Spicy Baby Back Ribs Recipes

SPICY BABY BACK RIBS

Steps:

• Combine the paprika, anchos or chile powder, cumin and salt in a small bowl. Pat the spice mixture all over the ribs. Cover with plastic wrap and refrigerate 2 to 4 hours or overnight.
• Preheat the oven to 350 degrees.
• Place the ribs in a single layer in a baking pan and pour in water to a depth of about 1/4-inch. Bake, uncovered, 45 minutes. Cover with foil and return to the oven for an additional 30 minutes.
• Meanwhile, make the honey glaze by combining the garlic, jalapenos, cumin, Tabasco, lime juice and salt in a food processor or blender and puree. Pour into a small saucepan and stir in the honey. Cook over low heat, stirring constantly and being careful not to burn, 20 minutes.
• Turn the oven heat up to 450 degrees or heat the grill.
• If finishing the ribs in the oven, brush generously with the honey glaze and bake another 10 minutes per side, basting with the honey glaze every 5 minutes. To grill, generously glaze the ribs and grill 5 minutes per side, frequently brushing with additional glaze. Cut the ribs apart and serve hot.

SWEET-AND-SPICY BABY BACK RIBS

Steps:

• Preheat the oven to 325 degrees F. Put the ribs meat-side down on a cutting board. Insert a paring knife between the membrane and the bones on one end of each rack, then loosen the membrane and pull it off. Rub the ribs with the lemon juice and sprinkle evenly with 1 teaspoon salt and 1/2 teaspoon pepper. Place the ribs bone-side down in a large roasting pan, then add the beer. Cover tightly with foil, transfer to the oven and roast until the meat pulls away from the bone, about 1 hour.
• Meanwhile, make the sauce: Melt the butter in a medium saucepan over medium-high heat; add the garlic and cook, stirring occasionally, until slightly golden, about 2 minutes. Add the chile powder and cook 1 minute. Stir in the chile sauce, brown sugar, vinegar and 1 cup water and bring to a boil. Reduce the heat to low and simmer, stirring occasionally, until the sauce is thickened and reduced by half, about 40 minutes. Remove the ribs from the oven; increase the temperature to 400 degrees F. Uncover the pan; carefully pour out the cooking liquid. Stir 1/4 cup cooking liquid into the sauce, then discard the rest of the liquid. Generously brush the ribs with the sauce. Return the pan to the oven and continue roasting, uncovered, until the ribs are golden brown and tender, about 35 minutes. Transfer the ribs to a cutting board and slice, then return to the roasting pan. Pour the remaining sauce on top and toss. Photograph by Anna Williams

EASY FALL OFF THE BONE OVEN-BAKED RIBS

Steps:

• Heat oven to 275° Fahrenheit (135C).
• If the ribs still have the thin membrane covering the back of the rack, remove it. See how in the notes section below.
• Season both sides of the ribs with a generous amount of salt and pepper. If you are using a spice rub, add season the ribs with it now. Place the ribs, meat-side up, into a large roasting pan or rimmed baking sheet. (It may be necessary to cut the ribs in half for them to fit into the pan).
• Cover the pan or baking sheet tightly with aluminum foil, and then bake until the meat falls easily from the bones, 2 ½ to 3 ½ hours. We like to check the ribs after 2 hours to see how they are progressing. The ribs are done when the meat is cooked through and tender.
• While the ribs bake, make the barbecue sauce. Heat the olive oil in a saucepan over medium heat.
• Add the onions and cook until soft and translucent, 5 to 8 minutes. Stir in the cumin and cook for an additional 30 seconds.
• Add the ketchup, hot chili sauce, brown sugar, and apple cider vinegar. Stir to combine, season with salt then cook for 2 minutes. Set aside in preparation for the ribs to finish roasting.
• Remove the ribs from the oven, discard the aluminum foil and generously brush both sides with barbecue sauce.
• Optional: Move an oven rack near the top of the oven. Turn broiler to high and broil the ribs for 3-4 minutes, just until the barbecue sauce begins to caramelize. (Keep a close eye on the ribs while they broil so the sauce does not burn.)
• Store baked ribs, in an airtight container, in the refrigerator for up to 3 days. Freeze, wrapped in foil or freezer paper and in an airtight container, for up to 3 months. Thaw in the refrigerator, and then reheat.
• To reheat the ribs, wrap in foil or parchment paper and place into a 300°F oven until warmed through, about 30 minutes. If you have some leftover, slather some extra sauce that's been warmed over the ribs before serving.

SPICY CHERRY-GLAZED BABY BACK RIBS

Steps:

• Remove the membrane from the underside of the ribs. If you've not done this before, Google the technique. It's important. In face, to it every time you prepare ribs for any recipe.
• Place the ribs in a rectangular dish or baking dish.
• To make the rub, combine the dry rub ingredients.
• Using your fingers, vigorously rub the dry rub on both sides of the ribs.
• Cure the ribs, refrigerated, for 2 hours, or for more flavor, up to 24 hours.
• To make the glaze:.
• In a small bowl, combine the glaze ingredients.
• Stir well.
• To grill the ribs:.
• Grill over a medium indirect fire, basting occasionally, for about 75 minutes or until the meat shrinks from the rib bones.
• Or, cook in a preheated 325 degree oven for the same time.
• Baste the ribs with the glaze only during the last 30 minutes or the glaze will burn.
• To serve:.
• Cut ribs into individual pieces.
• Transfer to a garnished serving platter or to four individual garnished plates.
• Serve at once, with the extra cherry glaze, and the fresh fruit and onion rings.
• Enjoy the compliments I guarantee you'll receive for you effort!

GRILLED BABY BACK RIBS WITH SPICY BARBECUE SAUCE

Steps:

• Heat oven to 325°F. Cut ribs into serving pieces; sprinkle with salt and pepper. Place ribs in 15x10x1-inch pan. Cover with foil; bake about 2 hours 30 minutes or until tender.
• Meanwhile, in 2-quart saucepan, mix sauce ingredients. Heat to boiling over medium heat, stirring frequently. Reduce heat to low; simmer uncovered 15 minutes, stirring occasionally.
• Heat gas or charcoal grill for indirect cooking as directed by manufacturer.
• Place pork on unheated side of two-burner gas grill or over drip pan on charcoal grill. (If using one-burner gas grill, cook over low heat.) Cover grill; cook 15 to 20 minutes, brushing with sauce every 5 minutes, until pork is no longer pink and meat begins to pull away from bones. Discard any remaining sauce.

SPICY BABY BACK RIBS

Steps:

• Juice the orange and lemon; reserve the rinds. In a large pot, combine the juices and rinds with the remaining braising liquid ingredients and 8 cups water. Bring to a simmer over high heat, then turn heat to low and simmer, covered, 1 hour. Strain, reserving the liquid and discarding the solids.
• Place the ribs in a large pot, cutting them up, if necessary, to fit. Pour the braising liquid over, bring to a simmer over high heat, then turn heat to low and simmer, covered, until the ribs are tender, but not falling off the bone, 45 minutes to 1 hour. Remove ribs from braising liquid and discard liquid. Cool ribs for about 1 hour. Slice into individual ribs and refrigerate, uncovered, until cold, at least 2 hours.
• Meanwhile, make the sauce: in a bowl, whisk the hoisin, oyster and black bean and sambal chile sauces with the rice wine vinegar and orange juice.
• In a large heavy pot, heat enough peanut oil for deep-frying, to 350 degrees. Fry the ribs in batches until golden-brown, 3 to 5 minutes. Drain on paper towels. Toss the ribs with the sauce in the bowl until completely coated. Serve garnished with sesame seeds and sliced scallions.

SPICY PORK BABY BACK RIBS

Steps:

• Mix all the ingredients for the marinade.
• Brush the ribs with the marinade, be generous but reserve about half a cup or so.
• Wrap the ribs in pieces of foil, brushed or sprayed with oil.
• Put in the fridge and leave overnight.
• When ready to cook preheat oven to 300°F.
• Put the packets on a tray lined with foil and bake for two hours, then open up the packets and brush with the rest of the sauce, bake for another half hour, if you want finish them under the grill.