This recipe focuses on delivering significant heat with a touch of sweetness and a sticky, irresistible finish. Feel free to adjust the amount of chili to your preference!
Yields: 4-6 servings Prep time: 20 minutes (plus marinating time) Cook time: 2-3 hours
Ingredients:
For the Ribs:
- 2-3 lbs pork ribs (baby back or spare ribs)
- 2 tablespoons olive oil
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
For the Spicy Glaze:
- ยฝ cup ketchup
- ยผ cup honey or brown sugar
- ยผ cup apple cider vinegar
- 2-4 tablespoons hot sauce (adjust to your spice preference – consider habanero, scotch bonnet, or your favorite cayenne-based sauce)
- 1-2 tablespoons chili powder
- 1 tablespoon smoked paprika
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- ยฝ teaspoon cayenne pepper (optional, for extra heat)
- 2 cloves garlic, minced
Equipment:
- Large bowl
- Baking sheet
- Aluminum foil
- Small saucepan
- Grill (optional)
Instructions:
- Prepare the Ribs: Remove the thin membrane from the back of the ribs. In a large bowl, rub the ribs with olive oil, salt, pepper, garlic powder, and onion powder. For deeper flavor, wrap the ribs tightly in plastic wrap and refrigerate for at least 30 minutes, or up to 4 hours.
- Preheat Oven: Preheat your oven to 300ยฐF (150ยฐC). Line a baking sheet with aluminum foil.
- Bake the Ribs: Place the seasoned ribs on the prepared baking sheet, meat-side up. Cover tightly with another layer of aluminum foil. Bake for 2-2.5 hours for baby back ribs, or 2.5-3 hours for spare ribs, or until the meat is very tender.
- Make the Spicy Glaze: While the ribs are baking, prepare the glaze. In a small saucepan over medium heat, whisk together ketchup, honey (or brown sugar), apple cider vinegar, hot sauce, chili powder, smoked paprika, Worcestershire sauce, Dijon mustard, cayenne pepper (if using), and minced garlic. Bring to a simmer, then reduce the heat to low and cook for 10-15 minutes, stirring occasionally, until the glaze has thickened slightly.
- Glaze and Finish: Once the ribs are tender, remove them from the oven and carefully unwrap the foil. Brush the ribs generously on both sides with the spicy glaze.
- Broil or Grill (Optional):
- Broil: Turn your oven broiler to high. Place the glazed ribs back on the baking sheet and broil for 2-5 minutes per side, watching carefully to prevent burning, until the glaze is bubbly and caramelized.
- Grill: Preheat your grill to medium heat. Place the glazed ribs on the grill and cook for 5-10 minutes per side, basting with more glaze if desired, until they are nicely caramelized and slightly charred.
- Rest and Serve: Remove the ribs from the oven or grill and let them rest for 5-10 minutes before cutting and serving. Garnish with extra hot sauce or fresh chili slices if you dare!
Tips & Variations:
- Spice Level Control: Adjust the amount and type of hot sauce and chili powder to control the heat level. Start with less and add more to taste.
- Smoky Flavor: For extra smokiness, add a few drops of liquid smoke to the glaze.
- Sweetness Adjustment: Modify the amount of honey or brown sugar to balance the spiciness to your liking.
- Serving Suggestions: Serve these fiery ribs with creamy coleslaw, cornbread, potato salad, or your favorite spicy side dishes.
Enjoy these intensely flavorful and satisfying spicy pork ribs! Remember to have plenty of napkins and maybe a glass of milk on hand!
