Pork ribs with sauce

Ingredients for making pork ribs with sauce

  1. Pork ribs to taste
  2. Salt to taste
  3. Ground black pepper to taste
  4. Sweet chili sauce (homemade or purchased) to taste
  • Main Ingredients


Oven, foil, baking dish, brush, kitchen knife.

Cooking pork ribs with sauce:

Step 1: prepare the pork ribs.

Lay the ribs in front of you with the bones up. Clean this side of the white film, it is enough to pry it with a knife, and then it will easily come off by itself.
And clean the ribs also from excess fat.
Sprinkle salt and black pepper on all sides.

Step 2: bake the pork ribs.

Place the ribs in a high shape so that they can stand in their own juice. If the shape is small, cut the ribs into 2-3 parts.

Cover the pork with foil or a lid and send it preheated to 140 degrees oven for several hours.

Check the ribs for readiness, sometimes opening the foil and piercing the meat with a fork (in the end, it should become very soft and easily move away from the bone). Here, the baking took about 3 hours.
Remove the ribs from the oven and drain the fat from them or transfer them to another pan for further cooking.
Attention: if you don’t need to serve pork right now, you can take a break here, leaving the ribs alone, but no longer than 2 hours.

Step 3: bake pork ribs with sauce.

Turn the oven on the grill at temperature 220 degrees. Lubricate the ribs with the sauce and send them to bake until golden brown and caramelize the sauce.

But not for long, no more 5 minutes and under close supervision, so as not to dry out and not to burn.

Step 4: Serve the pork ribs in the sauce.

Pork ribs with sauce must be served immediately from the oven. Carefully cut them into pieces along the bones and enjoy the taste of aromatic and juicy baked meat. Fierce on the outside and incredibly soft on the inside - these are the ribs made according to this recipe.
Enjoy your meal!

Recipe Tips:

“You can also use Thai chili sauce.” The main thing is that it contains a sufficient amount of sugar for caramelization.