Let the ribs sit at room temperature for about 1 hour.
Meanwhile, prepare a gas or charcoal grill fire for indirect cooking over low (300°F) heat. Lightly oil the grill grates.
Sprinkle the meat side of the ribs with 2 tsp. salt. Arrange the ribs bone side down in a single layer over the cool zone of the grill. Close the lid and cook the ribs until tender, about 2 hours. To test if they’re done, insert a knife into the rib meat—if it slides out without pulling at the meat, they’re ready. The meat should be tender but not falling off the bone. Remove the ribs from the grill and transfer to a large rimmed baking sheet lined with foil.
Increase the temperature of the indirect grill fire to 350°F. In a medium bowl, mix the kecap manis, root beer, and both chili sauces. Set aside 1/2 cup of the sauce for serving. Brush the ribs on all sides with the remaining sauce. Return the ribs to the cool zone of the grill and cook, turning once, until nicely lacquered, about 15 minutes total.
Let the ribs rest, tented with foil, for about 10 minutes before cutting and serving with the reserved sauce for dipping or for drizzling over the ribs.
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|Serving Size: 1 Serving (130g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 0 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 154.1mg||5 %|
|Potassium 37.1mg||1 %|
|Total Carbohydrate 2.7g||1 %|
|Dietary Fiber 0.6g||2 %|
|Sugars, other 2.1g|
|Protein 0.3g||0 %|
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Calories per serving: 13
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