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Barbequed Ribs

Reviewed: Jul. 16, 2011
I've been making this recipe for 3 years and it's always a hit! I double the recipe using 3 full meaty racks (8-9 lbs) and my large roasting pan. The only tweak I make to the sauce is halving the regular chili sauce and adding a couple tablespoons of hot thai chili sauce (srirachi) The sauce becomes the perfect blend of spicy sweet. Tip: Cook the sauce earlier in the day before guests arrive. It's REALLY strong smelling while it's cooking.
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