Sticky Spicy Ribs Recipe

Name: Sticky Spicy Ribs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons packed dark brown sugar; 1 1/2 teaspoons salt; 2 tablespoons paprika (not hot); 1 1/2 teaspoons chipotle chile powder; 1 1/2 teaspoons ground cumin; 1 teaspoon ground allspice; 1/2 teaspoon black pepper; 2 (2-lb) racks baby back ribs; 1 1/2 cups chopped onion (from 1 large); 6 garlic cloves, finely chopped; 1 1/2 tablespoons finely chopped peeled fresh ginger; 2 tablespoons vegetable oil; 1 1/2 cups ketchup; 1/2 cup cider vinegar; 6 tablespoons soy sauce; 1/2 cup water; 1/4 cup packed dark brown sugar; 1 1/2 teaspoons salt; 3/4 teaspoon black pepper

Servings: persons

2 tablespoons packed dark brown sugar
1 1/2 teaspoons salt
2 tablespoons paprika (not hot)
1 1/2 teaspoons chipotle chile powder
1 1/2 teaspoons ground cumin
1 teaspoon ground allspice
1/2 teaspoon black pepper
2 (2-lb) racks baby back ribs
1 1/2 cups chopped onion (from 1 large)
6 garlic cloves, finely chopped
1 1/2 tablespoons finely chopped peeled fresh ginger
2 tablespoons vegetable oil
1 1/2 cups ketchup
1/2 cup cider vinegar
6 tablespoons soy sauce
1/2 cup water
1/4 cup packed dark brown sugar
1 1/2 teaspoons salt
3/4 teaspoon black pepper

1
Whisk together brown sugar, salt, and spices in a small bowl.
2
Line a 17- by 12- by 1-inch heavy-duty baking pan with a double layer of foil, then oil foil.
3
Pat ribs dry and arrange in baking pan. Rub ribs all over with spice mixture and marinate, meaty sides up, covered and chilled, 2 1/2 hours.
4
Bring ribs to room temperature, about 30 minutes.
5
Put oven rack in middle position and preheat oven to 350u00b0F.
6
Cover pan tightly with foil; bake 1 1/4 hours. Remove foil.
7
Cook onion, garlic, and ginger in oil in a 2-quart heavy saucepan over moderate heat, stirring occasionally, until softened, about 6 minutes. Add remaining ingredients and simmer, uncovered, stirring occasionally, 15 minutes.
8
Puree sauce in 2 or 3 batches in a blender until smooth (use caution when blending hot liquids). Set aside 1 cup sauce for serving with ribs.
9
Prepare grill for cooking over indirect heat with medium-hot charcoal (moderate heat for gas); see
10
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11
Lightly oil grill rack, then transfer ribs to area of rack with no coals underneath, reserving pan juices, and cook, covered with lid, basting generously with pan juices and sauce and turning over and rotating ribs every 10 minutes (keep ribs over indirect heat), until tender and browned, 30 to 40 minutes total. Transfer ribs to a cutting board and let stand 5 minutes before cutting into individual ribs.
12
Lightly oil grill rack, then transfer ribs to rack above shut-off burner, reserving pan juices. Grill, covered with lid, basting generously with pan juices and sauce and turning over and rotating ribs every 10 minutes (keep ribs over shut-off burner), until ribs are tender and browned, 30 to 40 minutes total. Transfer ribs to a cutting board and let stand 5 minutes before cutting into individual ribs.

548

kcal

Calories

Fat

108

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 2 tablespoons packed dark brown sugar, 1 1/2 teaspoons salt, 2 tablespoons paprika (not hot), 1 1/2 teaspoons chipotle chile powder, and more.

Yes, Sticky Spicy Ribs falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Sticky Spicy Ribs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions