Thai Style Sweet Chili Ribs Food

SLOW COOKER SWEET & SPICY THAI-STYLE RIBS

Slow Cooker Sweet & Spicy Thai-Style Ribs image

Let your slow cooker do all the work. These sweet and spicy Thai-inspired ribs are perfect for hectic weeknight dinners.

Provided by Food Network Kitchen

Categories main-dish

Time 8h30m

Yield 6 servings

Number Of Ingredients 4

Ingredients

One 3- to 4-pound rack pork spare or back loin ribs, halved
Kosher salt and freshly ground black pepper
3/4 cup Food Network Kitchen™ Inspirations Thai Style Sweet & Spicy Chili Cooking Sauce
Chopped cilantro, chopped roasted and salted peanuts and lime wedges, for serving

Steps:

Sprinkle the ribs all over with salt and pepper. Brush the ribs with 1/2 cup of the Thai Style Sweet & Spicy Chili Cooking Sauce. Transfer to a 6- to 8-quart slow cooker insert. Cover and cook on low for 8 hours.
Preheat the broiler and line a baking sheet with foil.
Place each rib rack half, bone-side down, on the prepared baking sheet. Brush with the remaining cooking sauce. Broil until the glaze is bubbling and browned, 3 to 5 minutes.
Slice the ribs between the bones. Transfer to a platter and sprinkle with cilantro and peanuts. Squeeze lime juice over the ribs.

CHEF JOHN'S THAI-STYLE SWEET CHILI SAUCE

Chef John's Thai-Style Sweet Chili Sauce image

Here's my take on Thai-style sweet chili sauce, or Nam Jim. It's sort of a hybrid between the cooked and fresh versions. If you can't find Thai bird's eye chilies, use any other combination of fresh, preserved, and/or dried chilies. Things like jalapeno, red Fresno, or Serrano chilies work great, as does habanero. This sauce is great on grilled chicken and pork.

Provided by Chef John

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes

Time 20m

Yield 8

Number Of Ingredients 10

Ingredients

½ cup water
½ cup white distilled vinegar
2 tablespoons fish sauce
½ cup brown sugar
1 tablespoon ketchup
2 teaspoons sambal chili sauce
1 ½ teaspoons cornstarch
6 cloves finely crushed garlic
2 tablespoons finely minced Thai chili peppers (bird's eye peppers)
1 tablespoon fresh lime juice

Steps:

Place 1/2 cup cold fresh water and vinegar in a saucepan. Whisk in Asian fish sauce, brown sugar, ketchup, sambal chili sauce, and cornstarch. Whisk until cornstarch disappears. Place over medium-high heat and bring up to a simmer stirring occasionally. As it bubbles, it will start to thicken up. Remove pan from heat.
Whisk garlic and chili into hot mixture. Add fresh lime juice; whisk again. Allow mixture to cool to room temperature before checking for seasonings.
If not using immediately, transfer to a glass jar with a lid. Refrigerate.

Nutrition Facts : Calories 65.2 calories, Carbohydrate 16.4 g, Fiber 0.1 g, Protein 0.4 g, Sodium 310.2 mg, Sugar 14.3 g

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