Sweet-Hot Baby Back Ribs

Sweet-hot Baby Back Ribs

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I come from a large family of seven. My family's very close, and close by, here in Florida. We love to get together at our parents for cook-outs. I found this recipe in Southern Living, and I've been making these ribs ever since.


★★★★★ 1 vote

6 -8
45 Min
3 Hr


  • 2 Tbsp
    ground ginger
  • 1 tsp
  • 1 tsp
    black pepper
  • 1/2 tsp
    dried crushed red pepper flakes
  • 3
    slabs of baby back pork ribs (about 5 1/2 ib.
  • 3
    limes, halved

  • 2 (10) oz
    bottles of sweet chili sauce
  • 2 c
  • 1/3 c
    firmly packed dark brown sugar
  • 1 tsp
    ground ginger
  • 1 tsp
  • 1/2 tsp
    dried crushed red pepper flakes

How to Make Sweet-Hot Baby Back Ribs


  1. Combine first 4 ingredients in a small bowl.
  2. Rinse and pat ribs dry. If desired, remove thin membrane from back of ribs by slicing into it with knife and then pulling into it with a knife and then pulling it off. (This will make ribs more tender.)
  3. Rub ribs with cut sides of limes, squeezing as you rub. Massage ginger mixture into meat, covering all sides. Wrap ribs tightly with plastic wrap,and place in zip-top plastic freezer bags or a 13-x9-inch baking dish; seal or cover, and chill 8 hours. Let ribs stand at room temperature 30 minutes before grilling. Remove plastic wrap.
  4. Light 1 side of grill, heating to medium-high heat (35-400 degrees) leave other side unlit. Place rib slabs over unlit side, stacking 1 on top of the other.
  5. Grill, covered with grill lid, 40- minutes. Re position rib slabs, moving bottom slab to the top, and grill 40 minutes. Reposition 1 more time, moving bottom slab to the top;grill 40 min.
  6. Lower grill temp. to med. heat(300-350degrees); unstack rib slabs, and place side by side over unlit side of grill. Cook ribs 30 more minutes, basting with half of Sweet-Hot 'Cue Sauce Remove ribs from grill, and let stand 10-min. Cut ribs, slicing between bones. Serve ribs with remaining sauce.

Printable Recipe Card

About Sweet-Hot Baby Back Ribs

Course/Dish: Pork Ribs

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