Cooking ribs can be intimidating, but within this recipe, chef Sam Fore employs a foolproof, hands-off cooking technique that ensures remarkable tenderness and flavor. First, she seasons the ribs in a peppy blend of curry powder, garlic, ginger, turmeric, red pepper flakes, and lime zest. Then she tightly wraps the seasoned ribs in a foil packet atop slices of fresh onion, allowing them to bake slowly while gently steaming in the flavorful juices from the onion until the meat is falling-off-the-bone tender. This step can be done days in advance. When ready to serve, the ribs get glazed in a spicy-sweet chili sauce and baked once more to create a glossy shellac.
What you’ll need
Heavy-Duty Aluminum Foil
$12 At Target
Rimmed Baking Sheet
$32 At Amazon
Small Saucepan
$155 At Amazon
Recipe information
Total Time
4 hours 30 minutes
Yield
6 servings
Ingredients
Ribs
3
2
1
1
1
1
1
1
2
2
Glaze and Assembly
1
1
5
2
1
1
¼
1
Need to make a substitution?
Preparation
Ribs
Step 1
Place a rack in middle of oven and preheat to 300°. Mix 3 Tbsp. Diamond Crystal or 1 Tbsp. plus 2¼ tsp. Morton kosher salt, 2 Tbsp. Madras curry powder, 1 Tbsp. garlic powder, 1 tsp. crushed red pepper flakes, 1 tsp. finely grated lime zest, 1 tsp. freshly cracked black pepper, 1 tsp. ground ginger, and 1 tsp. ground turmeric in a small bowl to combine. Sprinkle spice mixture all over 2 racks St. Louis–style pork spareribs (3½–4 lb. total).
Step 2
Scatter 2 small onions, thinly sliced, over 2 large sheets of foil. Set a rack on top of each one; wrap up tightly, using more sheets if needed to cover completely. Place on a baking sheet (if ribs are too large, divide between 2 baking sheets). Bake until a fork slides easily into meat but it is not falling apart, about 3 hours. Remove ribs from oven. Increase oven temperature to 450°.
Glaze and Assembly
Step 3
Heat 1 Tbsp. unsalted butter or refined coconut oil in a small saucepan over medium until melted and starting to bubble. Add 1 Tbsp. Madras curry powder and cook, stirring, until fragrant, about 45 seconds. Add 5 garlic cloves, finely chopped, and 2 Tbsp. finely chopped onion; cook, stirring constantly, until fragrant, about 2 minutes. Add 1 Tbsp. tomato paste; cook, stirring often, until slightly darkened in color, about 3 minutes. Stir in 1 cup sweet chili sauce, ¼ cup ketchup, and 1 Tbsp. hot sauce and bring to a simmer. Reduce heat to low; simmer gently until thickened, 8–10 minutes.
Step 4
Unwrap ribs; discard foil and onions. Using a spoon, evenly coat tops of ribs with glaze. (You might have a little left over depending on the size of your ribs.) Bake until a crust forms on ribs, 7–9 minutes. Working one at a time, transfer to a cutting board; cut between ribs to serve.
Step 5
If tailgating and grilling, prepare ribs through baking in foil, then let cool and chill. Prepare glaze in advance and follow do-ahead instructions. When ready to serve, prepare a grill for medium-high heat; brush grate with vegetable oil. Brush glaze on both sides of ribs and grill, turning halfway through, until deeply browned and charred in spots, 8–10 minutes.
Do Ahead: Ribs can be made 3 days ahead; let cool. Transfer to an airtight container and chill. Reheat, uncovered, on a baking sheet in a 350° oven. Sauce can be made 2 days ahead; transfer to an airtight container. Cover and chill.