Succulent Country Ribs with Sweet Chili Sauce

Not too long ago a friend of mine from the Netherlands posted photos of her version of "Fall Off the Bones Baby Back Ribs," which got me craving for baby back ribs (once again)! Consequently, I found this recipe online by the Steamy Kitchen for baby back ribs using only one key ingredient: Mae Ploy's Sweet Chili Sauce. Intriguing, I know since this sauce is always available in my pantry. I mainly use it for dipping with chicken wings or spring rolls, but I never had the urge to use it for cooking until now. Thanks to Mrs. Jaden Hair, now I would never look Mae Ploy's Sweet Chili Sauce as an ordinary condiment ever again! Since I only have a pack of country ribs, I decided to give it try and slow roasted it in the oven for about 3 hours, an hour less than Mrs. Hair's version. I did this because the country ribs I had is less than half of the original recipe, and then broiled it with the Sweet Chili Sauce on top! The result was phenomenal. Slowly roasting it definitely made the meat to fall off its bones. Amazing. So succulent. I ate every morsel off my plate! 

I'm sure instead of slow roasting the ribs in the oven, you can probably cook this in a slow cooker as well for a few hours (6 to 8 hours) on the lowest setting.  Then, simply transfer the ribs on a baking sheet, brush with the sauce and broil it until golden brown. I might try this procedure some other time...the next time I get a craving for ribs again! Hmmm...

Ingredients:

A rack of Baby Back Ribs (for this recipe I used Country Ribs)

Salt and Pepper

Mae Ploy's Sweet Chili Sauce

Directions:

Remove the white layer of membrane found underneath the ribs (none from the country ribs, but you have to do this step for the baby back ribs). Season the rack of ribs with salt and pepper, on both sides. Place in a baking dish and cover it tightly with tin foil. Heat the oven at 250 to 275 degrees F. Bake for at least 3-4 hours, depending on the weight of the ribs.

After 3-4 hours, remove tin foil, and discard all of the juices out. Then, adjust the oven's temperature to BROIL. Brush ribs with the sweet chili sauce. Broil for 5-7 minutes until golden brown. You can serve this as is, but I like mine with a side of steamed veggies (tonight, we had this with Broccolini) and white rice. Yum! Finger licking good!