Shelly's Recipe

SWEET-HOT BABY BACK RIBS

Category: Ribs

2 tbsp ground ginger
1 tsp salt and pepper
1/2 tsp dried crushed red pepper
3 slabs baby back pork ribs (about 5 1/2 lb.)
2 limes, halved

Sweet-Hot Barbecue Sauce
2 (10 oz) bottles 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

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 13x9 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 degrees); leave other side unlit. Place rib slabs over unlit side, stacking 1 on top of the other. 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.

Lower grill temperature to medium heat (300 to 350 degrees); unstack rib slabs, and place side by side over unlit side of grill. Cook ribs 30 more minutes, basting with half of the sauce. Remove ribs from grill, and let stand 10 minutes. Cut ribs, slicing between bones. Serve ribs with remaining sauce. Serves 6

Sweet-Hot Barbecue 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.