Sweetly Hot Baby Back Ribs – Game Day Grilling Series
The thrill of two-minute drills and game day magic is upon us – football is back! Beautifully unpredictable and exciting, the drama from the first weekend has already been breathtaking. To get your menu ready for each week of excitement, the Game Day Grilling Series features fun and flavorful ideas for the grill. For this week we have Sweetly Hot Baby Back Ribs – a fairly simple preparation featuring sweet chili sauce and ginger that light’s up the taste buds with every bite.
To infuse the most flavor into the meat the ribs are first rubbed with fresh limes, and then a mixture of ginger, red pepper, salt, and pepper is massaged into the tissue covering all sides. After marinating for 8 hours, the ribs are brought to room temperature and grilled over indirect heat for in 40-minute increments to allow for slow roasting. The Sweetly Hot Sauce is a combination of sweet chili sauce, ginger, ketchup, dark brown sugar, crushed red pepper, and black pepper that is simmered and reduced. For the last 30 minutes, the ribs are repeatedly basted with the Sweetly Hot Sauce and allowed to caramelize and darken into a beautiful color. With each bite as sparkling and unforgettable as the game-winning drive, these ribs are the perfect companion to your football Sunday.
Sweetly Hot Baby Back Ribs Ingredients
- 2 tablespoons ground ginger
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/2 teaspoon dried crushed red pepper
- 3 slabs baby back pork ribs (about 5 1/2 lb.)
- 2 limes, halved
Sweetly Hot Sauce
- 2 (10-oz.) bottles sweet chili sauce
- 2 cups ketchup
- 1/3 cup firmly packed dark brown sugar
- 1 teaspoon ground ginger
- 1 teaspoon pepper
- 1/2 teaspoon dried crushed red pepper flakes
Sweetly Hot Baby Back Ribs Directions
- Combine first 4 ingredients in a small bowl.
- Rinse and pat ribs dry. If desired, remove thin membrane from back of ribs by slicing into it with a knife and then pulling it off. (This will make ribs more tender.)
- 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 13- x 9-inch baking dish; seal or cover, and chill 8 hours. Let ribs stand at room temperature 30 minutes before grilling. Remove plastic wrap.
- Light 1 side of grill, heating to medium-high heat (350° to 400°); leave other side unlit. Place rib slabs over unlit side, stacking 1 on top of the other.
- Grill 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.
- Lower grill temperature to medium heat (300° to 350°); unstack rib slabs, and place side by side over unlit side of grill. Cook ribs 30 more minutes, basting with half of Sweetly Hot Sauce. Remove ribs from grill, and let stand 10 minutes. Cut ribs, slicing between bones. Serve ribs with remaining Sweetly Hot Sauce.
Sweetly Hot Sauce
- 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.
Taken from: SouthernLiving.com
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