The spicy sauce and glaze are what really set these ribs apart. Cooking them low and slow ensures they come out super tender.
- 1 tablespoon crushed red pepper flakes
- 2 cups sambal oelek chili paste
- 3 cups chili sauce, preferably Heinz
- Freshly ground black pepper
- 1 cup beer or apple juice
- 2 racks beef back ribs (about 2½ pounds each)
- Kosher salt and freshly ground black pepper
For the sauce:
In a medium pot over medium-high heat, add the red pepper flakes, chili paste, chili sauce and plenty of coarse ground black pepper. Simmer until slightly reduced in volume and thickened. Remove from the heat.
Pour 1/4 of the sauce into a medium bowl and whisk in the beer or apple juice to make a basting liquid. For the finishing glaze, pour the remaining sauce into a medium bowl and set aside.
For the ribs:
1. Preheat the grill to medium heat (about 250°F). Once heated, place an aluminum pan filled with 2 inches of water beneath the grates.
2. Season the ribs with salt and pepper and place them on the grill over indirect heat. Cover and cook for 4-5 hours, basting with the liquid every hour (baste quickly and get the lid back on as soon as possible to maintain the temperature). The ribs are done when about a ½-inch of the bone is showing on the ends or a pull at the middle bone feels like it will release the meat. Start checking between the 3rd and 4th hour for doneness.
3. Glaze the ribs in the final 15-20 minutes of cooking with the reserved sauce.
4. Remove the ribs from the grill to a cutting board and cover with aluminum foil for 15-20 minutes. When able to handle, cut into single-bone slices and serve.