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Ingredients
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Spare Ribs & Marinade
Sweet Chili BBQ Sauce
Finishing & Garnish
Method
Spare Ribs & Marinade
Prep and trim
Pat ribs dry with paper towels. If present, remove the membrane from the bone side by sliding a small knife under it, gripping with a paper towel, and pulling it off. Cut ribs into 2-3 bone sections if desired for easier handling and serving.
Season
Evenly rub the ribs with kosher salt, black pepper, garlic powder, and onion powder. Ensure both sides are coated. Let rest at room temperature for 20–30 minutes or refrigerate up to 2 hours (bring back to room temp before cooking).
Low-and-slow roast (oven) or prepare smoker/grill
Oven method: Preheat oven to 275°F (135°C). Place ribs bone-side down on a foil-lined rimmed sheet pan or in a roasting pan. Cover tightly with aluminum foil. Roast for 2.5–3 hours until meat is tender and pulling back from bones. Smoker/grill method: Preheat smoker to 225–250°F (107–121°C). Place ribs bone-side down and smoke for 4–5 hours until tender. If using a grill, maintain indirect heat at 275°F and follow the same timing as oven method, checking for tenderness.
Sweet Chili BBQ Sauce
While ribs cook, make the sauce. In a small saucepan combine sweet chili sauce, ketchup, hoisin, soy sauce, rice vinegar, brown sugar, grated ginger, minced garlic, sesame oil, and 2 tablespoons water. Stir to combine.
Bring sauce to a gentle simmer over medium-low heat, stirring occasionally. In a small bowl, mix cornstarch with a teaspoon of cold water to form a slurry, then whisk into the simmering sauce. Cook 1–2 minutes until sauce slightly thickens. Taste and adjust: add more sugar for sweetness, more rice vinegar for tang, or more sweet chili for heat. Keep warm.
Finishing & Garnish
Glaze and broil/grill: When ribs are tender and just before serving, remove foil. Brush a generous layer of the sweet chili BBQ sauce over the top of the ribs. For oven: switch oven to broil (or 500°F/260°C) and place ribs 6–8 inches from the broiler 3–5 minutes until caramelized and bubbling — watch carefully to avoid burning. For grill: finish ribs over direct medium-high heat for 2–4 minutes per side, brushing more sauce and turning until caramelized.
Rest and serve: Let ribs rest 5 minutes after glazing. Cut between bones into individual ribs or serve in sections. Sprinkle toasted sesame seeds and sliced scallions over the ribs. Serve with lime wedges on the side for a bright squeeze before eating.