Serves: 2
Total Calories: 287

FOR THE MARINADE:
2 tablespoons sambal oelek red hot chili peppers paste
2 tablespoons soy sauce
2 tablespoons Asian sesame oil

FOR THE SAUCE:
1/2 cup pineapple juice
1/4 cup hoisin sauce
1/4 cup ketchup
1 teaspoon hot chili oil
1 teaspoon rice vinegar
1 teaspoon grated fresh ginger

2 beef baby back ribs rack, about 2 lbs each

TO MAKE THE MARINADE: In a small bowl whisk together the marinade ingredients.

Trim the ribs of any excess fat. Rub each rack thoroughly with the marinade. Place the racks on a plate, cover with plastic wrap, and refrigerate for 6 to 8 hours.

TO MAKE THE SAUCE: In a small heavy-bottomed saucepan whisk together the sauce ingredients. Bring to a boil over high heat, then reduce heat and simmer for 5 to 10 minutes, stirring frequently. Set aside.

Allow the ribs to stand at room temperature for 20 to 30 minutes before grilling. Sear the ribs, meat side down, over Direct Medium heat until lightly browned, about 5 minutes. Turn the ribs meat side up and continue grilling over Indirect Medium heat until tender and the meat has pulled away from the ends of the bones, 1 1/2 to 2 hours. Baste the ribs liberally with the sauce during the last 10 to 20 minutes of grilling time. Cut the racks into individual ribs. Serve immediately.

From Weber’s Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 2
Total Calories: 287
Calories from Fat: 120

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