Nothing says summer like grilling ribs in your backyard. These Sweet Chili Glazed Baby Back Ribs offer a fun twist on an American classic!
Course: Main Course
Keyword: baby back ribs, summer, sweet chili
1rack of Farmland/Smithfield Baby Back Ribs
3-4large chunks of woodI prefer apple wood for ribs
8oz.dark beer or apple juice
For the Spice Rub:
For the Sweet Chili Glaze
¼cup+ 2 Tbsp rice vinegar
¼cup+ 2 Tbsp sugar
½Tbspcrushed red pepper flakes
For the Sweet Chili Glaze
Mix ¼ cup of the water with the corn starch until well combined. Set aside.
Using a small sauce pan, combine the remaining ingredients (remaining 1/4 cup of water, rice vinegar, sugar, sherry, garlic, salt and crushed red pepper flakes) over medium-high heat. Bring mixture to a boil. Let mixture boil for 10 minutes, stirring occasionally.
Reduce heat to low and stir in the cornstarch mixture. Cook over low heat, stirring constantly, for 1-2 minutes or until the sauce thickens.
For the Ribs
Combine all of the Spice Rub ingredients in a small bowl.
Rinse ribs with water and pat dry with paper towels.
Remove the whitish-colored membrane on the back of the ribs. (Tip: A butter knife is very helpful to begin separating the membrane from the ribs.)
Trim off any large pieces of fat. Some fat is fine, but you don’t want large pieces.
Spread a thin layer of mustard (or veggie oil) all over ribs and then coat with the dry rub. (I prefer to use mustard as it creates a better flavor once grilled.) Wrap ribs in plastic wrap and let rest in the refrigerator for at least 2 hours or up to overnight.
Remove the ribs from the refrigerator about 30-45 minutes before cooking.
Meanwhile, preheat your grill to 225°F.
Once the grill has reached a stable 220-230°F, add 3-4 large wood chunks directly on top of the coals or right next to the burner.
Put the ribs on the grill bone-side down, then close the lid and leave it closed! After about 2 hours, remove the ribs and wrap them tightly in aluminum foil. But before closing up the foil, add about 8 ounces of dark beer or apple juice. (This helps create those perfect fall-off-the-bone style ribs!)
Return the ribs to the grill for another 2 hours at 220-230°F.
Make sure the Sweet Chili Glaze is prepared and ready (see instructions above).
Remove ribs from the foil and brush half of the Sweet Chili Glaze over both sides of the ribs. Continue cooking for another 20-25 minutes. Brush the ribs with the remaining Sweet Chili Glaze and cook for 20-25 more minutes.
To test doneness, pick up one end of a rack with grill tongs. If the rack bends to almost 90 degrees, then it’s done. I know this isn’t scientific, but it’s difficult to use a meat thermometer on ribs due to the bones.
Once the ribs are done, allow them to rest a few minutes and then enjoy!
This recipe can easily be doubled for 2 racks of ribs. Just make extra Spice Rub and Sweet Chili Glaze.