The best rib recipe for summer 2008

Like a good burger, there’s something about feasting on a platter of sticky, gooey pork ribs that epitomizes summertime in Canada. This particular rib recipe is a hit during hot weather since it eliminates the precooking step by using a foil-grilling packet to steam cook the meat and glaze it simultaneously. It’s also one of the recipes that my guests always ask for when I make these ribs for a backyard barbecue. You’ve gotta love it when an easy recipe with a short ingredient list is also a crowd pleaser!

Althought the word ‘chili’ is in the title, the flavour of these ribs is sweet and only slightly spicy since Thai sweet chili sauce is not nearly as hot as the unsweetened versions. Perfect with a cold, frosty beer on a hot day, these ribs can be served with rice or a grill top baked potato. Regardless of what you serve with these ribs, make sure you have plenty of napkins – or better yet finger bowls – handy because they are notoriously sticky!

Thai Chili Glazed Ribs

2 lb (1 kg) pork ribs, sliced into single pieces
1 tbsp (15 mL) all-purpose flour
1 1/2 cups (375 mL) Thai sweet chili sauce
1/4 cup (50 mL) hoisin sauce
1 tbsp (15 mL) sesame oil
Chives or green onions

Preheat the grill to medium. Sprinkle the ribs evenly with flour. Stir the chili sauce with the hoisin sauce and sesame oil. Pour the sauce into a large, foil-grilling bag (or place in the centre of a very large piece of heavy duty foil that has been brushed with oil), set on a baking sheet.

Add the ribs and spread evenly in the bag in a single layer. Fold over the open edge of the bag and seal tightly and so that the foil fits around the food snugly. (Alternatively, scrunch up the edges of the foil to create a secure packet).

Slide the bag onto the preheated grill. Cook, flipping bag every 15 minutes, for 65 minutes. Let ribs rest in the bag for 10 minutes. Cut bag open using kitchen shears. Arrange ribs on a platter and sprinkle with chives before serving. Makes 4 servings.


14 Responses to The best rib recipe for summer 2008

  1. Amy says:

    Dana, I am glad you decided to share our “secret weapon” with your readers… using the grill bags is how to get the best out of your ribs with the least amount of effort. Tender, browned, sticky….delicious!

  2. danamccauley says:

    I still sometimes make the ribs the ‘long way’ but this method makes them the kind of meal you can make without advanced prep.

  3. megan says:

    These sound wonderful. and this weekend is a perfect weekend to grill. It’s suppose to be above 100 degrees. I guess summer is here!
    Loving the easy clean-up. I never even knew about these bags!

  4. danamccauley says:

    Megan, thanks for posting – I’m jealous though. Our weekend weather forecast is not as hot. Only going to reach the high 60’s. Sigh. I love the hot weather. Enjoy!

  5. jasmine says:

    I must admit that I tend to make foil packets and they’ve worked well. The sauce looks delicious…may try it with chicken this weekend….


  6. Ivonne says:


    Next to recipes for granola, I think recipes for ribs are probably what you’ll find more than anything in my (crazy) stack of recipes!!! I love ribs and am always happy to bookmark a new recipe. Consider this one bookmarked!

  7. danamccauley says:

    Granola and ribs + cream puffs = interesting diet you’ve go going there! Thanks for popping in Ivonne.

  8. Beth says:

    Why do you add flour to this recipe?

  9. danamccauley says:

    Good question Beth! The flour is recommended as an addition to all hot bag recipes. It helps to prevent too much steam from building up which could cause the bags to burst.

  10. […] to other grilling related posts: • Smoke Chips • Smokin’ • International Grilling Atlas • Best Rib Recipe • Instant Read Thermometers • Burger Tips • Spring Grilling • Cold Weather Grilling • […]

  11. Heya, what is your friend code and also just what games do you play?

  12. Hey that`s really nice!
    I`ll share with my friends…

  13. Tzatziki recipe…

    The best rib recipe for summer 2008 « Dana McCauley’s food blog…

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