Tender Slow-Cooked Pork Ribs with Sweet Chili Sauce

A simple oven method that creates tender pork ribs and a flavorful homemade sauce. 

My mom knew that when you cooked meat low and slow, it would turn out tender. Unless she was short on time or knew she would be away for part of the day, she often cooked her meat in a 200°F oven. Her meat turned out perfect every time.

When the seasons began to turn colder, this was her preferred way to cook. Not only did slow cooking make a flavorful supper, but keeping the oven on for several hours also helped warm the house, so the heater didn't have to run as much.

These pork ribs are browned first, then covered with a flavorful sauce made with sweet chili sauce, Worcestershire sauce, soy sauce, honey or brown sugar, lemon juice, garlic, ginger, and red pepper flakes. They cook slowly in the oven until the meat is tender and easily pulls away from the bone.

It's a simple, comforting meal that is a wonderful example of the kind of practical cooking my mom was so good at. She knew that a little time and a low oven could turn an inexpensive cut of meat into a delicious family supper.

Ingredients: 

For the Ribs:
2 pounds of pork ribs 
1 Tbs. olive oil
1 tsp. salt
½ tsp. black pepper

For the Sauce:
1/2 c. sweet chili sauce
1 1/2 Tbs. Worcestershire sauce
1 1/2 Tbs. soy sauce
1 Tbs. honey or brown sugar
2 Tbs. lemon juice
2 cloves garlic, minced
1/4 to 1/2 tsp. ginger
1/2 tsp. red pepper flakes (to taste)
1 Tbs. cornstarch (optional, for thickening the sauce)
1  Tbs. cold water

Directions:

Heat the oven to 200°F.

In a large oven-safe Dutch oven or heavy cast iron pot, heat the olive oil over medium-high heat.

Generously season the ribs on all sides with the salt and black pepper.

Carefully place the ribs in the hot oil. Sear for 2 to 3 minutes, or until golden brown. Turn the ribs and sear the other side.

In a small bowl, combine the sweet chili sauce, Worcestershire sauce, soy sauce, honey or brown sugar, lemon juice, minced garlic, ground ginger, and red pepper flakes. Stir until well combined.

Pour the sauce over the ribs, making sure they are well coated.

Cover the Dutch oven tightly with its lid and place it in the oven. Cook for 6 to 8 hours, or until the meat is very tender and easily pulls away from the bone.

If you don't have time for the low-and-slow method, cook the covered ribs at 300°F for 2½ to 3 hours, or until tender.

Carefully transfer the cooked ribs to a serving platter and keep them warm.

If you want the sauce to be thicker, now is the time to do that step.  

In a small bowl, stir the cornstarch together with 1 tablespoon of cold water until smooth.

Place the Dutch oven with the remaining cooking juices over medium heat. Whisk in the cornstarch mixture and cook, stirring frequently, until the sauce is thickened and bubbly.

Drizzle the warm sauce over the ribs and serve.

Tips for Best Success:

• Use a heavy, oven-safe Dutch oven. The heavy pot and tight-fitting lid help retain moisture during the long cooking time.
• Sear the ribs first. Browning the meat adds extra flavor and gives the finished ribs a richer taste.
• Keep the lid on. Try not to repeatedly remove the lid while the ribs are cooking. Keeping the moisture inside helps prevent the meat from drying out.
• Allow plenty of cooking time. The 200°F method is intentionally slow. The ribs may be ready closer to six hours, or they may need the full eight hours depending on the cut and thickness.
• Look for tenderness. The ribs are ready when the meat is very tender and pulls easily away from the bone.
• Adjust the heat to your taste. Sweet chili sauce already has some flavor and heat, so start with ¼ teaspoon of red pepper flakes if you prefer milder ribs.
• Don't worry if you don't need the cornstarch. The sauce may already have a good consistency. The cornstarch is simply an option for making it thicker.

Variations and Substitutions:

• Honey or brown sugar: Either works well. Honey gives the sauce a smooth sweetness, while brown sugar gives it a slightly deeper flavor.
• Adjust the spice: Reduce or leave out the red pepper flakes for milder ribs, or add more for extra heat.
• Fresh ginger: You can substitute a small amount of freshly grated ginger for the ground ginger.
• Add more garlic: For garlic lovers, an additional clove or two can easily be added.
• Different ribs: Baby back ribs or spare ribs can be used. Cooking time may vary depending on the size and thickness of the ribs.
• Thicker sauce: Use the optional cornstarch slurry for a thicker sauce that clings nicely to the ribs.
• Sweeter sauce: Add a little additional honey or brown sugar if you prefer a sweeter flavor.

Serving Suggestions:

These slow-cooked pork ribs make a hearty and comforting supper. They pair especially well with classic homemade side dishes such as:

• Creamy mashed potatoes
• Baked potatoes
• Macaroni and cheese
• Buttered corn
• Green beans
• Coleslaw
• Roasted vegetables
• Steamed vegetables
• Homemade biscuits or dinner rolls
• A simple green salad is also a nice choice if you'd like something fresh alongside the tender ribs.

Don't forget to spoon some of that flavorful sauce over the ribs just before serving.

How to Store:

• Refrigerator:  Allow leftover ribs to cool, then place them in an airtight container along with some of the sauce. Store in the refrigerator for 3 to 4 days.
• Freezer:  For longer storage, place the ribs and sauce in a freezer-safe container and freeze for up to 2 to 3 months. Thaw overnight in the refrigerator before reheating.
• Reheating:  Reheat the ribs gently in the oven, covered, or in the microwave until heated through. Spoon some of the sauce over the ribs before reheating to help keep them moist.

Frequently Asked Questions:

Can I really cook pork ribs at 200°F?
Yes. The 200°F method is a very slow cooking method that requires several hours. The goal is to cook the ribs gently until the meat becomes tender.

How long do pork ribs take at 200°F?
These ribs should take approximately 6 to 8 hours at 200°F. Cooking time can vary depending on the type, thickness, and amount of ribs being cooked.

Can I cook the ribs at 300°F instead?
Yes. If you're short on time, cook the covered ribs at 300°F for approximately 2½ to 3 hours, or until the meat is tender.

Do I have to sear the ribs first?
Searing isn't absolutely required, but it is recommended. It gives the ribs a nice browned exterior and adds another layer of flavor to the finished dish.

Do I have to use cornstarch?
No. The cornstarch is optional. It is only used to thicken the cooking juices into a thicker sauce.

Can I use brown sugar instead of honey?
Yes. Brown sugar makes an excellent substitute for honey and gives the sauce a slightly richer sweetness.

Can I make these ribs ahead of time?
Yes. The ribs can be cooked ahead of time and refrigerated with the sauce. Reheat them gently, covered, until heated through.

How do I know when the ribs are done?
The best indication is tenderness. The meat should be very tender and pull easily away from the bone. For food safety, pork should also reach a safe internal temperature.