Sweet Chili and Root Beer Baby Back Ribs
Ingredients (serves 4-6)
- 2 racks baby back pork ribs (about 5-6 total), silverskin removed
- Kosher salt
- ¼ cup plus 2 tablespoons sweet soy sauce
- ¼ cup root beer
- ¼ cup sweet chili sauce
- 2 tablespoons hot chili sauce
- Let the ribs sit at room temperature for about 1 hour.
- Meanwhile, prepare a gas or charcoal grill fire for indirect cooking over low (300°F) heat.
- Sprinkle the meat side of the ribs with 2 teaspoons salt.
- Arrange the ribs bone side down in a single layer over the cool zone of the grill.
- Close the lid and cook the ribs until tender, about 2-2½ hours.
- To test if they’re done, insert a knife into the rib meat—if it slides out without pulling at the meat, they’re ready. The meat should be tender but not falling off the bone.
- Remove the ribs from the grill and transfer to a large rimmed baking sheet lined with foil.
- Increase the temperature of the indirect grill fire to 350°F.
- In a medium bowl, mix the sweet soy sauce, root beer, and both chili sauces. Set aside ½ cup of the sauce for serving.
- Brush the ribs on all sides with the remaining sauce.
- Return the ribs to the cool zone of the grill and cook, turning once, until nicely lacquered, about 10 minutes total.
- If you like your ribs more browned and with a little char, place the racks over the direct heat for 3-4 minutes per side before removing from grill.
- Let the ribs rest, tented with foil, for about 10 minutes before cutting and serving with the reserved sauce for dipping or for drizzling over the ribs.