Are you ready to elevate your summer cookouts with a mouthwatering dish that will have your guests begging for seconds? Look no further than these Sweet and Spicy Barbecue Ribs! With a perfect blend of tangy barbecue sauce, rich honey, and a kick of chili powder, these ribs are not just a meal; they’re an experience. Imagine sinking your teeth into tender, juicy meat that falls off the bone, all while savoring that irresistible smoky flavor. Whether you’re a seasoned grill master or a kitchen novice, this recipe will guide you to barbecue perfection. Let’s dive into the delicious world of ribs that will leave you craving more!
Prep Time: 15 mins
Cook Time: 5 hrs
Total Time: 5 hrs 15 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 pounds baby back ribs
- 1 cup barbecue sauce
- 1/4 cup honey
- 2 tablespoons apple cider vinegar
- 1 tablespoon chili powder
- Salt and pepper to taste
Instructions
- Preheat your oven to 300°F (150°C). This low and slow cooking method will help tenderize the ribs and enhance the flavors.
- Prepare the baby back ribs by removing the membrane from the back. This thin layer can prevent seasonings from penetrating the meat. Use a sharp knife to gently lift the edge of the membrane and pull it off with your hands, or use a paper towel for a better grip.
- Season the ribs generously with salt and pepper on both sides. This will enhance the flavor of the meat.
- In a medium bowl, combine the barbecue sauce, honey, apple cider vinegar, and chili powder. Mix well until all ingredients are fully incorporated. This mixture will serve as both a marinade and a glaze for the ribs.
- Place the seasoned ribs on a large piece of aluminum foil, bone side down. Pour half of the barbecue sauce mixture over the ribs, spreading it evenly to coat them well.
- Wrap the ribs tightly in the aluminum foil, ensuring there are no gaps for steam to escape. This will help keep the ribs moist during cooking.
- Place the wrapped ribs on a baking sheet and transfer them to the preheated oven. Bake for 3 hours. This slow cooking will make the ribs tender and flavorful.
- After 3 hours, carefully remove the ribs from the oven and unwrap them. Be cautious of the steam that will escape.
- Preheat your grill to medium-high heat (about 400°F or 200°C). If you don’t have a grill, you can use a broiler as an alternative.
- Transfer the ribs to the grill, bone side down. Brush the remaining barbecue sauce mixture over the top of the ribs.
- Grill the ribs for about 10-15 minutes, turning occasionally and basting with the sauce. Look for a nice caramelization on the outside while keeping the inside juicy.
- Once the ribs are nicely charred and heated through, remove them from the grill and let them rest for about 5 minutes.
- Slice the ribs between the bones and serve with additional barbecue sauce on the side. Enjoy your sweet and spicy barbecue ribs!
Tips
- Low and Slow: The key to perfectly tender ribs is cooking them at a low temperature for an extended period. Preheating your oven to 300°F (150°C) allows the meat to break down and become succulent.
- Membrane Removal: Don’t skip removing the membrane from the back of the ribs! This step is crucial for allowing your seasonings and marinades to penetrate the meat for maximum flavor.
- Season Generously: A good amount of salt and pepper goes a long way. Season both sides of the ribs to ensure every bite is packed with flavor.
- Foil Wrapping: Wrapping the ribs tightly in aluminum foil traps steam and moisture, preventing them from drying out during the cooking process.
- Grilling for Finish: After baking, give your ribs a quick grill or broil for that perfect caramelized crust. Keep an eye on them, as they can char quickly!
- Rest Before Serving: Let the ribs rest for about 5 minutes after grilling. This allows the juices to redistribute, ensuring each bite is juicy and flavorful.
- Serve with Extra Sauce: Always have some extra barbecue sauce on the side for dipping. It enhances the flavor and adds an extra layer of deliciousness!
Nutrition Facts
Calories: 345kcal
Carbohydrates: g
Protein: 28g
Fat: 14g
Saturated Fat: 5g
Cholesterol: 50mg
