Written by Chris
Celebrate Father’s Day and kick off your summer festivities with these succulent ribs. They are first baked then grilled with a sweet chili glaze for a delightful Asian-inspired finish. With only 20 minutes of preparation time, and mostly-unattended cooking time, this meal is hard to beat!
I like to serve this with the Asian Coleslaw above, and here’s a little tip: If you have leftover glaze from the recipe below, use it in the slaw dressing; you only need 2 tablespoons. Just replace the sweet chili sauce with the glaze. Mmm, finger-licking good I tell you!
Grilled Sticky Ribs, shown at top
Ingredients for 5 to 6 servings:
- Aluminum foil
- 2 racks (about 4 pounds total) baby back ribs
- Garlic salt
- Ground black pepper
- 1 tablespoon vegetable oil
- 1/4 cup finely chopped red onion
- 1 teaspoon finely chopped garlic
- 1 teaspoon grated fresh ginger
- 3/4 cup MAGGI TASTE OF ASIA Sweet Chili Sauce
- 1/2 cup Apple NESTLÉ® JUICY JUICE® All Natural 100% Juice
- 1 tablespoon rice wine (mirin)
PREHEAT oven to 300° F.
Using a knife, remove the membrane (that’s the shiny white coating) from bone side of ribs. This step is very important for tender ribs. You basically just need to get that knife under the membrane to loosen it and then start easing the membrane away from the meat. If the membrane feels slippery, use a paper towel for a good grip. If you are lucky, the membrane will come off in one piece as shown above. Just keep working at it, it will come off.
PAT ribs dry with paper towel; season both sides liberally with garlic salt and black pepper as show above. Place ribs in a large roasting pan, overlapping as needed. Add about ½ cup water to pan. Cover tightly with foil.
BAKE for about 3 hours or until meat is very tender but not quite falling off the bones. (If you are short on time, just make sure the ribs bake at least 1 ½ hours.)
For the Sweet Chili Glaze:
HEAT oil in small saucepan over medium-high heat. Add onion; cook, stirring occasionally, for 2 to 3 minutes or until soft. Stir in garlic and ginger; cook for 1 minute. Stir in sweet chili sauce, Juicy Juice and rice wine. Reduce heat to low; cook for 8 minutes or until sauce is reduced to about 1 cup. It should be thick and sticky as shown above.
PREHEAT grill or broiler. Brush glaze over tops of ribs. Grill over medium flame for 4 to 5 minutes or broil about 4 inches from heat for 3 to 5 minutes or until sauce caramelizes as shown above. Cut between the bones to separate; serve with any remaining glaze.
Happy Father’s Day to all the sweet (and spicy) dads and husbands out there!
Related recipes – make it a meal:
Mini Brownie Ice Cream Sandwiches with Fresh Mint Ice Cream
Asian Coleslaw (don’t forget to add sticky rib sauce!)