1 HRS 30 MINS
Time to Cook
Step 1Heat oil in medium saucepan over medium high heat until hot. Add onion, garlic and pepper flakes; cook and stir 4 to 5 minutes or until onion is tender. Add chili sauce, water and lemon juice; bring to a boil. Reduce heat and simmer 5 minutes, stirring frequently. Season with salt. Reserve 1/2 cup sauce for basting.
Step 2Prepare charcoal grill for indirect cooking by igniting an equal number of charcoal briquets on each side of fire grate, leaving open space in the center. When coals are medium, ash-covered (25 to 30 minutes), add 3 to 4 new briquets to each side. Position cooking grid with handles over coals so additional briquets may be added when necessary.
Step 3Place ribs, meat side up, in large (16-1/8 x 11-3/4 x 2-7/8 inches) foil roasting pan. Pour remaining sauce over ribs; turn ribs to coat. Cover tightly with aluminum foil; place foil pan on cooking grid. Cover with grill lid and grill over medium heat 1 to 1-1/2 hours or until ribs are fork-tender. Carefully remove roasting pan from grill; remove ribs from pan and place, meat side up, on grill rack. Baste ribs with reserved sauce; grill, covered, 10 to 15 minutes, turning and basting once.
Nutrition information per serving: 379 Calories; 153 Calories from fat; 17g Total Fat (6 g Saturated Fat; 6 g Monounsaturated Fat;) 86 mg Cholesterol; 2194 mg Sodium; 25 g Total Carbohydrate; 0.8 g Dietary Fiber; 30 g Protein; 3.1 mg Iron; 4.8 mg NE Niacin; 0.3 mg Vitamin B6; 2.8 mcg Vitamin B12; 8 mg Zinc; 24.5 mcg Selenium; 114.5 mg Choline.
This recipe is an excellent source of Protein, Niacin, Vitamin B12, Zinc, Selenium, and Choline; and a good source of Iron, and Vitamin B6.