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Sweet Chili Honey Ribs

Sweet Chili Honey Ribs

Sweet Chili Honey Ribs

Courtesy of Chef Ken Nguyen – Meal Set Bistro


Rib Boil
Half rack of ribs
1/2 cup brown Miso paste
1/2 cup soy sauce
1/4 cup peppercorns
3 green onions (good way to use scraps)

Sweet chili sauce (yield 2 cups)
1 cup water
1 cup rice vinegar
1 cup sugar
2 tsp fresh ginger root, minced
2 tsp hot chili pepper, minced
2 tsp ketchup
1 tsp garlic, minced
2 tsp cornstarch
1 Tbsp water (or as needed)

1 Tbsp chili oil
Bamboo leaf
2 Tbsp crisp fried onion pieces
1/2 tsp sesame seeds
1 Tbsp green onion
few sprigs cilantro
1 Thai chile pepper
1 wedge lime


1. Cover the ribs, in a large pot with all the boil ingredients.
2. On medium heat, bring ribs to a boil.
3. Reduce heat and simmer for 3-4 hours until soft.
4. Cool for at least 1 hour or in the fridge overnight.
5. Cut ribs into single bone pieces.
6. Preheat a pot of oil to 350°.
7. Add ribs to the hot oil and flash fry for 1 minute.
8. Remove and place on paper towels to drain excess oil.
9. Transfer the ribs to a bowl with 1/2 cup sweet chili sauce and chili oil.
10. Place ribs on a plate with bamboo leaf and sprinkle all garnishes on top.

Sweet Chili Sauce
1. Add all the ingredients into a small pot.
2. Bring the mixture to a boil, then simmer for 5 minutes on reduced heat while stirring.
3. Add cornstarch and water mixture into the pot.
4. Cool until ready to use.

Yield 1 serving








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