These fall off the bone slow cooked ribs with our easy to make sauce are finger licking delicious. When we were cooking through these last week, we were again amazed at how incredible the sauce really is.

A common misconception about pork ribs are the way they are cooked to make them ultimately tender. DO NOT COOK IN WATER, no matter who tells you differently. You're cooking away the flavour of the meat and that's the magic of slow cooked ribs. They will tenderize all by themselves through time and heat, not a drop of water needed.

If you own a slow cooker now's the perfect time to pull it out. If you don’t already own a slow cooker, no problem, I use my Le Creuset dutch oven and it works beautifully.

For vegetarian, swap the ribs for a meatless substitute or roasted cauliflower. For roasted cauliflower, prepare the chili sauce according to recipe below. Roast cauliflower on parchment-lined baking sheet for 15 minutes; add to sauce and cook for another 15 - 20 minutes. 

For gluten free, this recipe is ideal as it is 100% gluten free, just ensure you are using the Tamari soy sauce (gluten free) or leave soy off completely. Also check the fish sauce to ensure it is gluten free.

And please join me in the comments below, I read every comment and love to hear how it went! 

Styling Kari Wardrop. Recipe Marisa Curatolo. Photography Cory Aronec.

Styling Kari Wardrop. Recipe Marisa Curatolo. Photography Cory Aronec.

  • Duration
  • Cook Time
  • Prep Time
  • 4 to 6Servings


  • 2 full racks (3 pounds) pork back ribs, trimmed of visible fat
  • 1 tablespoon brown sugar
  • 1 teaspoon dried oregano
  • 1 teaspoon coarse salt
  • 2 teaspoons freshly ground pepper

Sweet chili sauce

  • 10 cloves garlic, peeled
  • 4 large red chilies, stems removed (or 2 tablespoons red chili flakes)
  • 6 tablespoons fresh ginger, peeled and roughly chopped
  • 1 large stalk lemongrass, peeled and minced
  • 1 cup chopped fresh cilantro
  • 1 (28-ounce) can whole San Marzano tomatoes

  • 1/4 cup sugar

  • 4 tablespoons water
  • 1/3 cup cider vinegar
  • 3 tablespoons fish sauce
  • 3 tablespoons tamari soy sauce
  • 1 tablespoon coarse salt


Preheat oven to 425°F.

Serve these ribs with fragrant basmati rice, we suggest Rooster brand, available in most grocery stores, follow package directions.

In small bowl, stir together brown sugar, oregano, salt and pepper. Rub onto ribs. Place ribs on baking sheet. Cook in oven, about 7 minutes per side.

Meanwhile, for chili sauce, place garlic, chilies, ginger, lemon grass, cilantro and tomatoes into food processor; blend into paste. Set aside.

In a saucepan over medium heat, stir sugar and water to mix. Increase heat and bring to a boil for 2 to 4 minutes, until mixture caramelizes slightly. Stir in paste and bring back to boil for 1 minute. Reduce heat and add vinegar, fish sauce and tamari; bring to a quick boil and reduce heat to simmer for 1 minute. Remove from heat; set aside.

Remove ribs from oven and cut into 2 rib portions. Transfer to slow cooker stoneware and pour in chili sauce, stirring to coat ribs. Cover and cook on low for 8 to 10 hours.