Discover the secrets to making succulent sweet chili baby back ribs that are juicy, tender, and loaded with flavor. This recipe uses a combination of homemade rubs and sweet chili sauce for an unforgettable taste.
Ingredients
2 racks of Baby back ribs
2 tbsp Worcestershire sauce
- 2 tbsp PitmasterX's Texas BBQ rub
- 2 tbsp Tweety BBQ Rub
4 tbsp sugar
100 gr / 3.5 oz. clarified butter
3 tbsp Sweet chili sauce
1 tbsp honey
Tools
Thanks to Napoleon Grills for sponsoring this recipe Visit their website to learn more.
How to
- Prepare your ribs by removing the membrane on the back with a dinner knife, which allows the seasonings to penetrate better.
- Slather the ribs with Worcestershire sauce to help the seasoning stick.
- Apply a layer of Texas BBQ rub followed by Tweety BBQ rub to both sides of the ribs, ensuring all sides are evenly coated. Let the seasoned ribs rest for 10 to 15 minutes.
- While the ribs marinate, fire up your Napoleon Kettle Grill with briquettes and beach smoke wood chunks. Set up for indirect grilling. Aim for a grill temperature of 120°C or 248°F.
- Place the ribs on the grill, thickest part closest to the heat. Close the lid and let them cook until they reach a core temperature of 70°C or 158°F and have a mahogany color, typically about 2 hours.
- Wrap the ribs in aluminum foil with sugar and clarified butter on top, ensuring the foil is tightly sealed. Return to the grill and cook until they reach 92°C or 198°F.
- After unwrapping, let the ribs rest for about 10 minutes to stop the cooking process.
- In the meantime, prepare the sauce by mixing sweet chili sauce and honey. Brush this sauce onto the ribs and return them to the grill. Grill for about 10 minutes until the sauce caramelizes beautifully.
- Remove the ribs from the grill, allowing them to rest briefly before serving.
