Sweet Thai Chili Babybacks

Borders

QBabe wanted me to post this recipe. I broke in my small egg at the fest with this one. The key was the sauce. It's a sweet Thai Chile sauce called Mae Ploy. I bought it at mexican chain called Tiajuana Flats. I'm almost positive its the same stuff they serve with egg rolls at Thai restaraunts. here's a source http://www.asiamex.com/1588.html

Ok, here's the hard part. Pour the sauce on the ribs, put them in a ziploc overnight. Done.[p]The ribs were really nice quality which helped alot. I made an indirect set up for my small egg with a 12 inch pizza stone and an inverted grilling wok. Cooked with PECAN smoke at 300-325 for just 2 hours. I think 300 dome temp on the small is a lot hotter at cooking level than 300 on the large. These ribs were crackling hot after 2 hours. The only regret I have is that I did not serve the ribs with more Mae Ploy on the side.
[ul][li]Mae Ploy Link[/ul]

QBabe

Borders,[p]Thanks! I haven't attempted ribs on the small yet, but maybe I'll have to give it a try now...[p]Tonia
:~)

The Other Dave

Borders, It is the same sauce the Philippines use on their rolls, lumpia. Other than the rolls, this sauce is used on chicken (polla) (SP?)[p]It is a wonderful sauce I have used for years, but never even thought of using for beef. What a great idea!

Chef Wil

Borders,
I have done ribs many times using the sweet Thai Chili sauce. I would season ribs with rub and marinate in a mixture of soy sauce, honey, cilantro, and garlic. Cook ribs and when ribs are about 20 minutes from being done, brush on Thai sauce to glaze the ribs.Don't get me wrong, The sauce is good to go straight from the bottle, but I found the addition of soy and cilantro gave it another dimension.

Borders

Ahhh, Chef Wil, you reminded me of something, probably important. After pouring on the sauce, I rubbed w/ground ginger. I'm sure Soy and Cilantro can't hurt.

Nature Boy

Borders,
Ginger and ribs is like a match made in eggheaven. Soy is perfect. I am still workin real hard on the Cilantro thing. Maybe it's the memory of having my mouth washed out with ivory soap, but I have not been able to train my tastebuds properly to enjoy the soapy tasting stuff. Being married for 15 years to a Vietnamese cilantro lover has not worked either. Use the stuff on YOUR half of the ribs please.[p]BTW, Old Dave sent me a wonderful sweet lemongrass chili sauce from australia.....gonna try this next time I do ribs. [p]Heee to you.
Chris
[ul][li]byron bay.....good luck finding it.[/ul]

Nature Boy

Borders,
I see that bottle all the time in the local Asian markets, but i have not tried it. It is on my list! Thank you. Where did you get the idear to try that on BBacks?[p]Sounds great, and like a nice change of pace.
Beers
Chris

JSlot

And I thought I was the only one who thought I didn't get all the Dawn out of the bowl I marinated the veggies in the other night. I wondered where that soapy taste came from. Cilantro, eh? Who'd a thunk it?![p]Jim

Borders

Nature Boy, where did I get the idear? I found it at the bottom of a bottle of Sam Adam's Summer White Ale! I bought the sauce and was looking for a way to use it. Couple of brews and Shazaaam, another brilliant idear. Why am I so smart when I drink? The ground ginger idear came after the sauce was on. It seemed like it needed something else.