These Sweet Chili Root Beer Baby Back Ribs have only four ingredients in the sauce and the combination of sweet and hot is delicious…an awesome dish for a summer barbecue.
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Each of the four ingredients are winners. The ever popular Sriracha chile sauce and Thai sweet chile sauce are possibly staples in your fridge already. The root beer is available in cans. The homemade kecap manis is a recipe. In fact I made this recipe for years before it became available in Asian markets. To date I have not found a gluten free version although I have heard someone is making it from sorghum.
Kecap manis is a sweet Indonesian soy sauce. I agree that making your ingredients requires a bit of effort. For now though, it is still easier than another shopping expedition. The one that has not yet led me to a gluten free version of this product.
I think kecap manis is a worth-the-effort pantry staple. It keeps at room temperature for a year or more. Once you make it you can also use it to make Chicken Satay with Peanut Sauce and the premiere Indonesian salad called Gado Gado.
Ribs can be cooked ahead of time, a day or two before serving them if you are organized. This advance preparation makes it possible for you to spend more time with family and friends outdoors and less time making dinner. But alas I did not follow my own advice on the day we cooked these ribs. However, we did get the ribs in the oven then went for a paddle around the lake in our kayaks. After we took them out there was still time to enjoy the rest of the afternoon before firing up the barbecue and do the final cooking for dinner.
Thanks to Fine Cooking magazine for the recipe inspiration. Making these Sweet Chili Root Beer Baby Back Ribs gluten free wasn’t too hard.
|2 racks baby back pork ribs|
|2 tsp salt|
|6 Tbsp kecap manis|
|¼ cup root beer|
|¼ cup sweet chili sauce (also called Thai chili sauce)|
|2 Tbsp Sriracha chili sauce|
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