Thai Baby Back Ribs

Instructions

1. Preheat oven to 275ºF (135°C) .
2. Carefully turn ribs over to the underside, remove the thin membrane completely, and discard. (This should come off easily as your run your finger along it.)
3. Season both sides the ribs lightly with pepper if. Add them to a 9×13 dish, and cover tightly with foil. Place in the oven and bake for 4 ½ hours.

To make the Sweet Thai Chili Sauce:

1. Meanwhile, in a small saucepan, add ingredients for Sweet Thai Chili Sauce: water, vinegar, Splenda Stevia Sweetener, ketchup, garlic, ginger, and chili flakes. Bring to a boil, then reduce heat to low and simmer for 5 minutes.
2. Add cornstarch to a small bowl and mix with 2 tablespoons (29.6 mL) cold water until smooth. Whisk cornstarch mixture into Sweet Thai Chili Sauce. Bring mixture back to a low boil while stirring, then remove from heat. Pour into a bowl or jar. Sauce will thicken even more as it cools.
3. After 4 ½ hours, remove ribs from oven. Turn oven up to 475ºF (246°C) . Using a basting brush, coat ribs in Sweet Thai Chili Sauce on both sides. Place ribs back in the oven for another 15-20 minutes, basting frequently every 3 minutes with the sauce just on the top of the ribs. These could also be finished on the grill.
4. Remove, pour any leftover sauce on the ribs, and top with sesame seeds or sliced green onions if desired. Enjoy immediately!