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These Asian sweet & spicy grilled baby back ribs are going to be the star of your next cookout! Seasoned with a delicious homemade spice rub and slow cooked on the grill until they're fall-off-the-bone tender, the ribs are finished with a maple chili garlic sauce. You'll feel like a champion pitmaster every time you serve these! #ad #GetGrillingAmerica #ribs #grilledribs

Asian Maple Chili Garlic Grilled Baby Back Ribs

These Asian sweet and spicy grilled baby back ribs are seasoned with a delicious homemade spice rub and slow cooked until they're fall-off-the-bone tender. The ribs are finished with a maple chili garlic sauce. You'll feel like a champion pitmaster every time you serve these.
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Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Course Main Course
Cuisine American, Chinese
Servings 8 people
Calories 597 kcal

Ingredients
  

  • 1 rack baby back pork ribs

For the Dry Rub

  • 1/2 cup brown sugar
  • 1/4 cup kosher salt
  • 1 TBS paprika
  • 1 tsp ground ginger
  • 1 tsp ground mustard
  • 1 tsp onion powder
  • 1/8 tsp ground cloves
  • 2 tsp chili powder

For the Maple Chili Garlic Sauce

  • 3/4 cup maple syrup
  • 1/2 cup Chinese chili garlic sauce
  • 1 bunch green onions thinly sliced
  • 2 TBS Dijon mustard
  • 2 teaspoons soy sauce
  • 2 TBS cornstarch
  • 2 TBS warm water

Instructions
 

Prepare the Spice Rub

  • Combine the brown sugar, salt and spices in glass jar and shake to combine.

Prep the Ribs

  • Prepare the ribs by removing the membrane.
  • Place two large pieces of foil, overlapping in the center, on a rimmed baking sheet. Top with a large piece of parchment paper, which is big enough to encase your rack of ribs.
  • Place the ribs, meat side up on top of the parchment. Coat the top, bottom and sides of the ribs with spice rub. (You will have spice rub left over.)
    Fold parchment over the ribs, sealing along the center and at both ends. Then fold the foil over the parchment-encased ribs.
  • Preheat the grill to 300 or 350 degrees.
  • Place the wrapped ribs on the grill and cook for 2.5 hours. Remove the ribs from the grill and let rest for 10 minutes.

Prepare the Sauce

  • While the ribs are grilling, prepare the sauce.
  • Combine the maple syrup, sweet chili garlic sauce, soy sauce, Dijon mustard in a small saucepan.
  • Heat over medium, stirring frequently to prevent burning.
  • Meantime, in a measuring cup or small bowl, mix the cornstarch with warm water, stirring until it is dissolved and all lumps are gone.
  • When the sauce begins to bubble at the edges, add the cornstarch mixture to the saucepan. Simmer over medium-low heat, stirring constantly, until the sauce thickens.
  • Remove the sauce from the heat, cover and set aside until you're ready to baste the ribs with it.

Finishing the Ribs

  • Once the ribs have finished resting, carefully unwrap the foil and parchment packet being mindful of steam that may escape. Check the ribs for doneness. A knife should pierce the meat easily with no resistance.
    If they are not done or as tender as you would like, rewrap the ribs and return them to the grill for another 15-30 minutes. 
  • When the ribs are cooked through and tender, remove them from the parchment and foil packet. Return them to the grill over a medium flame and cook for 10 to 15 minutes more, flipping once and brushing both sides with sauce until lightly caramelized. 

Nutrition

Calories: 597kcalCarbohydrates: 40gProtein: 44gFat: 27gSaturated Fat: 5gCholesterol: 167mgSodium: 4551mgPotassium: 853mgFiber: 1gSugar: 34gVitamin A: 665IUVitamin C: 0.6mgCalcium: 105mgIron: 2.6mg
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