Instructions
- Preheat oven to 275ºF.
- 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.)
- 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:
- 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.
- Add cornstarch to a small bowl and mix with 2 tablespoons 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.
- After 4 ½ hours, remove ribs from oven. Turn oven up to 475ºF. 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.
- Remove, pour any leftover sauce on the ribs, and top with sesame seeds or sliced green onions if desired. Enjoy immediately!
