This recipe cuts down on the hassle and guesswork of fully barbecued ribs and delivers a juicy, flame-kissed result in a garlicky, citrusy sauce.
- 15 min
- 2 h 30 min
- Ready in:
- 2 h 45 min
- Dry ribs with a paper towel. Mix salt and Peri Peri seasoning and rub mixture into the entire surface area of the ribs. For a spicier dish, use more Peri Peri.
- Seal slab into a foil packet. If possible, let ribs sit in fridge overnight. This step is not critical, but it will help develop a richer flavor.
- Preheat oven to 300 degrees. Bake ribs in the foil packet on a baking sheet for 1.5-2 hours or until a meat thermometer reaches 165 degrees when inserted directly into packet. Remove from oven and allow to cool appx 15-20 minutes or until cool enough to handle.
- Once cool, you can cut ribs into smaller slabs or even individual portions. You may also leave the slab whole, but we like smaller pieces with more surface for coating with sauce. At this point, ribs can be kept in the refrigerator until ready to grill - up to 2 days.
- When ready, heat grill & oil grates. You could also finish the ribs on the stovetop with a grill pan. If ribs are chilled, bring them to room temperature.
- Use a barbecue or basting brush to brush Thai Chili sauce liberally onto all sides of each piece and grill over medium high heat for 1-2 minutes. Keep a close eye to make sure the sauce isn't burning. When the ribs are heated through with nice grill marks and smokey char, plate and finish with a squeeze of lime juice and a sprinkle of scallions and cilantro.
- Serve with Thai Chili Coleslaw and lots of napkins!