Over Labor Day weekend we took a trip up north for a quick end of summer vacation to a quaint and unbelievably beautiful area of Northern California. A place I visited every summer with my family growing up and have continued to visit each and every year with my own kids. I’ll go into more detail about the trip and the location in a separate post but I had to immediately spread the word about these ribs.
My brother, Jim, and my wonderful sister-in-law Gale, recently retired and wisely relocated to this incredible place in the mountains a few months ago. This was my first opportunity to visit their beautiful new home, nestled up high in the forest. They had us over for dinner and Jim, in true brother Jim style, grilled up some ribs that I knew I had to share with you.
Tell me about them ribs Jim! It can be hard to pin the man down on his recipes but I was on it this time.
Jim is the only male in a family of six. Yes, he has five sisters and somehow he survived. Growing up in a predominantly female household makes him a pretty special guy. He might argue that point but I’m sticking to it. He’s a great conversationalist, an amazing photographer, a comedian, and one of the best cooks I know. My husband still talks about spaghetti sauce Jim made for us years ago. What the heck was in that sauce Jim? I’ll force it out of him one of these days.
In addition to a package of country style ribs you’ll need some McCormick’s Montreal Steak Seasoning, garlic salt, Kinder’s Mild and Hot BBQ Sauce (or brand of your choice), and some sweet chili sauce. I found the Kinder’s easily right at my own neighborhood grocery store and I’m hooked! It’s incredible stuff. If you use another brand, try to find something with a little heat. The slightly sweet/heat combination is what really makes these ribs so special.
Country style ribs are a meaty, flavorful, inexpensive cut which makes them a good choice when serving a group. Jim seasoned the ribs with the steak seasoning and garlic salt and then marinated them in the sweet chili sauce. After marinating for a couple of hours, they were ready for the grill.
Jim cooked the ribs over indirect heat for about 45 minutes then moved them over direct heat and began basting them with a mixture of hot and mild Kinder’s BBQ Sauce while they finished cooking.
While the ribs cooked, we sat with sis-in-law, Gale, on the deck sipping cocktails made by my husband who we all believe was a bartender in another life. He took a look at my brother’s offerings and threw these together. A little gin, a little fruit juice, fresh lemon, fresh lime, a touch of Triple Sec and an apple wedge garnish. So fresh, just the right amount of sweetness, and so summery.
Here I am (left) with my sister Barb (right). She popped over for dinner from her place near by. She also lives in the area and it was so great to see her. My sister Marj was with us as well but was behind the camera for this shot. Tough beans Marj. Aaah, just kiddin’.
The sweet chili sauce in combination with the BBQ sauce creates a really beautiful and incredibly tasty caramelization.
Time to serve up!
Boy #4 was a happy camper. Ribs, potatoes, and corn on the cob. That just about covers it.
The guys relaxing after the big meal. We fell in love with the new fireplace they just had done. What a gorgeous focal point for this great big room. I can only imagine how pretty it will be to look out those windows when the snow comes and there is a big, roaring fire in that fireplace.
If you get a chance to fire up the grill one more time this summer, give these a try!
- 6 bone-in country style ribs (approximately 3-1/2 pounds)
- 2 teaspoons Lawry's Garlic Salt, or to taste
- 2 teaspoons McCormick's Montreal Steak Seasoning, or to taste
- 1-1/2 cups Mae Ploy Sweet Chili Sauce
- Kinder's Mild and Hot BBQ Sauce (or brand of your choice), for basting
- Season ribs with garlic salt and steak seasoning on all sides. Place in a large dish and add the sweet chili sauce, turning to coat the ribs. Cover the dish and refrigerate for a minimum of 2 hours or overnight.
- Place on the grill and cook, covered, over low or indirect heat, turning occasionally. While ribs are cooking, combine some of the mild and hot BBQ sauce in a small mixing bowl to achieve the heat level desired. After about 45 minutes, baste the ribs with sauce. Increase heat and continue to cook, basting every now and then and turning often, for another 15 to 20 minutes or till cooked through and nicely caramelized.
Don't pierce ribs with a fork while cooking. To retain the juices use tongs to turn them on the grill.
When cooking pork it's important to cook to an internal temperature of 145 degrees F.
Look for the Mae Ploy Sweet Chili Sauce in the Asian section of your grocery store. Click HERE to find out where you can find Kinder's BBQ sauce in your area.