Best 12 Spicy Picante Ribs Recipes

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 BABY BACK RIBS

Steps:

• To prepare the marinade, add the pop, barbecue sauce, brown sugar, chipotles, mustard, vinegar and garlic to a medium saucepan. Bring to a gentle boil and cook until reduced and thick, about 20 minutes. Allow to cool completely. Divide into 2 containers and refrigerate one container for later.
• Brush the remaining container of the marinade all over the ribs on both sides. Wrap each strip of ribs individually in foil and refrigerate for 8 hours to marinate.
• When you're ready to cook the ribs, preheat the oven to 275 degrees F.
• Place the ribs, still covered in foil, onto baking sheets and cook for 2 hours. Increase the temperature to 300 degrees F. Open the foil packages and use the other container of marinade to brush another generous layer all over the ribs. Return the ribs to the oven with their foil packages still open and continue cooking for another 30 to 40 minutes, brushing on another layer of marinade as they cook.
• Remove the ribs when they're fork-tender (keep cooking until they are). Slice and serve!

HOT 'N' SPICY SPARERIBS

Steps:

• In a small bowl, combine the sugar and seasonings. Rub all of it onto both sides of ribs. Make two stacks the three sheets of foil and place half the ribs in the center of each stack. Bring opposite long edges of foil together; fold down several times. Fold the short edges toward the food and crimp tightly to prevent leaks. Refrigerate overnight. Remove from refrigerator 30 minutes before grilling., Prepare grill for indirect heat. Place foil packets over indirect medium heat. Grill, covered, for 1-1/2 hours or until tender, turning foil packets over after 45 minutes. Remove ribs from foil; place over direct heat. Grill, uncovered, for 10-15 minutes or until crisp, turning once.

QUICK PICANTE SAUCE

Steps:

• In a blender, combine the first 10 ingredients; cover and process until smooth. Serve with tortilla chips.

SPICY PORK RIBS

Steps:

• Preheat the oven to 350 degrees F (180 degrees C/gas 4). Pound the garlic cloves with the spices to make the spicy marinade, then add the olive oil. Cover all the pork with the marinade, then place in a roasting tray, cover with foil, and cook for 20 minutes.
• Mix the orange and lime juice and zest with the honey. Remove the pork from the oven take off the foil and brush the meat with the honey mix. Continue to cook at 375 degrees F (190 degrees C/gas 5) for about 25 minutes, basting occasionally.

SUPER SPICY RIBS

Steps:

• A few hours before beginning the slow cooking of the ribs, make the rub by combining garlic powder, onion powder, chili powder, paprika, mustard, and salt in a bowl and mixing well. Rub the mix into the meat and let sit for at least an hour. The mixture will begin to cure the meat.
• About 30 minutes before beginning to barbecue, heat the grill.
• Wrap ribs in heavy duty aluminum foil and place on the grill over indirect heat and slowly cook for about 2 hours, turning occasionally.
• While the ribs are cooking, begin the sauce on the stovetop. Combine apple juice, tomato juice, molasses, Worcestershire sauce, hot sauce and barbecue sauce in a saucepan, stirring to mix well. Simmer over low heat until it beings to thicken. Let simmer for 1/2 hour. Reserve about 1 cup to serve on the side with the ribs, and use the rest to brush on the ribs as they barbecue.
• When the meat begins to become fork tender, unwrap ribs and begin brushing on the sauce. Continue to apply the sauce to the ribs during the barbeque process. When ribs are able to pull apart, they are ready.

SPICY PICANTE RIBS

Steps:

• Place the ribs in a large pot then cover with water; bring to a boil.
• Add in the juice from 1 lemon to the water.
• Simmer the ribs over medium-low heat for about 1 hour or until the meat is tender.
• Drain and cool the ribs.
• Place the cooled ribs in one or two heavy resealable plastic bag/s.
• In a medium saucepan heat oil over medium heat; add in onion and cook stirring for about 4 minutes.
• Add in garlic and jalapeno peppers and cook stirring for 1-2 minutes.
• Add in all remaining ingredients; bring to a boil over medium heat.
• Reduce the heat to low and simmer for 45 minutes, stirring occasionally.
• Season with Tasasco for more heat if desired.
• Cool the sauce slightly then pour over the ribs in the bag; seal bag and turn to coat.
• Refrigerate for 8-24 hours (turning the bag a few times during refrigeration time).
• Preheat grill to medium the grease the grates.
• Remove the ribs from bag, then grill a few minutes on each side until lightly browned (or you may broil in the oven).
• Delicious!

STICKY SPICY RIBS

Steps:

• Whisk together brown sugar, salt, and spices in a small bowl.
• Line a 17- by 12- by 1-inch heavy-duty baking pan with a double layer of foil, then oil foil.
• 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.
• Bring ribs to room temperature, about 30 minutes.
• Put oven rack in middle position and preheat oven to 350°F.
• Cover pan tightly with foil; bake 1 1/4 hours. Remove foil.
• Make sauce while ribs bake:
• 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.
• Purée 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.
• Grill ribs:
• Prepare grill for cooking over indirect heat with medium-hot charcoal (moderate heat for gas); see Grilling Procedureepi:recipelink.
• To cook ribs using a charcoal grill: 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.
• To cook ribs using a gas grill: 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.

PERFECT PACE PICANTE SAUCE

Steps:

• Bring all ingredients to a boil in a pot.
• Lower heat and simmer for about 30 minutes or until it is the desired thickness.
• (Salsa thickens when it cools.).
• Remove from heat and cool in refrigerator.
• (Suggestion: add 1/3 can of sweet yellow corn during cooking, it makes a great addition).

SWEET AND SPICY RIBS WITH CILANTRO AND CUCUMBER

Steps:

• Heat the oven to 300 degrees Fahrenheit/150 degrees Celsius.
• Prepare the ribs: Add the oil to a large skillet and heat over medium-high. Once hot, add the ginger and jalapeño and stir until fragrant, about 1 1/2 minutes. Add the pomegranate juice, cilantro (fresh coriander), sugar, mango pickle, tomato paste and 1 tablespoon crushed coriander seeds and bring to a simmer. Cook, stirring occasionally, until thickened slightly, about 5 minutes. Set aside.
• Add the ribs, shallots, 3/4 teaspoon salt and plenty of pepper to a 10-by-13-inch/26-by-34-centimeter roasting pan and toss everything together, arranging the ribs flesh-side up. Pour the sauce on top, wrap tightly with foil, then transfer to the oven to cook for 2 hours.
• Turn the heat up to 375 degrees Fahrenheit/190 degrees Celsius, remove the foil and baste the ribs with the sauce. Cook, basting once throughout, until ribs are a deep chocolate brown and the sauce is sticky, about 25 minutes more. Let cool slightly while you make the cucumber raita.
• Heat the remaining 1/2 tablespoon coriander seeds in a small skillet over medium-high. Toast until fragrant, shaking the pan occasionally, 1 to 2 minutes. Transfer to a medium bowl along with the cucumber, cilantro (fresh coriander), sour cream, lime juice, oil, 1/2 teaspoon salt and a good grind of pepper; toss everything together to combine.
• Divide the ribs, shallots and cucumber salad among 4 plates, spooning some of the sauce over the ribs, and serve immediately.

PORK WITH PEACH PICANTE SAUCE

Steps:

• In a large bowl, toss ribs with taco seasoning. Cover and refrigerate overnight., Place pork in a 3-qt. slow cooker. In a small bowl, combine the salsa, preserves and barbecue sauce. Pour over ribs. Cover and cook on low for 5-6 hours or until meat is tender. , Add peaches; cover and cook 30 minutes longer or until peaches are tender.

SPICY PORK RIBS

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.