Thai sweet chili ribs are savory, sticky, sweet, and spicy. These finger-licking good ribs are easy to make. Bring something different to your grill tonight!
¼cupextra virgin olive oilApproximate amount. May not use all.
Instructions
Make the Wet Rub:
Add the garlic, cilantro, fish sauce, salt, pepper, and coriander to the bowl of a food processor and process to chop finely into a dry paste. Blend in the lime juice. Open the top and scrape down the sides. Place the top back on and slowly add the olive oil until the ingredients form a wet paste. Note: you will probably not use all of the olive oil.
Prepare the Ribs:
Rinse the racks of ribs under cold running water and blot dry with paper towels.
Remove the membrane from the back of the ribs. Lay the ribs on a flat surface, curve side up so that the curve of the ribs points up at you. Using a sharp knife, peel the membrane from one corner near the bone. Pull across the rack with firm, steady pressure. If it tears, pull it up again and continue where it tore off. Rinse and pat the ribs dry again.
Marinate the Ribs:
Place the rack of ribs onto a large sheet of plastic wrap, curved side up. Spread half of the wet rub over top. Flip and cover the opposite side. Wrap the plastic wrap around the ribs and marinate in the fridge for at least 4 hours to as long as overnight. The longer you marinate, the more flavor the ribs will have.
Fire Up The Grill:
Set up the grill for two-zone grilling with both direct and indirect heat. Brush the grate and apply some oil with a paper towel. Preheat the grill to 350-400 degrees F.
Grill the Ribs:
Place the ribs, bone side down, over the indirect heat side of the grill (without charcoal). Cover the grill and cook the ribs until the internal temp of the thickest part reaches 150 degrees F. The ribs will be brown, and the meat pulls away from the bones. This takes about 1 ½ hours.
If using a charcoal grill, you will need to add more charcoal and adjust the temperature with the vents to keep the temperature consistent.
Use an instant-read thermometer to check the temperature. You may need to rotate the ribs if one end cooks faster than the other.
Reverse Sear the Ribs:
Stoke up the heat. Light a charcoal chimney half full of charcoal. When they are hot and gray over. Remove the ribs from the grill and dump them in the hot fresh coals. Return the rack of ribs to the grill meat side down. Grill the ribs over direct heat for 3-5 minutes on each side until the internal temperature is between 190 and 205 degrees F.
Rest and Serve:
Transfer the ribs to a cutting board. Tent with foil and allow them to rest for 5 minutes before serving.
Cut the ribs apart, drizzle with Sweet Thai Chili sauce and sprinkle with peanuts and cilantro if desired. Serve the ribs with extra sauce on the side.
Notes
Remove the Membrane from the back of the ribs. The membrane is a thin, white-looking skin on the back of each rack of ribs. This membrane can block out the flavor by creating a barrier against the wet rub.
Grilling the ribs over indirect heat creates tender meat that will easily tear off the bone but not fall off.
You can bush the ribs with sauce during the last few minutes of cooking, but it tastes better as a dipping sauce.
It’s best to concentrate on temperature rather than the time when grilling ribs. Use an instant-read thermometer to help monitor the temperature.
Time and temperature are determined by the consistency of the heat and thickness of the meat.
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