Spicy Pork Ribs Recipes

SPICY GLAZED PORK 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.

SPICY SMOKED PORK BACK RIBS

Steps:

• Whisk the dry rub ingredients together in a bowl.
• Remove the pork ribs from the package and pat dry. Arrange on a clean work surface.
• Carefully remove the membrane on the back side of the ribs, if desired.
• Rub the pork ribs thoroughly with the dry rub.
• Allow to sit at least 1 hour before grilling.
• Prep your charcoal and wood chunks.
• Set up your smoker for indirect heat, 225 degrees.
• Arrange a drip pan under the cooler side of the grill. Pour in the apple juice.
• Place the grate over top and arrange the racks of pork ribs.
• Smoke for 3 hours.
• Carefully remove the ribs and wrap them in foil tightly.
• Place them back on the grill.
• Keep an eye on your temperature and adjust as needed to maintain 225 degrees.
• Let the ribs cook for another 1 to 2 hours on the grill, spritzing with apple juice once or twice while cooking, about every 45 minutes.
• For the last hour of cooking, unwrap and baste with sauce, if using.
• Place the pork ribs over the hotter side of the grill to char, flipping often, just to finish the ribs off.
• Serve hot.

SPICY TAMARIND PORK RIBS WITH SCALLIONS AND PEANUTS

Steps:

• Heat the oven to 300 degrees. Spread the ribs out on a cutting board and pat dry with paper towels.
• In a small bowl, combine 1/2 cup brown sugar with the garlic powder, cayenne, pepper and 1 tablespoon salt. Rub both sides of each rack with the brown sugar mix. Wrap each rack in a double layer of foil and crimp along the edges to seal. Place on a baking sheet and cook until the meat is tender but not falling off the bone, about 2 to 2 1/2 hours. Allow to cool before unwrapping, being careful of rising steam. Remove the ribs from the foil packets and cut each rack into 4- to 6-rib portions.
• While the ribs bake, add the remaining 1/2 cup brown sugar with the tamarind concentrate, chile or chile paste, honey, ginger and nutmeg to a small saucepan over medium-low heat. Stir to combine, bring to a slight simmer and cook until sauce is slightly reduced and thickened, about 8 minutes. Remove from heat, add the lime zest, season to taste with salt and allow to cool completely.
• Finish the ribs on the grill (or proceed to Step 5 to finish the ribs in the oven): Heat a gas or charcoal grill to medium. Brush the ribs on both sides with a thin coat of the glaze. Place the ribs on the grill, turning often, until the glaze is sticky and charred in spots, 5 to 7 minutes.
• Finish the ribs in the oven: Line a baking sheet with foil and arrange the ribs, meat-side up. Brush the tops with glaze and broil until glaze is set and caramelized in spots, 3 to 5 minutes.
• Brush again with the glaze and transfer the ribs to a board. Slice into individual ribs. Transfer ribs to a platter and top with scallions and crushed peanuts.

ROBIN'S SPICY RIBS

Steps:

• Place the ribs in large pot with enough water to cover, and bring to a boil. Stir in the lemon juice. Cook the ribs 1 hour, until meat is tender. Drain, and place in large resealable plastic bags.
• In a medium saucepan over medium heat, mix the picante sauce, brown sugar, barbeque sauce, garlic, mustard, Worcestershire sauce, jalapeno peppers, and onion. Season with salt and pepper. Bring to a boil, reduce heat to low, and simmer 30 minutes, stirring occasionally, until thickened. Pour over the ribs in the plastic bags. Seal bags, and marinate ribs 8 hours, or overnight, in the refrigerator.
• Preheat the grill for high heat.
• Lightly oil the grill grate. Place ribs on the grill, and discard remaining marinade. Season ribs with red pepper flakes, and cook 10 to 20 minutes, turning once, until browned and crisp.

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.

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.

HOW TO COOK SWEET AND SPICY SPARERIBS

Steps:

• Marinate spareribs in pineapple juice, soy sauce, garlic, brown sugar, black pepper and ginger for about 1 hour.
• Simmer ribs with marinade for about 40 minutes or until almost tender. Drain but reserve half cup broth.
• Coat meat with flour. Deep fry until just brown. In a separate pan, combine broth, sweet chili sauce and sesame oil.
• Allow to simmer, then add meat. Stir until meat is evenly coated with sauce.
• Caramelize over medium heat for another 10 minutes. Serve hot. Can be serve as rice topping.

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.