Best 4 Chilli Pork Spare Ribs Recipes

**Pork Spare Ribs Braised in Rich and Flavorful Sauce:**

Indulge in a culinary journey with our tantalizing pork spare ribs recipe. Braised slowly in a symphony of aromatic spices and savory sauce, these ribs will captivate your taste buds with every bite. The tender meat falls off the bone effortlessly, while the luscious sauce coats each succulent rib, promising an explosion of flavors. This recipe is a perfect blend of simplicity and sophistication, making it an ideal choice for both casual gatherings and special occasions.

**Accompanying Recipes for a Complete Meal:**

1. **Garlic Butter Potatoes:** Roasted baby potatoes, tossed in a heavenly blend of garlic, butter, and herbs. The perfect side dish to soak up the delectable sauce from the ribs.

2. **Wilted Spinach with Lemon and Parmesan:** A vibrant and refreshing spinach salad, lightly wilted with lemon juice and topped with grated Parmesan cheese. The tangy lemon cuts through the richness of the ribs, creating a harmonious balance.

3. **Honey Garlic Carrots:** Glazed carrots infused with a sweet and savory honey garlic glaze. These tender carrots add a touch of sweetness and crunch to the meal.

4. **No-Knead Artisan Bread:** A rustic and crusty bread that complements the ribs perfectly. This easy-to-make bread requires minimal effort and yields a satisfyingly chewy texture.

Let's cook with our recipes!

CHILI-GLAZED PORK RIBS

Chili-Glazed Pork Ribs image

Provided by Food Network Kitchen

Time 4h

Yield 6-8 servings

Number Of Ingredients 12

Ingredients

2 racks pork spareribs (about 6 pounds)
Kosher salt
3 tablespoons packed light brown sugar
2 cloves garlic, minced
2 teaspoons fresh thyme
3 tablespoons ancho chili powder
Freshly ground black pepper
1/4 teaspoon cayenne pepper
3 cups apple cider
3 tablespoons ketchup
2 tablespoons dijon mustard
2 teaspoons Worcestershire sauce

Steps:

Make shallow cuts between the ribs on the bone side with a sharp knife, piercing just the membrane.
Mix 1 tablespoon salt, the brown sugar, garlic, thyme, chili powder, 1/4 teaspoon black pepper and the cayenne in a bowl. Rub the spice mixture evenly over the ribs. Place the ribs on a rack in a roasting pan, loosely cover and refrigerate at least 4 hours or overnight.
Meanwhile, combine the cider, ketchup, mustard and Worcestershire sauce in a saucepan over medium heat and simmer until reduced to about 2 cups, about 30 minutes. Cover and set aside.
Preheat a grill to low heat on one side. Cook the ribs bone-side down on the cooler side of the grill, covered, until tender, about 2 hours 30 minutes. (If using a charcoal grill, add more charcoal as needed to maintain the temperature.) Continue to cook, uncovering every 10 minutes to baste with the sauce, until the ribs are glazed, about 40 more minutes. Remove from the grill and cut into pieces.

MEXICAN-STYLE CHILLI RIBS

Mexican-style chilli ribs image

Serve these sticky chipotle pork ribs come rain or shine- they can be finished by grill or barbecue

Provided by Jane Hornby

Categories Main course

Time 2h30m

Number Of Ingredients 14

Ingredients

1 ½kg pork spare rib - the meatier the better (3 per person)
1 tbsp ground cumin
1 tsp hot smoked paprika
1 tbsp ground coriander
2 tsp dried oregano , or 2 tbsp fresh leaves, chopped
1 heaped tbsp dark soft brown sugar
1 lime , zested then cut into wedges, to serve
1 tbsp olive oil
2 fat garlic cloves , crushed
2 tbsp tomato purée
3 tbsp dark soft brown sugar
2 tbsp red wine vinegar
2 tsp chipotle paste
juice 1 lime

Steps:

Mix the dry rub ingredients with ½ tsp flaky sea salt, then massage into the meat. Marinate for at least 1 hr, or ideally up to 1 day in the fridge.
To make the sauce, heat the oil in a small saucepan and soften the garlic for 1 min. Stir in the rest of the ingredients, plus 2 tbsp water and simmer for a few secs until the sugar melts. Season with salt and set aside.
Heat oven to 160C/140C fan/gas 3. Put the ribs in a roasting tin in 1 fairly snug layer. Pour in 100ml hot water, cover the dish tightly with foil and bake for 2 hrs until the meat pulls easily from the bones. Drain off any fat. The ribs can be cooled and kept in the fridge for up to 2 days.
For the final stage of cooking, get the barbecue ready and wait until the coals are glowing white and grey. Cook the ribs for 4-5 mins on each side until dark golden and hot through - use tongs to turn them carefully. Brush with some of the chipotle sauce and give the ribs 1 min more to char here and there. Serve on a platter with the rest of the sauce for spooning, lime wedges, plus a big bowl of Smoky corn & avocado salsa (see related recipes, right).

Nutrition Facts : Calories 414 calories, Fat 17 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 21 grams sugar, Fiber 1 grams fiber, Protein 44 grams protein, Sodium 1 milligram of sodium

SPICY PORK RIBS

Spicy pork ribs image

Make these sticky pork ribs with ginger, chilli, garlic and XO, a wonderfully spicy seafood sauce. Serve with lime wedges - and plenty of kitchen paper

Provided by Sophie Godwin - Cookery writer

Categories Dinner, Lunch, Main course

Time 1h30m

Number Of Ingredients 13

Ingredients

2 tbsp vegetable oil
700g pork spare ribs
2 garlic cloves , sliced
thumb-sized piece ginger , sliced
4 spring onions , chopped
2 star anise
a few Sichuan peppercorns
3 tbsp XO sauce
3 tbsp malt vinegar
2 tbsp honey
500ml chicken stock
2 limes , 1 zested and 1 cut into wedges to serve
good pinch of chilli flakes

Steps:

Heat oven to 180C/160C fan/gas 4. Heat the oil over a high heat in a large flameproof roasting tin. Season the pork, then fry until browned in places - don't worry about the ribs getting evenly browned, you are just looking for a little colour as it will add lots of flavour to the dish.
Add all the remaining ingredients, except the lime zest and chilli, to the tin, stir, then arrange the ribs so they are in a single layer. Once the liquid has started to boil, transfer to the oven and roast for 1 hr, turning the ribs halfway.
Take the tin out of the oven and carefully put back on the hob over a medium heat. The liquid will have reduced considerably. Keep turning the ribs over to coat in the sauce - they are ready once they are all covered and glossy, around 10 mins. Scatter over the lime zest and chilli flakes and serve with lime wedges and plenty of kitchen paper.

Nutrition Facts : Calories 515 calories, Fat 32 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 12 grams sugar, Fiber 2 grams fiber, Protein 43 grams protein, Sodium 1.4 milligram of sodium

CHILLI SPARE RIBS

Chilli Spare Ribs image

I can't eat this one :( Between Hoisin sauce and the sugar... And pork does terrible things to my bloodsugar... BUT here it is for ZRT6! :) From Essential Asian Cookbook (Bay Books).

Provided by Abi Fae

Categories Chinese

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 1/2 lbs spareribs
1 tablespoon peanut oil
2 tablespoons garlic, finely chopped
1/4 cup dry sherry
1 tablespoon chili bean paste or 1 tablespoon sambal oelek
2 cups water
2 teaspoons hoisin sauce
3 teaspoons sugar
1 tablespoon soy sauce, preferably dark

Steps:

Place the pork in a large pot with water to cover. Bring to a boil and simmer for 5 minutes. Drain well.
Place all the remaining ingredients and the pork ribs in a wok. Cover and simmer for 45 minutes. Drain, reserving 1 cup liquid.
Heat a clean wok and sear the pork until browned.
Add the reserved liquid and cook over medium until it glazes.
Chop the pork into bite size pieces and serve.

Tips:

Choose the right ribs: Look for spare ribs that are meaty and have a good amount of marbling. Avoid ribs that are too thin or bony.
Trim the ribs: Remove the excess fat and silver skin from the ribs before cooking. This will help the ribs cook evenly and prevent them from becoming tough.
Use a good rub: A well-seasoned rub will help the ribs develop a delicious flavor. Be sure to rub the ribs all over, including the underside.
Cook the ribs slowly: The best way to cook ribs is to cook them slowly over low heat. This will allow the ribs to cook through without drying out.
Use a meat thermometer: The best way to tell if the ribs are done is to use a meat thermometer. The ribs are done when they reach an internal temperature of 145 degrees Fahrenheit.
Let the ribs rest: After the ribs are cooked, let them rest for a few minutes before serving. This will help the juices redistribute throughout the ribs.

Conclusion:

Chilli pork spare ribs are a delicious and easy-to-make dish that is perfect for any occasion. With a little time and effort, you can create a mouthwatering meal that your family and friends will love. So next time you're looking for a hearty and flavorful dish, give chilli pork spare ribs a try.