaw in the fridge before reheating.

17. What’s the difference between baby back ribs and pork back ribs?
They’re usually the same. "Pork back ribs" is a general term, while “baby back” refers to the smaller, more tender version.

18. What does fish sauce add to the glaze?
It gives a salty, savory depth (umami) that balances the sweet elements perfectly.

19. Do I need to marinate the ribs first?
No marinating needed—season, slow roast, glaze, and broil. Easy and effective.

20. Can I make the glaze separately and use it on chicken?
Yes! The glaze is amazing on chicken, shrimp, tofu, or roasted veggies.

These Thai Sweet Chili Ribs are fall-off-the-bone juicy, glazed in a sticky, sweet-n-spicy sauce, and finished with crushed peanuts, fresh herbs, and a squeeze of lime. One bite and you’re hooked. No grill? No problem. This oven-baked beauty brings Thai street food flavor right to your kitchen.
#thaisweetchiliribs #ribsrecipe #easyweeknightdinner #kelvinskitchen

Make it

Thai Sweet Chili Ribs

📋 Ingredients

For the Ribs:

  • 2 racks baby back ribs (about 4 lbs)

  • Salt and pepper, to taste

  • 1 tbsp garlic powder

  • 1 tbsp onion powder

  • 1 tsp smoked paprika

For the Thai Sweet Chili Glaze:

  • 1 cup Thai sweet chili sauce

  • 3 tbsp soy sauce

  • 2 tbsp fish sauce

  • 2 tbsp honey

  • 1 tbsp rice vinegar

  • 1 tbsp sriracha (optional for heat)

  • 3 cloves garlic, minced

  • 1 tsp grated fresh ginger

  • Zest and juice of 1 lime

Garnish:

  • ¼ cup chopped roasted peanuts

  • ¼ cup fresh cilantro, chopped

  • 1 red chili or Fresno pepper, diced

  • Lime wedges (for serving)

🕒 Cooking Time

  • Prep Time: 20 minutes

  • Cook Time: 2 hours 30 minutes (plus 5 min broil)

  • Total Time: ~2 hours 55 minutes

  • Servings: 4–6

🍳 Instructions

  1. Prep the ribs:
    Remove the silver skin from the back of the ribs. Pat dry with paper towels. Season both sides generously with salt, pepper, garlic powder, onion powder, and smoked paprika. Let rest at room temp for 30 minutes.

  2. Bake low and slow:
    Preheat oven to 300°F (150°C). Wrap each rack tightly in foil, place on a baking sheet, and roast for 2½ hours until tender but not falling apart.

  3. Make the glaze:
    In a saucepan, combine Thai sweet chili sauce, soy sauce, fish sauce, honey, rice vinegar, sriracha (if using), minced garlic, ginger, lime zest, and juice. Simmer over medium heat for 5–7 minutes, stirring often, until glossy and slightly thickened.

  4. Glaze & broil:
    Unwrap the ribs and discard foil. Place ribs back on the sheet pan and brush generously with the glaze. Broil on high for 3–5 minutes until sticky and caramelized. Watch closely to avoid burning.

  5. Garnish & serve:
    Sprinkle with chopped peanuts, fresh cilantro, and diced chili. Serve with lime wedges on the side.

🧮 Nutrition Facts (per serving, based on 6 servings)

  • Calories: 585

  • Protein: 38g

  • Fat: 38g

  • Saturated Fat: 12g

  • Carbohydrates: 26g

  • Sugar: 19g

  • Fiber: 1g

  • Sodium: 1065mg

  • Cholesterol: 115mg

Nutrition may vary depending on cut and portion size.

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