Dinner 101: Easy to Make Grilled Sticky Ribs

Dinner 101: Easy to Make Grilled Sticky Ribs

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http://www.phillybite.com/index.php/foodie/34-recipes/1447-desert-101-simpe-tuxedo-cheesecake-recipeKick-off summer festivities with these succulent Grilled Sticky Ribs. Baked first, these ribs are then grilled with a sweet chili glaze for a delightful Asian-inspired finish.

 

Ingredients

  • 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® 100% Juice
  • 1 tablespoon rice wine (mirin)
  • PREHEAT oven to 300° 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 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.

    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).

    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. Serve with any remaining glaze.

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