BBQ Pork Ribs with Thai Peanut Sauce
Baby Back Rib
Sweet Chili Sauce
Thai Red Curry Paste
Cloves Garlic, Minced
Fresh Ginger, grated
Thai Peanut Sauce
While you can buy bottled Thai peanut sauce in the store, making it at home is pretty simple.
First, here are the ingredients:
- 1/2 cup Soy Sauce
- 1/2 cup Ketchup
- 1/3 cup Creamy Peanut Butter, melted
- 1/4 cup Sweet Chili Sauce
- 2 tbsp Rice Vinegar
- 2 tsp Thai Red Curry Paste
- 1 tbsp Chinese Five-Spice
- 1 tsp Coriander, ground
- 1 Lime, juiced
In a large glass mixing bowl, whisk together the soy sauce, ketchup, warm/melted peanut butter, Sweet Chili sauce, rice vinegar, Thai red curry paste, Chinese five-spice, lime juice, and cilantro. Set aside.
Remove the membrane from the back of your ribs: Take a butter knife and wedge it just underneath the membrane to loosen it. Using your hands or a paper towel to grip, pull the membrane up and off the bone. Place the ribs on a sheet tray.
In a 4-cup glass measuring cup, combine the Sweet Chili sauce, soy sauce, red curry paste, fish sauce, ginger, garlic and pepper. Whisk to combine and then pour the marinade over the ribs. Cover with foil. Place the ribs in the refrigerator overnight, turning then once or twice to make sure they get fully covered in the marinade.
When ready to cook, fire up your Louisiana Grills pellet grill and preheat to 300° F. If using gas or charcoal, set your grill for medium-low heat.
Pace foil-covered ribs on sheet tray on the grill and close lid. Cook for 3 hours, or until very tender. Make sure to baste the ribs with marinade twice during cooking.
Once the ribs are tender, remove from grill and grease the grill grates. Increase temperature to 375° F.
Remove the ribs from the sheet tray, and carefully transfer directly on grill grate. Cover the ribs in the Thai peanut sauce and grill 10 minutes, until lightly charred. Serve the ribs hot with more sauce and your favorite slaw!
Glass Measuring Cup
You can also try this recipe with St. Louis Style Spare Ribs.