Sticky Sweet Chili Short Ribs | Sticky, Spicy, and Sweet Perfection

These sticky sweet chili short ribs are a flavor-packed, tender main dish that’s sure to be a crowd-pleaser. Slowly baked in the oven, then glazed with a homemade sweet chili sauce and broiled to caramelized perfection, they bring together savory, sweet, and spicy elements in one unforgettable bite. Ideal for cozy evenings or special dinners, this recipe is all about bringing warmth and bold flavor to the table.

We believe great meals don’t need to be complicated. This recipe focuses on real ingredients, straightforward steps, and the kind of taste that makes you want seconds. It’s comfort food made with care.

Why You’ll Love This Recipe

The balance of flavors in the sweet chili glaze is unbeatable — just enough heat to wake up your palate, paired with a subtle sweetness that clings to the meat. The method is hands-off and perfect for home cooks of any skill level. Whether baked or slow-cooked, these ribs are easy to make and hard to forget.

Ingredients You’ll Need

For the Ribs

• 2 racks of baby back pork ribs, membrane removed
• 1 tablespoon sea salt
• 1 tablespoon freshly ground black pepper

For the Sweet Chili Sauce

• 1/2 cup rice vinegar
• 1/2 cup white sugar
• 1 tablespoon minced garlic
• 1 teaspoon crushed red chili flakes (adjust to your heat preference)
• 1 tablespoon fish sauce or soy sauce
• 1 teaspoon cornstarch mixed with 2 teaspoons water

These pantry-friendly ingredients come together quickly, and most can be swapped depending on what you have available.

How to Make Sticky Sweet Chili Short Ribs

Start by seasoning the ribs and baking them low and slow, wrapped tightly to lock in moisture. While they cook, a homemade glaze simmers on the stove — tangy, garlicky, and just spicy enough. Once the ribs are cooked through and tender, they’re unwrapped and brushed with the thickened glaze before getting broiled to a beautiful, sticky finish.

The process requires minimal prep, but delivers flavor that tastes like it took all day.

Step-by-Step Instructions

1. Preheat your oven to 275°F (135°C) and prepare a foil-lined baking tray.
2. Season the ribs generously with salt and pepper.
3. Place them on the tray, brush lightly with half of the chili glaze, and seal tightly with foil.
4. Bake for 2.5 to 3 hours, or until the meat is tender and nearly falling off the bone.
5. While the ribs bake, make the glaze: Combine rice vinegar, sugar, garlic, chili flakes, and fish sauce in a small pot. Simmer for 5–7 minutes.
6. Stir in the cornstarch and water mixture, cooking until the sauce thickens and becomes glossy.
7. Remove the ribs from the oven, unwrap, and brush them with the remaining glaze.
8. Place under the broiler for 3–5 minutes, or until the glaze bubbles and begins to caramelize.
9. Let the ribs rest for about 10 minutes before slicing and serving.

Helpful Tips

Sealing the ribs in foil while baking helps trap steam, making the meat incredibly soft and juicy. Resting them before cutting keeps those juices inside where they belong. Adjust the chili flakes to control the heat level, or add a dash of sriracha if you love more spice. For a vibrant finish, garnish with chopped herbs, sesame seeds, or a squeeze of lime.

Flavor, Texture, and Occasion

The sweet chili glaze brings a zesty blend of sweet, savory, and heat that complements the rich meat perfectly. Inside, the ribs are juicy and fork-tender; outside, the glaze creates a sticky, slightly crispy crust. This dish is perfect for relaxed dinners, Sunday meals, or impressing guests with something out of the ordinary.

Prep and Cook Time

Prep Time: 15 minutes
Cook Time: 3 hours
Total Time: 3 hours 15 minutes
Servings: 4

Notes and Substitutions

You can easily adapt this dish to suit your taste or pantry. Swap out pork for beef short ribs if desired. No fish sauce? Soy sauce works well and keeps it vegetarian-friendly. Want more fire? Add fresh chilies or a spoonful of chili paste to the glaze. The glaze also works well as a marinade or dipping sauce for other proteins.

Nutritional Information (Per Serving)

Nutrient	Amount
Calories	580
Fat	34g
Protein	41g
Carbohydrates	25g
Sugar	19g

Frequently Asked Questions (FAQ)

What gives the ribs their sticky texture?
The stickiness comes from the sugar in the glaze, which thickens and caramelizes when broiled, forming a clingy, lacquered coating.

Can I cook these ribs in a slow cooker instead of the oven?
Yes. Cook the seasoned ribs on low for 6–8 hours, then brush with the glaze and broil for a few minutes to finish.

How do I make the sauce thick enough to coat the ribs?
Use a cornstarch slurry—1 teaspoon of cornstarch mixed with 2 teaspoons of water—added at the end of cooking the sauce. This helps it thicken into a syrup-like consistency.

Are these ribs spicy?
They have a mild kick from the chili flakes, but the heat can be easily toned down or turned up, depending on your preference.

Storage Instructions

Keep leftovers refrigerated in a sealed container for up to four days. To freeze, wrap the ribs tightly in foil or a freezer-safe bag and store for up to two months. Reheat in a 300°F oven until warmed through, or microwave in short bursts. For best flavor, add a little extra glaze during reheating.

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Conclusion

Sticky Sweet Chili Short Ribs are a show-stopping dish that’s surprisingly simple to make at home. The slow cooking method guarantees juicy, tender meat, while the glaze delivers a sweet-spicy flavor that leaves a lasting impression. With a little prep and a handful of ingredients, you’ll have a satisfying meal that’s just as great for guests as it is for quiet nights in. Try it once, and it might just become a regular on your table.

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