A recipe that can used for a marinade and sauce for your favorite meats
Lay spare ribs out and flip over with their backsides up
Take a butter knife and a paper towel and peel the skin off the back of the ribs, set aside
Make the marinade/ sauce: Add the Mazola Corn Oil, Sweet Chili Sauce, Low Sodium Soy Sauce, Sriracha and Fresh Garlic Cloves - blend with an immersion blender until smooth. If you do not have an immersion blender, chop garlic very fine and stir all the ingredients together.
To use as a sauce for after the ribs are cooked, make sure to place the marinade in a small saucepan on the stove over medium heat for about 10 minutes. This will allow the flavors to meld together nicely and cook the garlic some.
Pour the marinade over the front and back of the ribs and let sit in the refrigerator for a few hours to overnight.
Place on pellet grill, gas or charcoal grill for approximately three hours on medium-low heat. Wrap ribs in foil for the last hour of cooking.
Let the ribs rest before serving
Serve with Asian Sweet Chili Sauce and garnish with Chopped Green Onion and Sesame Seeds