Kick-off summer festivities with these succulent ribs. Baked first, these ribs are then grilled with a sweet chili glaze for a delightful Asian-inspired finish.
2 racks (about 4 pounds total) baby back ribs
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)
Heat oven to 300 degrees F.
Using knife, remove membrane from bone side of ribs (this step is very important for tender ribs). Pat ribs dry with paper towel; season both sides liberally with garlic salt and pepper. Place ribs in a large roasting pan, overlapping as needed. Add about 1/2 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.
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).
Heat 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.
Serve with any remaining glaze.
Preparation Time: 20 min
| Cooking Time: 3 hr 15 min | Yields 5 to 6 servings