Curried Sweet Chili Ribs

Preparation

1. Ribs

   Step 1

   Place a rack in middle of oven and preheat to 300°. Mix 3 Tbsp. Diamond Crystal or 1 Tbsp. plus 2¼ tsp. Morton kosher salt, 2 Tbsp. Madras curry powder, 1 Tbsp. garlic powder, 1 tsp. crushed red pepper flakes, 1 tsp. finely grated lime zest, 1 tsp. freshly cracked black pepper, 1 tsp. ground ginger, and 1 tsp. ground turmeric in a small bowl to combine. Sprinkle spice mixture all over 2 racks St. Louis–style pork spareribs (3½–4 lb. total).

   Step 2

   Scatter 2 small onions, thinly sliced, over 2 large sheets of foil. Set a rack on top of each one; wrap up tightly, using more sheets if needed to cover completely. Place on a baking sheet (if ribs are too large, divide between 2 baking sheets). Bake until a fork slides easily into meat but it is not falling apart, about 3 hours. Remove ribs from oven. Increase oven temperature to 450°.

2. Glaze and Assembly

   Step 3

   Heat 1 Tbsp. unsalted butter or refined coconut oil in a small saucepan over medium until melted and starting to bubble. Add 1 Tbsp. Madras curry powder and cook, stirring, until fragrant, about 45 seconds. Add 5 garlic cloves, finely chopped, and 2 Tbsp. finely chopped onion; cook, stirring constantly, until fragrant, about 2 minutes. Add 1 Tbsp. tomato paste; cook, stirring often, until slightly darkened in color, about 3 minutes. Stir in 1 cup sweet chili sauce, ¼ cup ketchup, and 1 Tbsp. hot sauce and bring to a simmer. Reduce heat to low; simmer gently until thickened, 8–10 minutes.

   Step 4

   Unwrap ribs; discard foil and onions. Using a spoon, evenly coat tops of ribs with glaze. (You might have a little left over depending on the size of your ribs.) Bake until a crust forms on ribs, 7–9 minutes. Working one at a time, transfer to a cutting board; cut between ribs to serve.

   Step 5

   If tailgating and grilling, prepare ribs through baking in foil, then let cool and chill. Prepare glaze in advance and follow do-ahead instructions. When ready to serve, prepare a grill for medium-high heat; brush grate with vegetable oil. Brush glaze on both sides of ribs and grill, turning halfway through, until deeply browned and charred in spots, 8–10 minutes.

   Do Ahead: Ribs can be made 3 days ahead; let cool. Transfer to an airtight container and chill. Reheat, uncovered, on a baking sheet in a 350° oven. Sauce can be made 2 days ahead; transfer to an airtight container. Cover and chill.