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SWEET CHILI RIBS
Pickerfresh
4
15 minutes
60 minutes
Ingredients
- 2.5 lbs ribs (preferably 2 whole parts)
- Olive oil
- Salt, freshly ground black pepper
For the sweet chili sauce:
- 12 chili peppers, stemmed and seeded
- Ginger, peeled and cut into a 1 cm piece
- 3 cloves of garlic
- ¼ cup of apple cider vinegar
- ½ cup granulated sugar
For the salad:
- 2 cucumbers, diced
- 1 medium tomato, diced
- 1 small red onion, finely diced
- 5-6 stems of fresh thyme, finely chopped
- 2 stems of parsley, finely chopped
- 10 Pickerfresh dried tomatoes, finely sliced
- 2 tablespoons of sliced banana pepper
- 1 tablespoon of lemon juice
- Extra-virgin olive oil
To serve:
- Pickerfresh kosher dill spears
Directions
Instructions
For the sweet chili sauce, process chili pepper, ginger, garlic and vinegar in a blender. Transfer to a saucepan and add sugar. Add ¼ cup of water and bring to a boil. Cook for 10 to 12 minutes on medium heat until thickened, stirring intermittently. Remove from heat and let rest for 10 minutes with the lid on.
Transfer the ribs to an oven tray and drizzle with some olive oil. Sprinkle salt and black pepper, then rub thoroughly with your hands. Brush half of the sauce on the ribs. Cover with aluminum foil and bake in a preheated oven at 400°F for about an hour until tender. Remove the foil, brush some more sauce and bake for another 15 minutes. Remove from oven and brush all of the remaining sauce on the ribs. Cook both sides on a hot grill, each side for 5 to 10 minutes, then slice.
For the salad, transfer cucumber, tomatoes, red onion, fresh thyme, parsley and banana pepper to a mixing bowl. Drizzle with lemon juice and olive oil. Serve the ribs with salad and kosher dill spears.
