Best 6 Spicy Pork Ribs With Garlic And Tomatoes Recipes

Tantalize your taste buds with our tantalizing Spicy Pork Ribs with Garlic and Tomatoes. These succulent ribs are marinated in an explosive blend of spices, garlic, and tomatoes, then cooked to perfection, delivering a symphony of flavors that will leave you craving more.

Indulge in a culinary journey as you explore the diverse recipes featured in this article. From the tangy and sweet Asian-Inspired Pork Ribs to the smoky and robust Chipotle Pork Ribs, each recipe offers a unique twist on this classic dish.

Prepare to be captivated by the aromatic and flavorful Jamaican Pork Ribs, seasoned with a vibrant blend of Caribbean spices and herbs. For those who prefer a more traditional approach, the classic BBQ Pork Ribs are a timeless favorite, sure to satisfy your cravings.

If you're looking for a healthier alternative, the Baked Pork Ribs, marinated in a zesty lemon and herb sauce, offer a guilt-free indulgence. And for those who love their ribs extra saucy, the Honey Garlic Pork Ribs, glazed with a sweet and sticky sauce, are an absolute delight.

With a variety of recipes to choose from, this article caters to every taste and preference. So, gather your ingredients, fire up your grill or oven, and embark on a culinary adventure that will have you savoring every bite of these mouthwatering Spicy Pork Ribs with Garlic and Tomatoes.

Let's cook with our recipes!

SPICY PORK RIBS WITH GARLIC AND TOMATOES

Spicy Pork Ribs With Garlic and Tomatoes image

Boy do we love ribs!! This recipe is one of my favorites. Tons of flavor and sure to please everyone! Note: St. Louis-style ribs, cut from the spare rib and trimmed so there is less waste, are particularly meaty and succulent. The racks are pretty large, so you'll need a big roasting pan for this recipe.

Provided by kiwidutch

Categories Pork

Time 3h25m

Yield 8 serving(s)

Number Of Ingredients 12

Ingredients

2 (3 lb) st. louis-cut pork rib racks, see Note
coarse sea salt or kosher salt
fresh ground black pepper
2 (28 ounce) cans plum tomatoes
1/4 cup fresh basil leaf, plus additional chopped basil for garnish
1/2 lb bacon, diced
10 garlic cloves, coarsely chopped
3 red onions, sliced
2 1/2 cups dry white wine
1/4 cup extra virgin olive oil
1/4 cup sherry wine vinegar
4 teaspoons crushed red pepper flakes

Steps:

Preheat oven to 350 degrees.
Season ribs with salt and pepper and place in large, flame-proof roasting pan. Pour tomatoes over ribs and scatter basil on top.
In skillet over medium-high heat, saute bacon until slightly crisp, about 4 minutes.
Add half the garlic and all the onions and cook until browned, about 7 minutes.
Pour in wine and let mixture simmer until reduced by half, about 10 minutes.
Pour onion mixture over ribs, cover pan tightly with foil, and bake until meat is literally falling off the bone, 2 1/2 to 3 hours. Transfer ribs but not sauce to a plate.
Just before serving, in skillet over high heat, warm oil. Add remaining garlic and saute until fragrant and lightly golden, about 2 minutes.
Add vinegar and red pepper flakes and bring back to simmer. Pour garlic mixture into pan with sauce from the ribs, place it over high heat, and let it reduce by about a third, about 10 minutes.
Add ribs to pan and toss them around to coat them in sauce and reheat them. Serve them hot, garnished with more basil, if desired.

Nutrition Facts : Calories 368.4, Fat 25, SaturatedFat 6.9, Cholesterol 36.3, Sodium 269.9, Carbohydrate 15.3, Fiber 3.3, Sugar 7.9, Protein 9.2

SPICY PORK RIBS WITH TANGY SLAW

Spicy Pork Ribs with Tangy Slaw image

Provided by Susie Jimenez

Time 4h35m

Yield 20 servings

Number Of Ingredients 22

Ingredients

6 racks baby back ribs
1 tablespoon ground cumin
1 tablespoon paprika
2 teaspoons red pepper flakes
Salt and freshly ground black pepper
1 (12-ounce) bottle light beer (recommended: Miller MGD 64)
1 lemon, zested
2 tablespoons tomato paste
2 Roma tomatoes, chopped
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1/2 yellow onion, sliced
2 cloves garlic, chopped
2 limes, juiced
2 avocados, diced
1 cabbage head, shaved
1 cucumber, seeded and shaved
1 fennel bulb, shaved
1 jalapeno, diced
1 bunch fresh cilantro, chopped
1/2 red onion, shaved
Salt and freshly ground black pepper

Steps:

For the ribs: Preheat the oven to 400 degrees F.
Place the ribs in a deep pan and rub with the cumin paprika, red pepper flakes, 2 teaspoons salt and 2 teaspoons black pepper. Let sit 30 minutes.
In the meantime, whisk together the beer, lemon zest and tomato paste. Pour over the ribs. Scatter the ribs with the tomatoes, bell peppers, onions and garlic. Cover tightly with foil and bake 3 hours.
While the ribs are cooking, make the slaw: In a mixing bowl, whisk together the lime juice and avocado until the avocado is just broken up. Add the cabbage, cucumber, fennel, jalapeno, cilantro and onions and season well with salt and pepper. Cover and refrigerate.
To prepare: Preheat a grill to medium-high heat. Remove the ribs from the oven and finish on the grill until the outside is crisp, 15 to 20 minutes. Serve the ribs with the slaw on the side.

SPICY PORK RIBS

Spicy Pork Ribs image

These are the best ribs ever. The trick is to buy belly of pork and cook it fairly slowly. The spices and juices cook out to a great thick sauce, which should be brushed over the ribs as they cook.

Provided by Jamie Oliver

Categories main-dish

Time 1h

Yield 12 servings

Number Of Ingredients 10

Ingredients

3 garlic cloves, crushed
2 fresh red chillies
Sea salt and freshly ground black pepper
2 teaspoons smoked paprika
1/2 teaspoon dried chilli flakes
4 tablespoons olive oil
1 rack pork belly ribs
1 orange, zested and juiced
1 lime, zested and juiced
2 tablespoons honey

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.

SPICY GLAZED PORK RIBS

Spicy Glazed Pork Ribs image

Provided by Bon Appétit Test Kitchen

Categories Bake Roast Dinner Buffet Pork Rib Bon Appétit Sugar Conscious Dairy Free Peanut Free Tree Nut Free

Yield Makes 8 servings

Number Of Ingredients 7

Ingredients

1/2 cup gochujang (Korean hot pepper paste)
2 tablespoons dark brown sugar
2 tablespoons reduced-sodium soy sauce
2 tablespoons unseasoned rice vinegar
2 teaspoons toasted sesame oil
Kosher salt
3 pounds baby back pork ribs, separated into individual ribs

Steps:

Whisk gochujang, brown sugar, soy sauce, vinegar, and oil in a small bowl until smooth; season with salt.
Toss ribs and half of marinade in a 13x9" baking dish; set aside remaining marinade. Cover ribs with foil and chill at least 4 hours.
Preheat oven to 350°F. Bake ribs, covered, until meat is tender, about 1 hour. Uncover and increase oven temperature to 450°F. Roast, turning occasionally and brushing with reserved marinade during last 5 minutes, until ribs are deeply browned, glazed, and fork-tender, 40-45 minutes longer.
DO AHEAD: Ribs can be marinated 1 day ahead. Keep chilled.

HOT AND SPICY PORK RIBS

Hot and Spicy Pork Ribs image

Make and share this Hot and Spicy Pork Ribs recipe from Food.com.

Provided by J e l i s a

Categories Pork

Time 1h

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

3 1/2-4 lbs pork ribs, sliced
2/3 cup hot bean paste (kochujang)
1/4 cup soy sauce
2 tablespoons sugar
salt and black pepper
3 tablespoons toasted sesame seeds
3 -4 cloves garlic, crushed
2 green onions, sliced
1 yellow onion, sliced

Steps:

Slice ribs into individual pieces, trimming excess fat.
Boil until cooked, drain.
(this step is optional, can be done either way).
Combine ingredients and mix well.
Marinate for 2-24 hours.
Grill for best results.
Brush on any remaining sauce while grilling or discard.
Served with white rice.
Note: For milder ribs, decrease hot bean paste and replace with 1/3 C BBQ sauce.

Nutrition Facts : Calories 942.4, Fat 70.5, SaturatedFat 24.8, Cholesterol 243.3, Sodium 810.2, Carbohydrate 9.4, Fiber 1.5, Sugar 5.3, Protein 64.7

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

Tips:

Choose the right ribs: For this recipe, baby back ribs or spare ribs are the best choices. Baby back ribs are leaner and have a shorter cooking time, while spare ribs have more meat and a richer flavor.
Trim the ribs: Remove any excess fat or silver skin from the ribs before cooking. This will help the ribs to cook evenly and prevent them from becoming tough.
Use a flavorful marinade: The marinade in this recipe is made with a combination of soy sauce, brown sugar, garlic, ginger, and other spices. This marinade will help to infuse the ribs with flavor and keep them moist during cooking.
Cook the ribs low and slow: The best way to cook ribs is low and slow. This will allow the collagen in the ribs to break down, resulting in tender, fall-off-the-bone ribs.
Baste the ribs regularly: While the ribs are cooking, baste them with the marinade or a mixture of melted butter and honey. This will help to keep the ribs moist and prevent them from drying out.

Conclusion:

These spicy pork ribs with garlic and tomatoes are a delicious and easy-to-make dish that is perfect for any occasion. The ribs are cooked in a flavorful marinade and then roasted in the oven until they are fall-off-the-bone tender. Serve the ribs with your favorite sides, such as mashed potatoes, coleslaw, or roasted vegetables.