Sweet and Hot Baby Back Ribs

 

Sweet and Hot Baby Back Ribs. Offering up the best of both worlds—sweet and spicy. They get their flavor from a splash of lime and our homemade Sauce.

Sweet and Hot Baby Back Ribs. Offering up the best of both worlds—sweet and spicy—these fall-off-the-bone ribs aren’t your typical backyard fare. They get their great flavor from a splash of lime and are coated in our homemade Sweet-Hot ‘Cue Sauce for a one-of-a-kind bite. Combining a sweet mixture of chili sauce, ketchup, brown sugar, and ground sugar, you can’t find this kind of flavor in any store-bought bottle of barbecue sauce. Like these baby backs, most ribs need to marinate overnight in the fridge before grilling, making them the perfect make-ahead dish to bust out at your next summer barbecue and grilling get-togethers.

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

Sweet and Hot Baby Back Ribs. Offering up the best of both worlds—sweet and spicy. They get their flavor from a splash of lime and our homemade Sauce.

DIRECTIONS

  1. Combine first 4 ingredients in a small bowl.
  2. 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.)
  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 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.
  4. 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.
  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 (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 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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Print Recipe
Sweet and Hot Baby Back Ribs
Sweet and Hot Baby Back Ribs. Offering up the best of both worlds—sweet and spicy. They get their flavor from a splash of lime and our homemade Sauce.
Course Dinner
Cuisine Grilling
Prep Time 30 minutes
Cook Time 2 1/2 hours
Passive Time 8 hours
Servings
servings
Ingredients
Course Dinner
Cuisine Grilling
Prep Time 30 minutes
Cook Time 2 1/2 hours
Passive Time 8 hours
Servings
servings
Ingredients
Sweet and Hot Baby Back Ribs. Offering up the best of both worlds—sweet and spicy. They get their flavor from a splash of lime and our homemade Sauce.
Instructions
  1. Combine first 4 ingredients in a small bowl.
  2. 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.)
  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 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.
  4. 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.
  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 (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 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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