Monday, March 14, 2005

Grilled Baby Back Ribs with Thai Sweet Chili-Mustard Sauce

One of the shift supervisors in my kitchen often brings leftover grilled meat to work for his lunch. Last Tuesday he shared several baby back bones with me. I was impressed.

The ribs were moist, tender and had a sweet spiciness that coated the mouth. The spicy bite of the chili sauce didn't overpower. The sauce gives you a refreshing sensation of heat that doesn't leave you gasping for air.

He grilled the baby backs for an hour and applied a simple sauce during the last 10 minutes. I substituted my favorite rub. When you try this recipe at home, grill the baby backs over direct heat with a medium-low flame. This gives the ribs time to cook slowly. You shouldn't have too many flare ups since the ribs are relatively lean.

Baby back ribs are currently available at Costco in packs of three racks. I paid $3.59 per pound at Costco compared to more than $9 per pound at a local supermarket chain. Each rack weights about 2-1/4 pounds.


1 rack baby back ribs
2-3 tablespoons dry rub (see below)
1 cup Thai style sweet chili sauce
1 tablespoon yellow prepared mustard

Spread rub over both sides of ribs. Cook ribs on barbecue grill over medium-low heat, turning often, about 60 minutes. Combine chili sauce and mustard.

Apply sauce to ribs in last 10 to 15 minutes on grill. Apply several thin coats of sauce instead of one thick coat.


This rub is adapted from a rub by Central BBQ, Memphis, Tennessee. It was featured on BBQ with Bobby Flay on the Food Network.

1/4 cup cumin
1/4 cup paprika
1/4 cup granulated garlic
1/4 cup granulated onion
1/4 cup chili powder
1/4 cup brown sugar, packed
1/4-1/2 cup kosher salt
1-1/3 tablespoon cayenne pepper
1-1/3 tablespoon black pepper
1-1/3 tablespoon white pepper

Combine all ingredients in a large bowl and mix well. Store in air-tight container. Pack the dry rub onto your rack of ribs. This recipe is sufficient for 2 spare rib racks.

No comments:

Post a Comment