Real Recipes From Real Home Cooks ®

spicy chi chi ribs

★★★★★ 3
a recipe by
Greg Appel
Sunderland, MD

One weekend my wife wanted me to try and make her a frozen drink she had at a Japanese Steak House. ( a chi chi ) I had plenty rum leftover, one thing led to another. Let me know what you think

Blue Ribbon Recipe

Woowee! Sweet and spicy... just the way we like it! A delicious sauce that will wake you up and make you sing.

— The Test Kitchen @kitchencrew
★★★★★ 3
serves 4-6
prep time 1 Hr
cook time 3 Hr
method Grill

Ingredients For spicy chi chi ribs

  • 2-4 lb
    baby back or loin rib rack
  • 1 Tbsp
    cayenne pepper
  • 1 Tbsp
    ancho chili powder
  • 2 tsp
    celery seed
  • 3/4 tsp
    ground ginger
  • 1 Tbsp
    sea salt
  • 1 tsp
  • 4
    quarter sized slices of ginger, minced
  • 1/2
    onion, small chop
  • 1
    garlic clove, minced
  • 1 c
    tomatoe sauce
  • 2 Tbsp
  • 1/3 c
    pineapple rum or juice
  • 1/4 c
    coconut rum or coconut water
  • 1 Tbsp
    worchestershire sauce
  • 1 tsp
    ancho chili powder
  • 1 Tbsp
    red chili paste

How To Make spicy chi chi ribs

  • 1
    Rmove silver skin from the ribs,cover with rub and work into meat. Wrap in plastic wrap and refidgerate for at least 1 hour and up to 24 hours, of course the longer the better
  • 2
    Prepare grill for smoking. 1lb charcoal Handfull soaked wood chunks (i like apple with this) When coals are hot and wood chips are rolling, add ribs to grill, away from heat with lid closed. And smoke untill chips are exhausted. 1/2 to 1 hour
  • 3
    While ribs are smoking put together the sauce. In a sauce pan brown the onions and garlic in oil then add remaining ingredients. Bring to a boil, then reduce heat and simmer to thicken.
  • 4
    After smoking wrap ribs in heavy duty alum foil. Add another pound of coals on the others and put ribs on grate but not directly over the coals, with coal grate at it's lowest setting. Cook low and slow for a couple hours You may have to add coals after a time to mantain a heat around 225 degrees. To check, open wrap and look to see if meat has begun to pull back from the bone. When ready, remove from foil and brush with sauce, Cook over the coals, just to caramalize the sugars in the sauce