Ribs. The perfect cure for "the itis", the basis of Creation, and the absolute GREATEST word to say while burping (trust me). Popular here in the US (especially here in the South) and in Asian culture, ribs are served in several cuts, from baby back to St. Louis style. However, the McRib is not made of ANY rib meat whatsoever.
Baby back ribs, which contain more meat than bone, are butchered from the top of the rib cage, between the spine and the spare ribs, just below the loin muscle, containing anywhere from 8-13, ribs, averaging around 10 ribs per "rack". Spare ribs are butchered from the belly side of the rib cage, below the section of back ribs, and above the breast bone. These contain more bone than meat, but also contain more fat. The St. Louis cut is a cut of spare ribs that have had the sternum bones, cartilage and rib tips removed. Country-style ribs, readily available here in most markets, are butchered from the blade end of the loin, closest to the pork shoulder (Boston butt); these are also the meatiest cuts, ironically containing no bones.
These ribs could NOT be easier. I decided to make these for the SEC Championship Game since baby back ribs were buy 1 get 1 free (HELL YES), and because the only ingredient required besides the ribs is Thai sweet chili sauce, which I ALWAYS have on hand.
Sticky Sweet Thai Chili Baby Back Ribs
adapted from Steamy Kitchen
Ingredients:
5 lbs baby back ribs
Salt
Pepper
1/2 cup Thai sweet chili sauce
Remove the thin membrane ("pleura" for the anatomy nerds) on the underside of the ribs. Season ribs with salt and pepper on both sides.
Place the ribs in a deep roasting pan and cover with 2 layers of foil.
Cook in a 275-degree oven for 4 hours. Transfer ribs to a foil-lined baking sheet and generously slather with the sweet chili sauce.
Move oven rack towards the top of the oven. Return the ribs to the oven and broil for 3-5 minutes, just long enough for the sweet chili sauce to caramelize.
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