This Sweet Chili Ribs is my new favorite BBQ recipe

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RECIPE: https://pitmasterx.com/recipe/306/sweet-chili-baby-back-ribs

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0:00 – intro
0.27 – prepair the ribs
0:48 – seosoning
2.09 – fir up the Napoleon Kettle grill
2.43 – place the ribs on the BBQ
3.14 – wrap the ribs
4.30 – core themperature
4.46 – check and resting
5.50 – Sweet chili Sauce
6.36 – ribs back on the BBQ
7.05 – glaze
7.28 – the end result
7:57 – taste test

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Thank you so much for watching see you on the next video!

I’m going to show you how to make sweet
chili ribs they’re juicy they’re tender
and they’re loaded with flavor big
thanks to Napoleon grills for sponsoring
this episode I love to use baby bag ribs
and the reason why I love them is
because we got those little bones and we
got loads and loads of meat sitting on
top of them and that makes them so tasty
it’s just a big bite of juiciness and
the reason for the juiciness is because
of all the fat that runs inside the meat
the first thing that I’m going to do to
prepare them is to take off the membrane
that sits off the back you’re going to
take your dinner knife and just stick it
underneath these are some fatty ribs
they got loads and loads of fat sitting
underneath the membrane at the back of
the ribs both of them got it and that
means it’s going to be super super tasty
I’ll need to put on some seasoning but
since I want loads of seasoning on it
and I need it to stick I need something
to help it stick and I’m choosing
Wooster sauce because the typical
barbecue flavor in barbecue sauces comes
from the booster sauce now I’m just
going to rub that in I only need them to
be a little wet then it’s time to
sprinkle on some seasoning and I’m going
to go for a dual layer starting with the
pitm X Texas barbecue rub now we’ve got
all the recipes for our seasoning on our
website so you can make it yourself or
you can buy it in our web store for the
second layer I’m going to be using the
Tweety barbecue rub the Tweety barbecue
rub is going to give me a lot of color
and at the same time it’s going to add
loads and loads of flavor it’s a real
exciting seasoning that’s just going to
make your ribs extra special we’re going
to do the same thing on the other side
get a nice and even coat on it’s just a
waste of opportunity if you don’t season
the sides the cool thing about the
Tweety barbecue rub is that it has chili
flakes in it and it’s one of the reasons
that I call these the sweet chili
barbecue ribs oh this going to be so
tasty now they’re all seasoned up
they’re ready to go on barbecue but I
just want to let them sit for about 10
to 15 minutes the moistures got draw in
the flavor into the meat a little bit
and it also helps the rubs stick to the
ribs making them more beautiful in the
end and in the meantime we’re going to
fire up the Napoleon ghetto ghetto Grill
in the meantime we’re going to fire up
the Napoleon Kettle Grill this is the
new Napoleon ker Grill Let’s test it
with some ribs I’m going to put in some
Napoleon grill briquettes these
briquettes have smokewood in them and
I’m going to light them up on one side
on top of that I’m going to add another
chunk of smoke wood these are the pitm
smoke chunks and in this case I’m using
Beach which has a light smoke profile
I’m going to set the bottom F to almost
all the way closed and I’m going to set
the top fent to about 50% open with the
barbecue slowly getting up to
temperature I can already place my ribs
in I’m going to put the thickest one the
closest to the briquettes now on this
side we got the fire and the Heat and on
this side we have the indirect side I’m
going to close the lid and let the
barbecue come up to a temperature of 100
20° C and if the temperature goes too
high I’m going to close the top fent a
little bit and if the temperature’s too
low I’m going to open up the bottom fent
a little bit it’s been 2 hours and the
ribs have reached the core temperature
of 70° C but more importantly they now
have the look that I want they got that
mahogany red smoke color with the
seasoning dried up and now it is time to
wrap because it won’t be taking on any
more smoke flavor so all we need to do
now is cook it
put the ribs on the aluminum foil upside
down and I’m I’m going to sprinkle on
some sugar that’s going to give me a
little bit of well needed sweetness and
I got some clarified butter it’s going
to go on top of this I don’t ever put
clarified butter in lumps on the other
side of the ribs because it will make
horrible stains and now it will just
melt down onto the ribs and then just
spread out and become absolutely
freaking delicious so all I need to do
now is fold this up
and I like to fold it in a way that I’m
sure that it’s sealed off completely no
moisture will come out this is now going
back on the barbecue time for the other
wreck to come
out that’s going to get exactly the same
treatment a little bit of sugar a little
bit of butter the butter is going to
make it real rich in flavor and the
Sugar’s going to give it it’s well
needed sweetness and again seal it up
completely put it back on the barbecue
and let the ribs cook now you can do
this to time but you can also do this to
temperature so if you just check every
now and then the core temperature should
be 92°
C my guess is going to be another 2
hours it’s not exactly 2
hours but super close to 2 hours now the
trick is to open them up right now to
stop them from cooking I don’t want to
overcook these and therefore I’m going
to need to give them some room to
breathe a little bit who
look at that I got a nice pull away from
the bones as I said I got to give these
a few seconds let me quickly open up
this other
one let the heat out stop it from
cooking and at the same time I’m keeping
my Napoleon categ gril at the same
temperature because we’re not finished
yet careful that they don’t fall apart
on me look at that all of those
juices W they’re resting a little bit
there we
go the resting is going to take about 10
minutes I don’t need them to cool down
all the way where they’re cold or
touchable I just need them to stop
raising the internal temperature and
with about 10 minutes that should be
done then I’m going to put them on the
barbecue so while the rips are cooling
down I’m going to make a sauce and it’s
going to be a really really nice sweet
chili sauce while the sweetness is not
going to come from this tablespoon of
honey it’s going to come from the three
tablespoons of sweet chili sauce and all
you need to do now is just mix it
together and that sweet chili sauce is
going to give us a little bit of Ginger
a little bit of sweetness and a little
bit of zing on the ribs now of course
there are different types of chili
sauces so you can pick your own your
favorite one sharp one mild one whatever
works for you that’s the best one I’m
just using the one that my family always
uses for egg rolls and that’s going to
be sharp and sweet enough M now you see
the ribs dried up a little bit they cool
down so it’s time to put them on the
barbecue now I’m going to open the top
vent all the way because I want a lot of
air flow I’m also going to open up the
bottom fent just three stripes that will
be plenty and I got some residual heat
from those briquettes and the nice thing
about using briquettes is that they’ll
last a long time so you will get through
the cook if your ribs are a little bit
further than mine then don’t do this
make sure you support them all the way
this is already tricky there we go you
see the barbecue is getting a little
hotter you hear the sizzle now I’m going
to brush on that chili sauce because
there’s a lot of sugar in this you got
to be a little careful because you don’t
want the sugars to burn you just need
them to caramelize a little bit we’re
going to get that nice glaze on get them
super super shiny and actually the color
is getting a little bit brighter from
the dark bark of the ribs and after
about 10 minutes or so they’re nice and
sticky and it’s time to get these off I
want to touch the top too much much now
the trick is to always just look for the
bone that is Juicy we got a nice smoke
ring and I mean a real nice Smoke Ring
that’s why I love baby back so much you
can actually see the lines in the ribs
that’s where the fat used to be and it
just rendered out and spread out
throughout the ribs to go where it needs
to go to make these ribs extra juicy
because then you can clean up the
bone these
ribs po I don’t know what to say man
they’re
just look at the
bitee clean bone nice pork flavor but
really satisfying sweetened sharpened
flavorize you know what happens
sometimes if I make a photo for the
website sometimes it never gets made
because I just forget because it tastes
so freaking good