Sweet Chili Curry Glazed Ribs
Prep Time: 30 mins
Total Time: 4 hours 30 minutes
Servings: 6
THC Content: 16mg/serving
About this Recipe
Inspired by the rich flavors of Madras curry, these St. Louis-style pork ribs are a perfect blend of heat, spice, and smoky tenderness. The slow-baking process ensures that the meat is melt-in-your-mouth tender, while the flavorful glaze gives each bite a sweet, spicy, and savory kick. This dish is a showstopper at any gathering and is bound to leave your guests craving more.
Ingredients
Ribs
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
1 tsp. ground turmeric
2 racks St. Louis–style pork spareribs (3½–4 lb. total)
2 small onions, thinly sliced
Glaze and Assembly
1 Tbsp. unsalted butter or refined coconut oil
1 Tbsp. Madras curry powder
5 garlic cloves, finely chopped
2 Tbsp. finely chopped onion
1 Tbsp. tomato paste
1 cup sweet chili sauce (such as Mae Ploy)
¼ cup ketchup
1 Tbsp. hot sauce
Vegetable oil (optional)
Instructions
Ribs
Preheat your oven to 300°F and position a rack in the middle. In a small bowl, mix together the salt, Madras curry powder, garlic powder, crushed red pepper flakes, lime zest, black pepper, ground ginger, and turmeric. Rub this spice mixture generously over both racks of pork spareribs.
Lay 2 large sheets of foil on your work surface and scatter the sliced onions across the center. Place the racks of ribs on top of the onions and tightly wrap them in the foil. Set the wrapped ribs on a baking sheet (or divide them between 2 sheets if necessary). Bake in the oven for about 3 hours, until the ribs are tender but not falling apart. Remove from the oven and increase the temperature to 450°F.
Glaze and Assembly
In a small saucepan, melt the butter (or coconut oil) over medium heat until bubbling. Stir in the Madras curry powder and cook until fragrant, about 45 seconds. Add the garlic and onion, and sauté until fragrant, about 2 minutes. Stir in the tomato paste and cook until slightly darkened, around 3 minutes. Add the sweet chili sauce, ketchup, and hot sauce. Simmer on low heat for 8–10 minutes until the glaze thickens. Add the infused oil and mix well.
Unwrap the ribs and discard the foil and onions. Using a spoon, evenly coat the tops of the ribs with the glaze. Return the ribs to the oven and bake for an additional 7–9 minutes, until a crust forms. Transfer to a cutting board and slice between the ribs before serving.
*Optional Grilling Method*: prepare the ribs as directed in the oven, then chill. Prepare the glaze in advance. When ready to serve, heat a grill to medium-high and oil the grates. Brush the ribs with glaze and grill for 8–10 minutes, turning once, until nicely charred in spots.
Cooking Tips From Chef Roilty
1. Choose the Right Cut: St. Louis-style pork ribs have a uniform shape, which allows them to cook evenly, making them perfect for both baking and grilling.
2. Wrap Tightly in Foil: Ensuring a snug foil wrap will help trap the steam, allowing the ribs to cook slowly and tenderize to perfection.
3. Season Generously: Don’t be shy with the spice rub. The blend of curry, garlic, and lime zest is key to giving these ribs their bold flavor.
4. Watch the Glaze Carefully: When applying the glaze, monitor it closely to avoid burning. The glaze should caramelize but not char.
5. Grill for an Extra Char: If you're grilling, make sure to give the ribs enough time to develop a nice, smoky char without overcooking.
Chef’s Notes
For the best results, don’t rush the process. Allowing the ribs to slow cook in the oven ensures that they are tender and full of flavor. You can prepare the sauce ahead of time to make the final glaze step quick and easy. These ribs are perfect for gatherings and cookouts, bringing a fun twist to classic BBQ ribs with a rich curry flavor.
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