Latest recipes

Sweet-and-Spicy Ribs

Sweet-and-Spicy Ribs

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

These meaty ribs are purposely precooked until very tender but not yet falling off the bone so they don’t shred when it’s time to grill them.


  • ¾ cup (packed) light brown sugar
  • 2 tablespoons cayenne pepper
  • 2 tablespoons garlic powder
  • 3 tablespoons kosher salt, plus more
  • 2 St. Louis–style pork ribs (3–4 pounds each)
  • ½ cup (1 stick) unsalted butter
  • ½ cup apple cider vinegar

Recipe Preparation

  • Preheat oven to 325°. Combine brown sugar, paprika, cayenne, garlic powder, and 3 Tbsp. salt in a small bowl; set aside ¼ 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 ¼ 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.

Nutritional Content

Calories (kcal) 650 Fat (g) 45 Saturated Fat (g) 19 Cholesterol (mg) 155 Carbohydrates (g) 26 Dietary Fiber (g) 2 Total Sugars (g) 20 Protein (g) 35 Sodium (mg) 2300Reviews Section

Sweet and Spicy Ribs

Description: To this day, its’ still polite to eat BBQ ribs with your fingers. Perhaps, that’s part of its enduring Southern charm? Recipe calls for a rack of St. Louis style ribs. You’ll need a sturdy set of tongs or Hot food handling gloves to transfer meat from unwrapped foil to a baking sheet. Happy eating!

Main Ingredient: Ribs

In American cuisine, ribs usually refers to barbecue pork ribs, or sometimes beef ribs, which are served with various barbecue sauces. They are served as a rack of meat which diners customarily tear apart by hand, then eat the meat from the bone. Slow roasting or barbecuing for as much as 10–12 hours creates a tender finished product.

Recipe Summary

  • 2 (2 1/2- to 3-lb.) slabs St. Louis-style pork ribs
  • Smoky Dry Rub
  • 1 cup applewood smoking chips
  • Rib Braising Liquid
  • Sweet-and-Spicy Barbecue Sauce

Rinse slabs, and pat dry. Remove thin membrane from back of each slab by slicing into it and pulling it off. (This will make ribs more tender.) Rub both sides of slabs with Smoky Dry Rub (about 3 to 4 Tbsp. per slab), pressing gently to adhere. Wrap each slab in plastic wrap, and chill 8 to 12 hours. Soak wood chips in water 30 minutes.

Prepare smoker according to manufacturer's directions, bringing internal temperature to 225° to 250° maintain temperature 15 to 20 minutes.

Drain wood chips, and place on coals. Place slabs, meat sides up, on cooking grate cover with smoker lid.

Smoke slabs, maintaining temperature inside smoker between 225° and 250°, for 3 1/2 hours.

Remove slabs from smoker. Place each slab, meat side down, on a large piece of heavy-duty aluminum foil. (Foil should be large enough to completely wrap slab.) Bring up edges of foil to contain liquid. Pour half of Rib Braising Liquid over each slab. Tightly wrap each slab in foil. Return slabs, meat sides down, to smoker. Cook, covered with lid, 1 to 1 1/2 hours, checking for tenderness after 1 hour.

Remove slabs unwrap and discard foil. Generously brush both sides of slabs with Sweet-and-Spicy Barbecue Sauce.

Return slabs to smoker, and smoke 20 minutes or until caramelized.

Pile hot coals on one side of grill, leaving other side empty. Let grill heat up, covered with grill lid, 10 minutes or until inside temperature reaches 225° to 250°. (Don't have a built-in gauge? Insert a thermometer in top air vent of grill. Stay between 225° and 250°, adjusting vent as needed.)

Prepare recipe as directed in Step Omit Steps 2 through

Place soaked and drained chips directly on hot coals.

Grill slabs, meat sides up, on unlit side of grill, uncovered with grill lid, 3 1/2 hours, keeping inside grill temp between 225° and 250°. Proceed with Steps 5 and

Return slabs to unlit side of grill, meat sides up grill, uncovered with grill lid, 20 minutes or until caramelized.

Light one side of gas grill, heating to 250° (low) heat, leaving other side unlit. Keep inside grill temp between 225° and 250°.

Prepare recipe as directed in Step Omit Steps 2 through

Place soaked and drained chips in center of a 12-inch square of heavy-duty aluminum foil, and wrap tightly to form a packet. Pierce several holes in top of packet place directly on lit side of grill.

Grill slabs, meat sides up, on unlit side of grill, covered with grill lid, 3 1/2 hours, keeping inside grill temp between 225° and 250°. Proceed with Steps 5 and

Return slabs to unlit side of grill, meat sides up grill, covered with grill lid, 20 minutes or until caramelized.

Preheat oven to 350°. Prepare recipe as directed in Step 1, omitting wood chips.

Remove plastic wrap from slabs. Wrap each slab, meat side down, in heavy-duty aluminum foil.

Bake foil-wrapped slabs, meat sides down, on a large baking sheet at 350° for 1 hour. Unwrap slabs, and pour Rib Braising Liquid over them. Rewrap slabs in foil, and bake l more hour.

Remove slabs from oven, unwrap, and discard foil. Cool slabs 30 minutes.

Position oven rack 10 inches from heat. Increase oven temperature to broil. Brush Sweet-and-Spicy Barbecue Sauce on both sides of each slab.

Broil slabs, meat sides up, on baking sheet 10 inches from heat 5 to 6 minutes or until ribs are caramelized.

These Smoky, Sweet & Spicy Oven Ribs Prove You Don’t Even Need a Grill

No grill? No problem. Make these smoky, sweet, and spicy Cajun ribs in the oven, and accompany them with double dill pickles to cut through the richness of the meat. They’re the perfect Labor Day centerpiece, but will carry you on through tailgating season too.

Isaac Toups is undeniably one of the most beloved contestants to ever go through “Top Chef.” His early life in deep Cajun country shines through in his restaurants and food, and has been part of his culinary career evolution. He worked under the most celebrated chef in New Orleans, Emeril Lagasse, for more than a decade, and after his TV debut he opened two successful restaurants and published a best-selling cookbook.

Chasing the Gator: Isaac Toups and the New Cajun Cooking, $16.99+ from Amazon

All this, and his undeniable charm, have positioned him as the pioneer of new Cajun cuisine.

‘New Cajun’ comes through in what he does and how he does it. Understanding the nuances and particularities of the culinary heritage of the Louisiana bayou and Cajun culture, combined with his fine dining experience bring out dishes that feel refreshing and exciting with the legitimacy of a classically trained chef.

As summer comes to an end and we’re all trying to make the best out of our last long weekend, ribs and Cajun sound like the perfect mix. Even better, Chef Toups throws in his double dill pickles as the perfect accent for his beer– and hot sauce-braised ribs. He says this double pickle (as in double-brined) was the first pickle he ever made, under the instruction of his dad. His father claimed he came up with the recipe, but Isaac is skeptical—whatever the case may be, these pickles are now a staple at his home, and the chef says he has them with everything: as a snack, on a burger, and (he highly recommends this) in a bloody Mary.

This dill pickle hack consists of removing your store-bought dill pickles from their jar, pouring the brine in a saucepan, adding brown sugar and hot sauce, bringing to a simmer, and pouring it back into the jar with the sliced pickles—an easy double brine that brings extra sweet and spicy flavor. Refrigerate for at least a day or two and Isaac says you will become addicted to them.

Amazing as they are, the pickles are just an accent for the main dish here: smoky, sweet, and spicy pork baby back ribs—in the words of Chef Toups, “That’s a mouthful!”

Oven Baked Cajun Ribs Recipe

These ribs are easy to make for all of us that don’t have outdoor space or a grill—and become a delicious dish you can make all year round, just using your oven. The ribs get a nice spice blend rubbed into the meat before being seared under the broiler (you can technically do this on the stovetop if needed) and then baked in the oven in a foil pouch filled with beer, honey, and Tabasco sauce. It doesn’t take a whole lot of imagination to know how good these come out—watch the video above and follow the recipe below to bring some neo-Cajun flavors to your own table.

Recipe Summary

  • 3 ½ pounds pork country-style ribs
  • 6 green onions, chopped
  • ¼ cup reduced-sodium soy sauce
  • ¼ cup molasses
  • 2 tablespoons hoisin sauce
  • 2 tablespoons brown sugar
  • 2 tablespoons white wine vinegar
  • 2 teaspoons toasted sesame oil
  • 2 teaspoons lemon juice
  • ½ teaspoon bottled hot pepper sauce
  • ½ teaspoon ground ginger
  • ½ teaspoon garlic powder
  • ½ teaspoon chili powder
  • ¼ teaspoon ground red pepper
  • ¼ teaspoon ground black pepper
  • 2 cups hot cooked rice

Place ribs in a 3-1/2- or 4-quart crockery cooker, cutting as necessary to fit.

For sauce, in a small bowl combine green onions, soy sauce, molasses, hoisin sauce, brown sugar, vinegar, toasted sesame oil, lemon juice, hot pepper sauce, ginger, garlic powder, chili powder, ground red pepper, and ground black pepper. Pour the sauce over the ribs in cooker, turning to coat.

Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Transfer ribs to a serving platter. Strain sauce skim off fat. Serve sauce over ribs and hot cooked rice.

3/4 cup brown sugar
1/4 cup honey
2 tablespoons Cajun seasoning
1 tablespoon garlic powder
1 tablespoon onion powder
5 cups barbecue sauce
6 pounds pork or beef ribs

In a medium bowl, stir together brown sugar, honey, Cajun seasoning, garlic powder, onion powder and barbecue sauce. Remove 1 cup mixture and refrigerate.

Place ribs in slow cooker and cover with barbecue mixture. Cover and cook on LOW 8 hours or until meat is tender and falls apart.

Uncover and skim fat from surface. Use reserved sauce for dipping or to coat top of ribs.

Rub Sweet & Smoky Rub evenly over both sides of ribs.

Grill ribs over indirect medium-low heat 2 to 3 hours or until tender, turning occasionally. Transfer to lit side of grill.

Grill over medium-high heat 3 to 4 minutes per side or until evenly browned. Cut into portions to serve.

Cooking Tips:
&bullSee Grill Mates® Know Your Heat for how to grill over indirect heat.
&bullOven Cooking Method: Rub ribs as directed. Place in single layer on foil-lined roasting pan. Cover with foil. Bake in preheated 350°F oven 1 1/2 hours or until meat starts to pull away from bones. Broil 2 to 3 minutes or until browned.

Recipe Summary

  • 1 ½ cups catsup
  • ¾ cup white wine vinegar
  • ½ cup packed brown sugar
  • 2 tablespoons curry powder
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon hickory-flavored salt
  • 1 teaspoon pepper
  • 2 cloves garlic, minced
  • 3 ½ pounds pork loin back ribs

In a large bowl combine catsup, vinegar, brown sugar, curry powder, Worcestershire sauce, hickory-flavored salt, pepper, and garlic. Cover let stand at room temperature 30 minutes or refrigerate for up to 3 days.

In a grill with a cover arrange hot coals around a drip pan. Test for medium heat above the pan. Place ribs, fat side up, on grill rack over drip pan but not over coals. Cover and grill for 1-1/2 to 2 hours or until meat is very tender, basting generously with sauce the last 15 minutes of cooking. Makes 8 servings.

  • ¾ cup low-sodium beef broth
  • ⅓ cup reduced-sodium tamari or soy sauce
  • 1 Asian pear, grated
  • 1 bunch scallions, cut into 2-inch pieces, plus more for serving
  • 2 tablespoons honey plus 1 teaspoon, divided
  • 2 tablespoons gochujang plus 1 teaspoon, divided
  • 2 tablespoons toasted sesame oil plus 1 teaspoon, divided
  • 2 tablespoons grated fresh ginger
  • 3 cloves garlic, grated
  • ¼ teaspoon salt
  • 4 pounds bone-in beef short ribs (about 6 large see Tip), trimmed
  • Toasted sesame seeds (optional)

Whisk broth, tamari (or soy sauce), pear, scallions, 2 tablespoons each honey, gochujang and sesame oil, ginger, garlic and salt in a 6-quart or larger slow cooker. Nestle short ribs, meat-side down, into the sauce. Cover and cook on High for 4 hours or Low for 8 hours.

Just before serving, preheat broiler to high. Line a rimmed baking sheet with foil.

Transfer the short ribs to the prepared pan. Strain the cooking liquid through a fine-mesh sieve into a fat separator, pressing on solids to extract the liquid. Whisk the remaining 1 teaspoon each honey, gochujang and sesame oil in a small bowl. Brush the short ribs with the glaze. Broil until lightly crisped on top, 2 to 3 minutes. Sprinkle with sesame seeds and more scallions, if desired. Serve with the defatted cooking liquid, if desired.

Recipe Summary

  • ½ cup light brown sugar
  • ½ cup kosher salt
  • ¼ cup paprika
  • 2 tablespoons chili powder
  • 2 tablespoons black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon garlic powder
  • ¼ teaspoon ground allspice
  • ¼ teaspoon ground cinnamon
  • ⅛ teaspoon ground cloves
  • 2 racks Smithfield® Extra Tender St. Louis Pork Spareribs, membrane removed
  • 1 cup Handful hickory or apple wood chips for smoking, soaked in water and drained
  • 2 cups your favorite barbecue sauce

About 1 hour before smoking, make the dry rub. Combine all rub ingredients in small bowl mix well. Generously coat both sides of ribs with rub. Set aside at room temperature for 1 hour.

Heat charcoal or gas grill for indirect cooking at 275 degrees F. Add drained wood chips, if using.

Place the ribs, meaty side up, over a drip pan and cook for 2 hours. Add about 12 coals to a charcoal grill every 45 minutes or so to maintain the heat.

Remove ribs from grill. Double-wrap each rack in heavy-duty aluminum foil. Return wrapped ribs to the grill and cook for 2 hours more over indirect heat, until very tender. Add more coals as needed to maintain temperature for a charcoal grill.

Remove ribs from grill and unwrap. Place ribs over direct heat on grill and brush with barbecue sauce. Cook for about 5 minutes until the sauce is set. Turn ribs and repeat with more sauce.

Watch the video: Cooking Sweet and Spicy chicken Nibbles, Lemon and Pepper Chicken Nibbles (August 2022).