Sweet-Hot Baby Back Ribs

Ingredients:

2 Tbs. Ground Ginger
1 Tsp. Salt
1 Tsp. Black Pepper
1/2 tsp. Dried Crushed Red Ppepper
3 Slabs Baby Back Pork Ribs (about 5-1/2 Lbs.)
2 Limes, cut in halve

Directions:
Step 1 – Combine first 4 ingredients in a small bowl.
Step 2 – Rinse and pat ribs dry. If desired, remove thin membrane from back of ribs by slicing into it with a knife and then pulling it off. (This will make ribs more tender.)
Step 3 – Rub ribs with cut sides of limes, squeezing as you rub. Massage ginger mixture into meat, covering all sides. Wrap ribs tightly with plastic wrap, and place in zip-top plastic freezer bags or a 13- x 9-inch baking dish; seal or cover, and chill 8 hours. Let ribs stand at room temperature 30 minutes before grilling. – Remove plastic wrap.
Step 4 – Light 1 side of grill, heating to medium-high heat (350° to 400°); leave other side unlit. Place rib slabs over unlit side, stacking 1 on top of the other.
Step 5 – Grill, covered with grill lid, 40 minutes. Reposition rib slabs, moving bottom slab to the top, and grill 40 minutes. Preposition 1 more time, moving bottom slab to the top; grill 40 minutes.
Step 6 – Lower grill temperature to medium heat (300° to 350°); un–stack rib slabs, and place side by side over unlit side of grill. Cook ribs 30 more minutes, basting with half of Sweet-Hot ‘Cue Sauce. – Remove ribs from grill, and let stand 10 minutes. Cut ribs, licing between bones. Serve ribs with remaining Sweet-Hot ‘Cue Sauce.

Sweet–Sour Cue Sauce
Ingredients:
2 (10-oz.) Bottles Sweet Chili Sauce
2 cups Ketchup
1/3 – cup firmly Packed Dark Brown Sugar
1 Tsp. Ground Ginger
1 Tsp. Pepper
1/2 Tsp. Dried Crushed Red Pepper Flakes