Sweet Chili Sticky Ribs. Fantastic flavours and always popular!

Sweet Chili Sticky Ribs

I LOVE Spare Ribs! I'm always thinking up new marinades and flavours to tickle my taste buds.
Here I have made a recipe which will give you a sticky sweet flavour and a slightly spicy, slightly hot tang. Of course, if you like chilis, you can add more to your marinade. Here I have used amounts which are mild, and gently warming, not blow your head off hot!

There are TWO steps to this recipe. The first step is OPTIONAL, and if you do it, you will get ribs which 'fall off the bone' and extra flavours infuse into the meat whilst it is resting in the stock water.
If you don't want to do the first stage, which I call the 'Fall Off The Bone' process, that's ok, skip straight to STEP 4 below, to the marinade stage. The difference by not doing the Fall Off the Bone process is that the meat won't 'fall off The Bone' and will have more of a 'Bite' to it, and you won't get quite as many spiced flavours. It is up to you what you prefer.

Ingredients:

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1 Strip of baby Back Ribs
THE MARINADE
1 Green Anaheim Chili Pepper, finely chopped
1 Red Anaheim Chili Pepper, finely chopped
4 Tablespoons Honey
3 Cloves Garlic, crushed
2 tablespoons Olive Oil
1 teaspoon Salt
1 teaspoon Pepper
1 Tablespoon Lemon
4 Tablespoons Redcurrant Jelly or Apricot Jelly
1 Tablespoon Pumpkin Spice or Mixed Spice
2 Tablespoons Tomato Puree
2 Teaspoons Hot Chili Pepper Seeds (Optional)

Fall of the bone ingredients (for the water) OPTIONAL PART OF THE RECIPE, Steps 1 - 3
2 Sticks celery
1 carrot
5 cloves
1 star anise
1/2 stick (2 inch) stick of cinnamon
1 orange cut in half
1/2 lemon
1 Bay Leaf
thumb size piece of fresh ginger
1 Tablespoon fresh peppercorns
Water to cover the meat in a pan

Instructions:

1. To do the Fall off the Bone Process, fill a pan with cold water and add all the ingredients listed above for that process. Add the ribs so the water just covers them. If you are not doing fall off the bone process, skip and go to step 4.

2. Bring the pan to a gentle boil. As soon as it starts to boil, (about 10 - 15 minutes), switch off the heat, keep the lid on and allow to cool in its own water.

3. Once cool, remove the ribs and place on a plate.

4. In a zip lock bag large enough to hold your ribs, add all the ingredients from your marinade list above and mix well.

5. Place the ribs in the bag, seal and squish the bad a little so all the marinade is mixed with the ribs.

6. Place in the fridge for at least 2 hours. Overnight will give you a stronger flavour.

7. When ready to cook, do them on the grill or in the oven, on a high temperature (about 400 F ) for approx 15 minutes, depending on the thickness of your ribs....grab some napkins and ENJOY!

TIP if grilling the ribs:
Save the marinade from the bag and use it for basting / brushing on your meat when it's on the grill. Don't waste it!

We'd love to hear from you and what you thought of our post. Did you make any changes or add some other goodies? Let us know in the comments below. Thanks for reading and happy cooking!

Sweet Chili Sticky Ribs

Sweet Chili Sticky Ribs
Prep Time
30 mins
Cook Time
20 mins
Total Time
50 mins
 
I LOVE Spare Ribs! I'm always thinking up new marinades and flavours to tickle my taste buds. Here I have made a recipe which will give you a sticky sweet flavour and a slightly spicy, slightly hot tang. Of course, if you like chilies, you can add more to your marinade. Here I have used amounts which are mild, and gently warming, not blow your head off hot! There are TWO steps to this recipe. The first step is OPTIONAL, and if you do it, you will get ribs which 'fall off the bone' and extra flavours infuse into the meat whilst it is resting in the stock water. If you don't want to do the first stage, which I call the 'Fall Off The Bone' process, that's ok, skip straight to STEP 4 below, to the marinade stage. The difference by not doing the Fall Off the Bone process is that the meat won't 'fall off The Bone' and will have more of a 'Bite' to it, and you won't get quite as many spiced flavours. It is up to you what you prefer.
Servings: 1
Ingredients
  • 1 Strip of baby Back Ribs
THE MARINADE
  • 1 Green Anaheim Chili Pepper finely chopped
  • 1 Red Anaheim Chili Pepper finely chopped
  • 4 Tablespoons Honey
  • 3 Cloves Garlic crushed
  • 2 tablespoons Olive Oil
  • 1 teaspoon Salt
  • 1 teaspoon Pepper
  • 1 Tablespoon Lemon
  • 4 Tablespoons Redcurrant Jelly or Apricot Jelly
  • 1 Tablespoon Pumpkin Spice or Mixed Spice
  • 2 Tablespoons Tomato Puree
  • 2 Teaspoons Hot Chili Pepper Seeds Optional
Fall of the bone ingredients (for the water) OPTIONAL PART OF THE RECIPE, Steps 1 - 3
  • 2 Sticks celery
  • 1 carrot
  • 1 star anise
  • 1/2 inch stick stick of cinnamon 2
  • 1 in orange cut half
  • 1/2 lemon
  • 1 Bay Leaf
  • piece thumb size of fresh ginger
  • 1 Tablespoon fresh peppercorns
  • in Water to cover the meat a pan
Instructions
  1. To do the Fall off the Bone Process, fill a pan with cold water and add all the ingredients listed above for that process. Add the ribs so the water just covers them. If you are not doing fall off the bone process, skip and go to step 4.
  2. Bring the pan to a gentle boil. As soon as it starts to boil, (about 10 - 15 minutes), switch off the heat, keep the lid on and allow to cool in its own water.
  3. Once cool, remove the ribs and place on a plate.
  4. In a zip lock bag large enough to hold your ribs, add all the ingredients from your marinade list above and mix well.
  5. Place the ribs in the bag, seal and squish the bad a little so all the marinade is mixed with the ribs.
  6. Place in the fridge for at least 2 hours. Overnight will give you a stronger flavour.
  7. When ready to cook, do them on the grill or in the oven, on a high temperature (about 400 F ) for approx 15 minutes, depending on the thickness of your ribs....grab some napkins and ENJOY!
  8. TIP if grilling the ribs:
  9. Save the marinade from the bag and use it for basting / brushing on your meat when it's on the grill. Don't waste it!

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