Ingredients:
For the marinade:
1/3 cup sweet chili sauce
1 tablespoon red curry paste
1 tablespoon fish sauce (or soy sauce)
1 tablespoon lime juice (or rice vinegar)
For the BBQ sauce:
1/2 cup sweet chili sauce
1/4 cup peanut butter
1 tablespoon red curry paste
1 tablespoon fish sauce (or soy sauce)
1 tablespoon lime juice (or rice vinegar)
For the ribs:
5-6 pounds pork ribs (baby back or spare ribs) (2 racks), silver skin removed and fat trimmed
2 tablespoons roasted peanuts, chopped
1 tablespoon cilantro, chopped
Directions:
For the marinade: Mix all ingredients, brush over ribs and marinate in a sealed container in the fridge
overnight.
For the BBQ sauce: Combine ingredients in a small saucepan over medium heat until peanut butter melts
and sauce is smooth, about 2-3 minutes.
For the ribs: Place ribs in the slow cooker with bones vertical, wrapped around the inside, and cook on
low until tender, about 6-8 hours.
Transfer ribs to a baking sheet, brush with half the BBQ sauce, and broil until sauce bubbles and
caramelizes, about 3-5 minutes.
Sprinkle with chopped peanuts and cilantro, serve with remaining BBQ sauce.
Prep Time: 10 minutes | Marinate Time: 8 hours | Cook Time: 8 hours 5 minutes | Total Time: 16 hours 15
minutes | Servings: 4