Crockpot Thai Sweet Chili Ribs
Prep time
Cook time
Total time
Spicy, fall-off-the-bone ribs cooked in the crockpot and finished under the broiler with a sticky thai sweet chili glaze.
Serves: 4
  • 3.5 lb pork loin baby back ribs
  • 1 tbsp sriracha
  • 2 tbsp bbq rub (I use Stubb's Bar-B-Q Spice Rub)
  • 2 tbsp thai sweet chili sauce (I use A Taste of Thai brand)
  1. Get out your slab of baby back ribs.
  2. Flip it over so you have access to the membrane, a thin film that covers the meat and bones on the back.
  3. Using a knife, start to pry away the membrane from the bones.
  4. Once it is lifted, you can use your hands to easily tear the rest of it away from the bones.
  5. Flip the slab over and season it with sriracha and bbq rub.
  6. Rub both of them all over the surface of the ribs. They will combine to make a nice seasoned paste.
  7. Grease a crockpot and set the ribs inside of it standing up against the sides. This will help the ribs to get a nice crust.
  8. Cook on high for 4 hours.
  9. Using a pair of tongs, carefully remove the ribs from the crockpot and place them onto a foil-lined baking sheet. The meat will be fall-off-the-bone tender, so it's not likely you'll be able to pull out the slab in one piece!
  10. Spoon the thai sweet chili sauce over the ribs and make sure the entire surface is well-coated. If you don't want to use an extra appliance, you can stop right here and eat them. But they will not be as good as finishing them off with the next step! It only takes a few minutes and really puts the dish right over the top!
  11. Set your oven to broil and place the ribs in the oven for approximately 3-5 minutes, until the sauce starts to bubble and turns thick.
  12. Remove from the oven and let cool.
  13. Using a large knife, slice into individual servings.
  14. Serve.
Nutrition Information
Calories: 756 Fat: 53 Carbohydrates: 5 Sugar: 3 Sodium: 1645 Protein: 63
Recipe by The Eat More Food Project at