Ribs are great all year round and when I’m not outside cooking them in a BBQ/grill I like to make them in the slow cooker! Cooking ribs in the slow cooker could not be easier, you simply wrap the ribs around the inside of slow cooker, vertically, and cover and cook until falling off the bone tender! After the ribs are cooked you slather them up with BBQ and place them under the broiler for a few minutes so that the sauce bubbles and caramelizes an bit and then you are in finger licking BBQ ribs heaven! I am a big fan of Thai inspired flavours including the sweet chili sauce and peanut flavour combo which is magical, and it works so well as a BBQ sauce for ribs! Yum!
These ribs were a little too tall for my slow cooker to seal properly so I wrapped the lid up with aluminum foil to trap in the heat and moisture!
Thai Style Sweet Chili Ribs
Super easy homemade slow cooker ribs in a tasty Thai style sweet chili BBQ sauce!
ingredients
- 1/3 cup sweet chili sauce
- 1 tablespoon red curry paste
- 1 tablespoon fish sauce (or soy sauce)
- 1 tablespoon lime juice (or rice vinegar)
- 1/2 cup sweet chili sauce
- 1/4 cup peanut butter
- 1 tablespoon red curry paste
- 1 tablespoons fish sauce (or soy sauce)
- 1 tablespoon lime juice (or rice vinegar)
- 5-6 pounds pork ribs (baby back or spare ribs) (2 racks), silver skin removed and fat trimmed
- 2 tablespoons roasted peanuts, chopped
- 1 tablespoon cilantro, chopped
For the marinade:
For the BBQ sauce:
For the ribs:
directions
- Mix all of the ingredients, brush over the ribs and marinade in a sealed container in the fridge overnight.
- Mix everything in a small saucepan over medium heat until the peanut butter has melted and the sauce is smooth, about 2-3 minutes.
- Place the ribs in the slow cooker with the bones vertical, wrapped around the inside, and cook on low until fall off the bone tender, about 6-8 hours.
- Carefully transfer the ribs to a baking sheet, brush on half of the BBQ sauce and broil in the oven until the sauce starts to bubble and caramelize, about 3-5 minutes.
- Sprinkle on the chopped peanuts and cilantro and enjoy with the remaining BBQ sauce!
For the marinade:
For the BBQ sauce:
For the ribs:
Tip: If the ribs are a little too tall and the lid does not fit onto the base of the slow cooker snugly, wrap the lid around the slow cooker with aluminum foil to trap in the heat and moisture!
It says put half the BBQ sauce on when you take the ribs out of the slow cooker to put in the oven. Do you only use half of the sauce?
Yes, I serve the remaining sauce on the side for dipping!
Any idea if you can adapt this to an instant pot? I like the recipe sounds good but slow cooking is not my thing?
I have not tried ribs in an instant pot, but you should be able to simply change step 3 to cook in the instant pot instead of the slow cooker; with everything else remaining the same.