This tangy-sweet glaze is an exciting change of pace from the usual barbecue sauce. Keep an eye on the heat when grilling these ribs—you don’t want the coals to be too hot for the initial sear. If your charcoal grill doesn’t have a temperature gauge, insert an instant-read thermometer into a vent in the grill lid. These baby back ribs will be perfect for your summer barbecue.
2 (2 1/2- to 3-lb.) slabs baby back pork ribs
1/4 cup kosher salt
2 tablespoons ground cumin
2 tablespoons dry mustard
2 teaspoons cayenne pepper
1/2 cup sweet chili sauce (such as Mae Ploy)
1/2 cup Dijon mustard
1/4 cup honey
1/4 cup rice vinegar
2 tablespoons soy sauce
How to Make It
Pat both sides of slabs dry with paper towels. Using a sharp knife, remove thin membrane from back of each by slicing into it and pulling it off with a paper towel. (This will make ribs more tender and allow meat to absorb the rub better.) Combine salt, cumin, dry mustard, and cayenne in a small bowl; rub evenly over both sides of slabs, and let stand at room temperature 30 minutes. Whisk together sweet chili sauce, mustard, honey, vinegar, and soy sauce.
Prepare a charcoal fire on bottom grate of a large charcoal grill. When coals are covered with gray ash, push to 1 side of grill. Maintain an inside temperature of about 300°F. (If the temperature drops below 300°F, add more charcoal as needed.) Brush both sides of ribs with 1/4 cup sweet chili sauce mixture. Place ribs on top oiled grate of grill directly over hot coals, and grill, covered, 10 minutes per side. Brush both sides of ribs again with 1/4 cup sweet chili sauce, and place on grate over side without the coals. Grill, covered, 40 minutes.
Brush both sides again with 1/4 cup sweet chili sauce mixture, and grill, covered, until meat is tender to the touch and pulls away from bones on the ends, about 2 hours, brushing with 1/4 cup sweet chili sauce after 1 hour. Remove ribs from grill, and brush with remaining sweet chili sauce mixture.