Here, with the end in sight, on the precipice of sheer madness, can you taste the victory? Can you smell their fear? Representing the SEC Conference, we present “Grill Madness” Sweet & Hot Baby Back Ribs as our fourth and last installment in the “Grill Madness” Series. What better way to celebrate the drama of the Final Four and Championship games than with a rack of these on your lap?
Sweet & Hot Baby Back Ribs get their great flavor from a splash of lime and our Sweet-Hot ‘Cue Sauce, featuring sweet chili sauce, ketchup, brown sugar, and ground ginger. These hot baby back ribs take time to marinate and grill, and that’s why we saved them for the end of the tourney. Time to fire up the grill, grab a pile of napkins, and celebrate the epic conclusion of this year’s Grill… I mean, March Madness…
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
- Sweet-Hot ‘Cue Sauce (see recipe below)
Hot Baby Back Ribs Directions
1. Combine first 4 ingredients in a small bowl.
2. Rinse and pat ribs dry. Remove thin membrane from back of ribs by slicing into it with a knife and then pulling it off. (This will make the 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 one side of grill, heating to medium-high heat (350° to 400°); leave other side unlit. Place rib slabs over unlit side, stacking one 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 minutes more, basting with half of the 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.
Sweet-Hot ‘Cue 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
1. 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: Southern Living, AUGUST 2007