A spicy homemade Sriracha BBQ Sauce is the perfect complement to these Memphis spice-rubbed and grilled pork ribs.
For the Ribs, rub Seasoning evenly over ribs. Wrap in plastic wrap and refrigerate at least 2 hours or overnight.
Meanwhile, for the BBQ Sauce, mix all ingredients in medium saucepan. Bring to boil on high heat. Reduce heat to low; simmer 10 minutes, stirring occasionally. Remove from heat. Cool to room temperature. Spoon mixture into blender container; cover. Blend on medium speed 2 minutes or until smooth. Strain through sieve to remove seeds.
Prepare grill for indirect medium-low heat (275°F to 300°F). Preheat grill by turning all burners to high. Turn burner on 1 side to medium-high. Turn off burner(s) on other side.
Place unwrapped ribs on unlit side of grill. Close grill.
Grill 2 to 3 hours or until ribs are tender. Brush ribs with some of the BBQ Sauce during last 10 minutes of grilling. Serve ribs with remaining BBQ Sauce.
• Fresno chilies are similar in size to the jalapeño. When green they have a mild heat level. As they ripen and turn red, they become hotter. If unavailable, substitute jalapeño or serrano chilies.
• Chilies contain capsaicin which can burn your skin. After chopping chilies, wash hands and cutting board thoroughly with warm soapy water. Or wear rubber gloves when handling the chilies.
• For less heat in the BBQ Sauce, remove seeds from the chilies before chopping.
Note: To maintain medium-low heat (275°F to 300°F), keep lid closed and adjust lit burner as necessary. Directions were developed using a gas grill. Grills vary; cooking time is approximate.