Sweet-Hot Baby Back Ribs Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 tbsp. ground ginger
1 tsp. salt
1 tsp. black pepper
1/2 tsp. dried crushed red pepper
3 slabs baby back pork ribs (about 5 1/2 lbs.)
2 limes, halved
Sweet-Hot 'Cue Sauce:
2 (10-oz) bottles of sweet chili sauce (like Maggi Taste of Asia Sweet Chili Sauce)
2 cups ketchup
1/3 cup firmly packed dark brown sugar
1 tsp. ground ginger
1 tsp. pepper
1/2 tsp. dried crushed red pepper flakes
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Directions: |
Directions:These directions are for a two-burner gas grill. If you have a three-burner grill, light both sides and leave the center portion off.
Sweet-Hot 'Cue Sauce:
1. Combine sweet chili sauce and remaining ingredients in a saucepan over medium-high heat. Bring mixture to a boil; reduce heat, and simmer 30 minutes.
Ribs:
1. Combine first 4 ingredients in a small bowl.
2. Rinse and pat ribs dry. Remove thin membrane from back of ribs by slicing into it with a knife and then pulling it off (makes the ribs more tender).
3. Rub ribs with cut sides of limes, squeezing as you rub. Massage ginger mixture into meat, covering all sides. Wrap ribs tightly with plastic wrap, and place in zip-top plastic freezer bags or a 13x9 inch baking dish; seal or cover, and chill 8 hours. Let ribs stand at room temperature for 30 minutes before grilling. Remove plastic wrap.
4. Light 1 side of grill, heating to medium-high heat (350º to 400º); leave other side unlit. Place rib slabs over unlit side, stacking 1 on top of the other.
5. Grill, covered with grill lid, 40 minutes. Reposition rib slabs, moving bottom slab to the top, and grill 40 minutes. Reposition 1 more time, moving bottom slab to the top; grill 40 minutes.
6. Lower grill temperature to medium heat (300º to 350º); unstack rib slabs, and place side by side over unlit side of grill. Cook ribs 30 more minutes, basting with half of the Sweet-Hot 'Cue Sauce. Remove ribs from grill and let stand 10 minutes. Cut ribs, slicing between bones. Serve ribs with remaining Sweet-Hot 'Cue Sauce. |
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Number Of
Servings: |
Number Of
Servings:6 |
Preparation
Time: |
Preparation
Time:1 hour prep/8 hrs chill/2 1/2 hours grilling |
Personal
Notes: |
Personal
Notes: Found this recipe in Southern Living/August 2007. It's awesome. Here are a few tips I've learned by making these rib several times:
- If you have never pulled the membrane off the back of the ribs, it may seem like a strange thing to do, but it's worth it. Just use the knife to pull it back/up enough to get a couple of your fingers under and then slow and steadily pull it off.
- In the dry rub, you can use the dried, crushed red pepper if you want, but you don’t have to (but go light on it – it’s spicy)
- If you are sensitive to spicy foods, you can leave the crushed pepper out of the sauce to bring the spice-level down and it's still good.
- You will want to at least double the amount of sauce you make (if not triple, if you want to use it another time)
- You will want to TRIPLE the amount of dry rub you make.
- Note that for the dry rub, those little canisters of dry ground ginger will not suffice (too small).
- When grilling, make sure to keep the stack of ribs over the unlit part of the grill so they are always getting indirect heat. Otherwise they will overcook and dry out.
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