Prep time: 20 minutes
Total time: 3 hours, 35 minutes
Servings: 5-6
- 2 racks (about 4 pounds) baby back ribs
- garlic salt
- ground black pepper
- 1/2 cup water
- 1 tablespoon vegetable oil
- 1/4 cup finely chopped red onion
- 1 teaspoon finely chopped garlic
- 1 teaspoon grated fresh ginger
- 3/4 cup sweet chili sauce
- 1/2 cup Apple Nestlé Juicy Juice 100% Juice
- 1 tablespoon rice wine (mirin)
- Heat oven to 300° F. Using knife, remove membrane from bone side of ribs. Pat ribs dry with paper towel; season both sides liberally with garlic salt and pepper. Place ribs in large roasting pan, overlapping as needed. Add water to pan. Cover tightly with aluminum foil.
- Bake about 3 hours, or until meat is tender but not quite falling off bones.
- In small saucepan over medium-high heat, heat oil. Add onion; cook, stirring occasionally, 2-3 minutes, or until soft. Stir in garlic and ginger; cook 1 minute. Stir in sweet chili sauce, apple juice and rice wine. Reduce heat to low; cook 8 minutes, or until sauce is reduced to about 1 cup.
- Heat grill to medium heat.
- Brush glaze over tops of ribs. Grill 4-5 minutes, or until sauce caramelizes. Serve with remaining glaze.