Calling all barbecue enthusiasts! Get ready to tantalize your taste buds with a culinary journey that combines the perfect balance of sweet and spicy flavors. Our "Sweet n' Spicy Ribs" recipe collection takes you on an adventure through a variety of delectable dishes, each offering a unique twist on this classic comfort food. From the tangy and smoky "Sweet n' Spicy BBQ Ribs" to the fiery heat of the "Gochujang Glazed Ribs," this article caters to every palate, promising an unforgettable barbecue experience.
Indulge in the sweet and sticky goodness of the "Honey Garlic Ribs," where tender ribs are coated in a luscious glaze that leaves you craving more. If you're looking for a taste of the Orient, the "Korean Barbecue Ribs" will transport you to the bustling streets of Seoul with their bold flavors and aromatic spices. And for those who love a bit of heat, the "Sriracha Lime Ribs" pack a punch with their zesty lime and sriracha fusion.
But it doesn't stop there! This article also introduces you to the art of creating tantalizing side dishes that perfectly complement your ribs. Discover the secrets behind the "Creamy Coleslaw" with its refreshing crunch and tangy dressing. Learn how to whip up a batch of "Loaded Baked Potato Salad" that's bursting with cheesy goodness and smoky bacon bits. And for a sweet and tangy twist, the "Honey Mustard Potato Salad" will leave you wanting seconds.
Whether you're a seasoned grill master or just starting your barbecue journey, this collection of "Sweet n' Spicy Ribs" recipes has something for everyone. So gather your ingredients, fire up your grill, and prepare to embark on a taste sensation that will leave your family and friends begging for more.
SWEET AND SPICY SHORT RIBS
Provided by Food Network Kitchen
Time 6h20m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Combine the flour, brown sugar, chile powder, garlic, thyme, 2 teaspoons salt and a few grinds of pepper in a small bowl. Sprinkle all over the short ribs and rub into the meat. Arrange the ribs in a single layer in a 6-quart slow cooker. Sprinkle any of the remaining flour mixture on top.
- Whisk the apple butter, mustard, ketchup and cider in a medium microwave-safe bowl. Microwave until very hot, then transfer to the slow cooker. Cover and cook on high, 4 hours.
- Using tongs, turn the ribs in the sauce to coat, then remove to a bowl. Skim off the fat from the sauce (there will be quite a bit), then return the ribs to the sauce and add the carrots and scallions. Cover and cook on high, 2 more hours. Serve with cornbread.
SWEET-AND-SPICY BABY BACK RIBS
Provided by Food Network Kitchen
Time 1h50m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 325 degrees F. Put the ribs meat-side down on a cutting board. Insert a paring knife between the membrane and the bones on one end of each rack, then loosen the membrane and pull it off. Rub the ribs with the lemon juice and sprinkle evenly with 1 teaspoon salt and 1/2 teaspoon pepper. Place the ribs bone-side down in a large roasting pan, then add the beer. Cover tightly with foil, transfer to the oven and roast until the meat pulls away from the bone, about 1 hour.
- Meanwhile, make the sauce: Melt the butter in a medium saucepan over medium-high heat; add the garlic and cook, stirring occasionally, until slightly golden, about 2 minutes. Add the chile powder and cook 1 minute. Stir in the chile sauce, brown sugar, vinegar and 1 cup water and bring to a boil. Reduce the heat to low and simmer, stirring occasionally, until the sauce is thickened and reduced by half, about 40 minutes. Remove the ribs from the oven; increase the temperature to 400 degrees F. Uncover the pan; carefully pour out the cooking liquid. Stir 1/4 cup cooking liquid into the sauce, then discard the rest of the liquid. Generously brush the ribs with the sauce. Return the pan to the oven and continue roasting, uncovered, until the ribs are golden brown and tender, about 35 minutes. Transfer the ribs to a cutting board and slice, then return to the roasting pan. Pour the remaining sauce on top and toss. Photograph by Anna Williams
EASY FALL OFF THE BONE OVEN-BAKED RIBS
Low and slow cooking make these oven-baked ribs fall off the bone tender. Once baked, we like to add our sweet and spicy barbecue sauce to the ribs, but use whatever you love. For the most tender ribs, we remove the thin membrane covering the back of the rack. Depending on where you have purchased ribs, this may already be done for you. If not, instructions are in the notes section below. FAQ: We call for baby back ribs in the recipe, but other types of ribs (spareribs, country-style, St. Louis-style) will work with this recipe. Cook time should be similar, we recommend that you check on the ribs while they cook to see how they are progressing. FAQ: Doubling or tripling the recipe below should not change the recipe method or bake time. You might need to use two pans for baking.
Provided by Adam and Joanne Gallagher
Categories Dinner
Time 3h15m
Yield Makes 4 Servings
Number Of Ingredients 10
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.
Nutrition Facts : ServingSize 1/2 rack, Calories 433, Protein 26 g, Carbohydrate 13 g, Fiber 0 g, Sugar 11 g, Fat 30 g, SaturatedFat 10 g, Cholesterol 107 mg, Sodium 694 mg
SWEET-AND-SPICY RIBS
Provided by Carla Lalli Music
Categories Kid-Friendly Pork Rib Grill/Barbecue Bon Appétit Small Plates
Yield 8 Servings
Number Of Ingredients 9
Steps:
- Preheat oven to 325°F. Combine brown sugar, paprika, cayenne, garlic powder, and 3 tablespoons salt in a small bowl; set aside 1/4 cup spice mixture.
- Pat ribs dry with paper towels and rub with remaining spice mixture, massaging into crevices. Wrap each rack in a double layer of foil, crimping edges to seal tightly. Place each foil packet on a rimmed baking sheet and bake until meat is fork-tender at the thickest part but not falling off the bone, 2-3 hours. Let cool.
- Tear open a corner of each foil packet and carefully pour juices from ribs into a large heatproof measuring cup. Let juices settle, then spoon fat from surface and discard.
- Heat butter in a medium saucepan over medium, stirring often, until it foams, then browns (do not burn), 5-8 minutes. Add juices from ribs and 1/4 cup reserved spice mixture and bring to a simmer. Cook until reduced by one-third, 15-20 minutes. Remove sauce from heat, add vinegar, and season with salt.
- Prepare grill for medium-high heat; oil grate. Remove ribs from foil and grill, basting with sauce and turning occasionally, until charred in spots, 5-7 minutes. Transfer to a cutting board and let rest 10 minutes. Slice between ribs and serve with remaining sauce.
- Do Ahead
- Ribs can be baked 1 day ahead; let cool in foil, then chill. Bring to room temperature before grilling. Sauce can be made 1 day ahead; cover and chill. Reheat over low.
SWEET AND SPICY JERK RIBS
This no-fuss recipe takes just minutes to prepare. With its sweet, fruity sauce, these ribs will become an anytime favorite for the whole family. -Geri Lesch, New Pork Richey, Florida
Provided by Taste of Home
Categories Dinner
Time 6h10m
Yield 5 servings.
Number Of Ingredients 6
Steps:
- Cut ribs into serving-size pieces; brush with oil and rub with jerk seasoning. Place in a 5- or 6-qt. slow cooker. Combine the remaining ingredients; pour over ribs., Cover and cook on low for 6-8 hours or until meat is tender. Skim fat from sauce before serving.
Nutrition Facts : Calories 1082 calories, Fat 61g fat (21g saturated fat), Cholesterol 220mg cholesterol, Sodium 2498mg sodium, Carbohydrate 77g carbohydrate (64g sugars, Fiber 0 fiber), Protein 45g protein.
SWEET AND SPICY BBQ RIBS
Experience the delicious flavor of our Sweet and Spicy BBQ Ribs. These Sweet and Spicy BBQ Ribs include brown sugar, honey sauce and a dash of red pepper.
Provided by My Food and Family
Categories Home
Time 4h15m
Yield Makes 4 servings.
Number Of Ingredients 7
Steps:
- Heat oven to 200ºF.
- Mix first 5 ingredients until blended; reserve 1/2 cup sauce.
- Place ribs, meat-sides up, in single layer in shallow pan; rub with barbecue rub seasoning. Brush with reserved sauce; cover.
- Bake 2 hours; brush with remaining sauce. Bake, covered, 2 hours or until ribs are tender.
Nutrition Facts : Calories 510, Fat 27 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 105 mg, Sodium 630 mg, Carbohydrate 40 g, Fiber 0 g, Sugar 36 g, Protein 26 g
SWEET AND SPICY RIBS WITH CILANTRO AND CUCUMBER
These ribs are a treat to put together, since everything cooks in one pan until the sauce becomes a sticky glaze and the ribs turn soft and tender. Some roasted potatoes or a potato salad would do well here if you're serving this as part of a larger spread. Not to be confused with mango chutney, hot mango pickle is a traditional jarred condiment made by preserving mangoes and a variety of hot spices. It's used most commonly in South Asia, and provides the sour and spicy qualities that give these ribs that special oomph of flavor. You can find it in the international section of many supermarkets or in other specialty markets.
Provided by Yotam Ottolenghi
Categories dinner, meat, roasts, main course
Time 3h
Yield 4 servings
Number Of Ingredients 17
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.
SWEET N SPICY RIBS
Make and share this Sweet N Spicy Ribs recipe from Food.com.
Provided by 4-H Mom
Time 8h15m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- Slow cooker directions.
- Stir together barbecue sauce, brown sugar, honey, Cajun seasoning, garlic powder and onion powder in medium bowl. Remove 1 cup mixture, refrigerate and reserve for dipping sauce.
- Place ribs in slow cooker. Pour barbecue sauce mixture over ribs. Cover, cook on low for 8 hours or until meat is very tender.
- Uncover, remove ribs. Skim fat from sauce. Serve with additonal reserved sauce.
Tips:
- Choose the right ribs: Baby back ribs and spare ribs are the most popular choices for this recipe. Baby back ribs are leaner and have a shorter cooking time, while spare ribs are meatier and have a more intense flavor.
- Make sure the ribs are trimmed properly: Remove any excess fat or connective tissue from the ribs before cooking. This will help the ribs cook evenly and prevent them from becoming tough.
- Use a good quality rub: The rub is what gives the ribs their flavor, so it's important to use a good quality one. Look for a rub that contains a variety of spices, including brown sugar, paprika, garlic powder, and onion powder.
- Cook the ribs slowly and low: The best way to cook ribs is to cook them slowly and low. This will help the ribs tenderize and develop a deep, rich flavor.
- Baste the ribs regularly: Basting the ribs with a mixture of apple juice, vinegar, and brown sugar will help keep them moist and prevent them from drying out.
- Let the ribs rest before serving: Once the ribs are cooked, let them rest for a few minutes before serving. This will help the juices redistribute throughout the ribs and make them even more tender.
Conclusion:
Sweet and spicy 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. With just a few simple ingredients and a little bit of time, you can create a dish that everyone will love.
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