Sweet chili back ribs - Everything Anna

Slow cooker Sweet chili back ribs

These fall off the bone slow cooker ribs are finger licking delicious. And a slowcooker brings magic to our busy lifestyles. If you don’t already own a slow cooker, this irresistible recipe will surely have you running out for one. Beautiful slow cooked baby back ribs in a sweet and spicy chili sauce. Delicious!
Publish date:
Styling Kari Wardrop. Recipe Marisa Curatolo. Photography Ross Cornish.

Styling Kari Wardrop. Recipe Marisa Curatolo. Photography Ross Cornish.

  • 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 good quality tomatoes
  • 1 1/2 cups sugar
  • 4 tablespoons water
  • 1/3 cup cider vinegar
  • 3 tablespoons fish sauce
  • 3 tablespoons tamari soy sauce


Preheat oven to 425°F.

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.