Food Find - Grama's Sweet Chilli Sauce

One of the great things about being in the food business is that I have people constantly bringing me great food products to use in my recipes. One of the best ones I've seen this year? Grama's Sweet Chilli Sauce!

It comes straight from Thailand where it's the #1 chili sauce. It's actually Grama's recipe, the grandson designed the label and the company is still run by the family. How great is that!

I love this sauce straight out of the bottle but it's really a great ingredient too. Not too sweet, not too hot, it works in so many recipes - everything from ribs to chicken to vegetables and salads.

Here are a couple of recipes that I developed using Grama's sauce. I steamed the ribs before grilling making them fall off the bone tender. The chicken skewers are light and fresh. Perfect for a hot summer dinner or as an appetizer for a get together.

Sweet and Spicy Ribs

Prep time: 10 minutes

Cook time: about 1 hour, 20 minutes

1 rack pork spareribs

1/2 cup Grama’s Sweet Chilli Sauce

1/2 cup rice vinegar (unseasoned)

1/2 cup ketchup

2 tablespoons brown sugar

1 tablespoon soy sauce

Chopped fresh cilantro (optional garnish)

Preheat oven to 400°F. Place ribs in a large shallow baking pan and add 1/2-inch water to pan. Seal tightly with foil and bake for 1 hour. While ribs are cooking, stir together remaining ingredients in a small saucepan and bring to a boil; reduce heat and simmer for 15 minutes. Carefully drain water from ribs. Place on a grill over medium heat and cook for about 10 minutes on each side, brushing liberally with sauce occasionally, until ribs are nicely charred. Serve with any remaining sauce and sprinkle with cilantro, if you like. Makes 4 to 6 servings.

Sweet Chilli Peanut Satay Skewers

Prep time: 15 minutes

Marinate time: at least 1 hour

Cook time: about 12 minutes

1/2 cup Grama’s All Natural Sweet Chilli Sauce

3 tablespoons creamy peanut butter

3 tablespoons lime juice

2 tablespoons soy sauce

2 tablespoons chopped fresh cilantro

1 lb. boneless, skinless chicken breasts

Chopped fresh peanuts and chopped fresh cilantro (optional)

Stir together chilli sauce, peanut butter, lime juice, soy sauce and cilantro in a small bowl; set aside. Cut chicken into 1/4-inch thick flat strips by cutting on the diagonal. Place in a shallow baking dish or resealable plastic bag and coat with half the satay mixture. Cover and refrigerate for at least 1 hour, or up to 8 hours. Thread onto skewers and grill over medium heat for about 5 minutes on each side or until chicken is nicely charred and cooked through. Baste liberally with sauce and increase heat to high; cook for a minute or so more on each side. Remove from grill and brush with any remaining sauce; sprinkle with peanuts and cilantro, if you like. Makes 4 main dish or 8 appetizer servings.