Sweet Chili Sticky Ribs with a fantastic marinade—choose a quick cook for a firmer bite or the optional “fall off the bone” method for ultra-tender, succulent ribs. Perfect for oven or BBQ, these spare ribs are juicy and full of flavor every time.
I love spare ribs and enjoy experimenting with marinades and seasonings. This recipe delivers a sticky-sweet glaze with a gentle, warming chili heat. If you prefer it spicier, increase the chili to suit your taste. The amounts below create a mild, flavorful kick without overpowering the dish.
How do you make ribs tender and fall off the bone?
There are two parts to this recipe. The first part is optional but recommended if you want ribs that literally fall off the bone and absorb extra fragrant flavors during a brief poaching and resting stage. If you prefer a firmer, meatier bite, skip the optional “Fall Off The Bone” steps and go directly to the marinade stage.
Keeping the optional step gives you ultra-tender ribs and deeper spice infusion. Skipping it leaves the meat with more texture and a bolder chew—choose based on your preference.
Ingredients
1 rack (strip) of baby back ribs
THE MARINADE
- 1 green Anaheim chili, finely chopped
- 1 red Anaheim chili, finely chopped
- 4 tablespoons honey
- 3 cloves garlic, crushed
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 tablespoon lemon juice
- 4 tablespoons redcurrant or apricot jelly
- 1 tablespoon pumpkin spice or mixed spice
- 2 tablespoons tomato purée
- 2 teaspoons hot chili seeds (optional)
Fall-off-the-bone poaching ingredients (optional, for Steps 1–3)
- 2 stalks celery
- 1 carrot
- 5 whole cloves
- 1 star anise
- ½ to 1 inch cinnamon stick
- 1 orange, halved
- ½ lemon
- 1 bay leaf
- thumb-size piece of fresh ginger
- 1 tablespoon whole peppercorns
- water to cover the ribs in a pan
Instructions
- Optional Fall-off-the-Bone Process: Place the ribs in a pan and add cold water to just cover them. Add the poaching ingredients listed above. This step softens connective tissue and adds subtle aromatics. If you prefer firmer ribs, skip to step 4.
- Bring the pan to a gentle boil. Once it reaches a simmer/boil (about 10–15 minutes), turn off the heat, keep the lid on, and let the ribs cool in the poaching liquid. This resting time helps the meat relax and tenderize.
- When the liquid is cool, remove the ribs and pat them dry on a plate.
- Prepare the marinade: combine all marinade ingredients in a large zip-top bag or a shallow dish. Mix thoroughly so the honey, jelly, tomato purée and spices form a smooth glaze.
- Place the ribs in the bag or dish, seal (or cover), and massage so the marinade coats every surface. Refrigerate for at least 2 hours; overnight yields a deeper flavor.
- When ready to cook, preheat your oven or grill to high (about 400°F / 200°C). Cook the ribs for approximately 15 minutes, depending on thickness—watch carefully so the glaze caramelizes but does not burn. For grilling, baste with reserved marinade during cooking.
- Remove from heat, let rest for a few minutes, then slice between the bones and serve. Grab some napkins and enjoy!
Tip if grilling: Save the marinade from the bag and use it for basting while the ribs cook on the grill. It makes a great glaze—don’t waste it.
We’d love your feedback! Did you try the recipe or make modifications? Tell us what you did in the comments. Thanks for reading and happy cooking!
Recipe Card
Sweet Chili Sticky Ribs
Sticky, sweet and lightly spicy ribs with an optional poaching step for fall-off-the-bone tenderness. Oven or BBQ friendly.
Ingredients
- 1 rack of baby back ribs
THE MARINADE
- 1 green Anaheim chili, finely chopped
- 1 red Anaheim chili, finely chopped
- 4 tablespoons honey
- 3 cloves garlic, crushed
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 tablespoon lemon juice
- 4 tablespoons redcurrant or apricot jelly
- 1 tablespoon pumpkin spice or mixed spice
- 2 tablespoons tomato purée
- 2 teaspoons hot chili seeds (optional)
Optional poaching ingredients
- 2 stalks celery
- 1 carrot
- 5 cloves
- 1 star anise
- ½–1 inch cinnamon stick
- 1 orange, halved
- ½ lemon
- 1 bay leaf
- thumb-size piece fresh ginger
- 1 tablespoon whole peppercorns
- water to cover the ribs
Instructions
- Optional: Place ribs in cold water with the poaching ingredients and just cover. Bring to a gentle boil, then turn off heat and let cool in the liquid (10–15 minutes to boil, then cool off heat).
- Remove ribs when cool and pat dry.
- Combine all marinade ingredients in a large bag or dish and mix until smooth.
- Add ribs, seal or cover, and massage so the marinade coats the meat. Chill for at least 2 hours or overnight for best flavor.
- Cook on a preheated grill or in the oven at about 400°F (200°C) for roughly 15 minutes, depending on thickness. Baste with reserved marinade if grilling.
- Let rest briefly, then slice between bones and serve.
Notes
- Tip: If grilling, reserve the marinade for basting as the ribs cook. It makes an excellent glaze.
Nutrition Information
Yield: 1 | Serving Size: 2
Amount per serving (approximate): Calories 1192, Total Fat 50g, Saturated Fat 12g, Unsaturated Fat 35g, Cholesterol 133mg, Sodium 2428mg, Carbohydrates 155g, Fiber 16g, Sugar 112g, Protein 47g.
Nutrition information isn’t always accurate.
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