Best 7 Chilli Spare Ribs Recipes

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**Indulge in the Sweet and Savory Symphony of Chili Spare Ribs: A Journey of Taste and Texture**

Prepare to embark on a culinary adventure with our tantalizing Chili Spare Ribs recipe, where the sweet and savory flavors dance harmoniously on your palate. These succulent ribs are lovingly coated in a symphony of spices, herbs, and a touch of heat that will leave you craving for more. As you sink your teeth into the tender and juicy meat, the rich and smoky aroma fills your senses, leaving you utterly captivated. But that's not all, as we also present a delightful array of variations to cater to every taste preference. From the classic Chili Spare Ribs with its perfect balance of sweet and heat to the tangy and refreshing Orange Chili Spare Ribs that offer a burst of citrusy goodness, our recipes guarantee an unforgettable culinary experience. Vegetarians and vegans can also join the feast with our delectable Chili Tofu and Chili Cauliflower options, ensuring that everyone can savor the irresistible flavors of this versatile dish. So, gather your ingredients, fire up your grill or oven, and let the tantalizing aroma of Chili Spare Ribs fill your kitchen as you embark on a journey of taste and texture that will leave your taste buds dancing with delight.

Check out the recipes below so you can choose the best recipe for yourself!

CHILLI, SALT & PEPPER RIBS



Chilli, Salt & Pepper Ribs image

Take away style tender, crispy and spicy Salt and Pepper Chilli Spare Ribs coated in a thin crispy batter. Served on a bed of soft onions.

Provided by Mariá

Time 1h30m

Number Of Ingredients 17

1 kilo short ribs
1 tsp salt
1 star anise
2 bay leaves
water
45g plain flour
1 tsp salt
1/2 tsp black pepper
25g cornstarch/potato starch
100ml water
1/2 tbs soy sauce (optional)
3 1/2 tbsp oil
1 whole onion, strips
1/2 cup scallions
2 tsp roasted garlic
1 tbsp sesame oil
salt & pepper

Steps:

  • Wash 1kg of ribs and place in a pan with star anise and bay leaves.
  • Add water until it covers the top of the meat. Cook on medium heat for 1 hour or more until the ribs are soft. Once cooked, drain and set aside.
  • Slice onion into strips, chop chillis and spring onions, set aside for later.
  • Finely chop 2 cloves of garlic and cook in a small pan with 1tsp of oil. Keep the heat low as you want to avoid burning the garlic. Cook for 5-10 minutes until garlic is golden and crispy. Place on a paper towel and set aside.
  • In a large bowl add flour, cornflour, salt and pepper. Add water until it forms a thin consistency. Add the cooked and ribs and coat evenly in the batter.
  • Heat up 500ml of oil in a pan or wok. Fry the ribs until golden brown. Set aside to drain on a paper towel.
  • When the ribs are all fried. Heat up 3 tbsp of oil in a pan. Fry the onions, chillis and spring onions for 5 minutes or until the onions are slightly translucent.
  • Add in the ribs and stir well, coat the ribs with the onions, chillis and green onions. Drizzle sesame oil and cook for further 2 minutes.
  • Sprinkle with crispy garlic, salt and pepper. Mix well and transfer to a plate. Enjoy!

BIG JOHN'S CHILI-RUBBED RIBS



Big John's Chili-Rubbed Ribs image

When my family thinks of summer grilling, it's ribs all the way. Our Asian-inspired recipe is a welcome change from the usual barbecue-sauce versions. -Ginger Sullivan, Cutler Bay, Florida

Provided by Taste of Home

Categories     Dinner

Time 1h50m

Yield 10 servings.

Number Of Ingredients 13

3 tablespoons packed brown sugar
2 tablespoons paprika
2 tablespoons chili powder
3 teaspoons ground cumin
2 teaspoons garlic powder
1 teaspoon salt
6 pounds pork baby back ribs
GLAZE:
1 cup reduced-sodium soy sauce
1 cup packed brown sugar
2/3 cup ketchup
1/3 cup lemon juice
1-1/2 teaspoons minced fresh gingerroot

Steps:

  • Mix the first 6 ingredients; rub over ribs. Refrigerate, covered, 30 minutes., Wrap rib racks in large pieces of heavy-duty foil; seal tightly. Grill, covered, over indirect medium heat until tender, 1 to 1-1/2 hours., In a large saucepan, combine glaze ingredients; cook, uncovered, over medium heat until heated through and sugar is dissolved, 6-8 minutes, stirring occasionally., Carefully remove ribs from foil. Place ribs over direct heat; brush with some of the glaze. Grill, covered, over medium heat until browned, 25-30 minutes, turning and brushing ribs occasionally with remaining glaze.

Nutrition Facts : Calories 486 calories, Fat 26g fat (9g saturated fat), Cholesterol 98mg cholesterol, Sodium 1543mg sodium, Carbohydrate 34g carbohydrate (30g sugars, Fiber 1g fiber), Protein 29g protein.

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

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

BEEF RIB CHILI



Beef Rib Chili image

Provided by Food Network

Categories     main-dish

Time 4h5m

Yield 6 to 8 servings

Number Of Ingredients 36

6 pounds beef ribs, see Cook's Note*
1 1/2 tablespoons kosher salt
1 tablespoon freshly ground black pepper
1/2 cup Chili Powder, recipe follows
2 medium onions, diced
1/4 cup vegetable oil
6 cloves garlic, peeled and smashed
3 tablespoons tomato paste
2 tablespoons ground cumin
1 tablespoon ground coriander
1 tablespoon dried oregano
1 cup tequila
2 cans whole tomatoes, crushed (28 ounces)
2 bay leaves
5 1/2 cups Black Beans, recipe follows
Chopped cilantro leaves, for garnish
Chopped parsley leaves, for garnish
Cornbread, recipe follows
5 ancho chiles, dried
1 chipotle chile, dried
1 habanero chile, dried
2 tablespoons cumin seeds, toasted
1 tablespoon dried oregano
1 tablespoon paprika
1 teaspoon ground cinnamon
4 cups dried black beans
1 cup corn kernels, preferably fresh when available, see Cook's Note*
1 cup cornmeal
1 cup all-purpose flour
1/3 cup sugar
2 1/2 teaspoons baking powder
1/2 teaspoon fine salt
1 cup buttermilk
1/2 cup unsalted butter, melted
1 egg
2 tablespoons seeded and chopped jalapeno pepper

Steps:

  • Preheat oven to 425 degrees F.
  • Season the ribs with salt, pepper, and 1/4 cup of Chili Powder. Place the ribs on a baking sheet and roast for 25 minutes. Turn the ribs over and continue to roast for another 20 minutes.
  • Heat a large 12-quart pot over medium heat. Cook the onions in vegetable oil for about 5 minutes. Add the garlic, tomato paste, cumin, coriander, oregano, remaining Chili Powder and cook for 1 minute. Add the tequila, and cook for 1 minute. Add the tomatoes and bay leaves. Bring mixture to a boil and add oven roasted ribs. Cover pot and reduce heat, simmering for 2 hours or until the meat is falling off the bone.
  • Remove pot from the heat and pull meat away from the bones, discarding the bones. Add cooked black beans and heat through. Adjust seasoning with salt and black pepper.
  • To serve, garnish with the cilantro and parsley. Serve with Cornbread.
  • Remove the stems from the dried chiles. Roughly chop dried chiles. In batches, place chiles, their seeds, cumin, oregano, paprika and cinnamon, into the food processor. Grind together until it resembles a rough powder. This will take several minutes.
  • Chili Powder can be stored for up to 2 months.
  • Place black beans in a large pot and cover with twice as much cold water. Cook over medium-high heat for 1 hour or until beans are soft. Strain and set aside.
  • Preheat oven to 400 degrees F.
  • Place the corn on a baking sheet and roast for 10 minutes. Cool completely, about 20 minutes.
  • Combine the cornmeal, flour, sugar, baking powder, and salt in large bowl. In a separate bowl, beat together the buttermilk, butter, and egg. Combine the jalapeno and cooled corn with the dry ingredients until evenly distributed. Fold the buttermilk mixture into the dry ingredients until just incorporated (see Cook's Note**). Pour the batter into a well seasoned 9-inch cast iron frying pan and bake for 30 minutes or until a toothpick inserted in the center of the bread comes out clean.

SHORT RIB CHILI



Short Rib Chili image

Espresso coffee and bittersweet chocolate are surprises here but they contribute the nuanced flavors of a Mexican mole. Warm corn tortillas are wonderful to serve alongside. And leftovers make great soft tacos.

Provided by Giada De Laurentiis

Categories     main-dish

Time 4h5m

Yield 4 to 6 servings

Number Of Ingredients 23

3 pounds meaty short ribs, with bone
Kosher salt and freshly ground black pepper
One 2-ounce package dried New Mexico chiles (about 8), stemmed, seeded and cut or torn into pieces
2 large dried ancho chiles, stemmed, seeded and cut or torn into pieces
1/4 cup extra-virgin olive oil
6 large cloves garlic, chopped
1 large red onion, chopped
1 tablespoon freshly ground cumin
1 tablespoon dried Mexican oregano
1 cup beef broth (preferably organic)
2 tablespoons dark agave
1 teaspoon instant espresso coffee
One 15- to 16-ounce can black beans, rinsed and drained
Adobo sauce, from can of chipotle chiles, optional
Chopped green onions
Creamy Corn Polenta, recipe follows
Coarsely grated bittersweet chocolate, such as Lindt
Garnishes, such as lime wedges, sour cream, chopped cooked bacon, chopped red and/or green jalapenos
2 1/2 cups low-salt chicken broth (preferably organic)
2 tablespoons unsalted butter
Kosher salt
1 cup polenta (Italian cornmeal) or regular cornmeal
1 cup frozen corn kernels, thawed

Steps:

  • Preheat the oven to 325 degrees F.
  • Arrange the short ribs on a large sheet of foil. Sprinkle all over with 1 teaspoon salt and 1 teaspoon pepper.
  • Bring the New Mexico chiles, ancho chiles and 1 1/2 cups water to a simmer in a medium saucepan over high heat. Cover, reduce the heat to medium-low and simmer until the chiles are just tender, 5 to 6 minutes. Transfer the mixture to a blender. Holding the top on firmly, blend until the chile puree is smooth.
  • Heat the oil in a large pot over medium-high heat. Add the short ribs in batches and brown on all sides, 5 to 6 minutes per batch, transferring the short ribs to a bowl each time.
  • Add the garlic and red onions to the drippings in the pot. Saute until the onions soften, about 5 minutes. Mix in the cumin and oregano. Add the chile puree from the blender, the broth, agave, and espresso; stir to blend. Return the short ribs and any juices from the bowl to the pot; stir to coat. Bring to a simmer. Cover and place the pot in the oven. Braise until the ribs are very tender, about 2 hours 30 minutes.
  • Tilt the pot. Spoon off and discard any fat that rises to the surface and pools at the lower end. Using tongs, transfer the ribs and any loose bones to a rimmed baking sheet. Carefully cut the membrane off each piece of meat (try to cut away only the membrane and not any meat). Discard the membranes and all bones. Cut the meat into small (scant 1/2-inch) cubes. Return the meat to the sauce in the pot. Mix in the black beans. Season the chili with about 1/4 teaspoon each of salt and pepper. If desired, add the adobo sauce by teaspoonfuls to increase the spiciness. Transfer the chili to a large bowl. Sprinkle with the green onions.
  • Spoon the Creamy Corn Polenta into deep bowls. Ladle chili over. Sprinkle generously with chocolate. Serve with the garnishes.
  • Bring the broth, 2 1/2 cups water, butter and 1 teaspoon salt to a boil in a heavy, large saucepan over high heat. Gradually whisk in the polenta. Continue to whisk until the polenta begins to thicken, 2 to 3 minutes. Reduce the heat to low. Cover and cook until the polenta is very thick and tender, stirring often with a flat-bottom spoon or heatproof rubber spatula to prevent sticking or burning, about 20 minutes. Blend the corn in a mini processor until a coarse puree forms. Stir the corn puree into the polenta. Season with more salt if desired.

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

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.

CHILLI PORK SPARE RIBS



Chilli pork spare ribs image

Juicy spare ribs braised with a chilli and hoisin sauce that make a succulent side dish to any Chinese feast

Provided by Ken Hom

Categories     Side dish, Starter

Time 1h40m

Number Of Ingredients 13

600ml groundnut oil
1kg pork spare ribs, separated into individual ribs
850ml chicken stock
2 tbsp chilli bean sauce
1 tbsp granulated sugar
75ml Shaohsing rice wine or dry Sherry
1.5 tbsp dark soy sauce
2 tbsp light soy sauce
2 garlic cloves , finely chopped
2 spring onions , finely chopped
2 tbsp whole yellow bean sauce (optional)
3 tbsp hoisin sauce
2 tbsp cornflour blended with 3 tbsp water

Steps:

  • Heat the oil in a deep-fat fryer or large wok and deep-fry the spare ribs until they are brown and crisp. Do this in several batches, draining each cooked batch well on kitchen paper.
  • Combine all the sauce ingredients in a large pan and bring to the boil. Add the deep-fried spare ribs, cover and simmer for about 1 hr or until they are tender. Drain off the sauce and remove any remaining fat.
  • Heat oven to 180C/160C fan/gas 4. Put the spare ribs on a rack in a roasting tin and bake in the oven for 15-20 mins until they are brown, basting with the braising sauce every 5 mins.
  • Using a cleaver or a sharp, heavy knife, chop the spare ribs into 6cm-long pieces. Turn them onto a warm serving platter and serve immediately.

Nutrition Facts : Calories 405 calories, Fat 22 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 11 grams sugar, Fiber 2 grams fiber, Protein 30 grams protein, Sodium 4.7 milligram of sodium

Tips:

  • To make the ribs extra tender, marinate them for at least 30 minutes, or up to overnight.
  • If you don't have a grill, you can cook the ribs in the oven at 300 degrees Fahrenheit for 2 hours, or until the meat is fall-off-the-bone tender.
  • To make the glaze, use a combination of your favorite sweet and savory ingredients. Some popular options include honey, brown sugar, ketchup, and chili sauce.
  • Baste the ribs with the glaze every 20-30 minutes during the last hour of cooking. This will help to caramelize the glaze and give the ribs a delicious sticky coating.
  • Serve the ribs with your favorite sides, such as mashed potatoes, roasted vegetables, or coleslaw.

Conclusion:

Chilli spare ribs are a delicious and easy-to-make dish that is perfect for any occasion. Whether you're cooking for a family dinner or a party, these ribs are sure to be a hit. So next time you're looking for a tasty and satisfying meal, give this recipe a try!

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