Best Sticky Spicy Ribs Recipes

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STICKY TAMARIND RIBS WITH SWEET AND SPICY KALE MANGO SLAW



Sticky Tamarind Ribs with Sweet and Spicy Kale Mango Slaw image

Provided by Katie Lee Biegel

Categories     main-dish

Time 7h15m

Yield 4 to 6 servings

Number Of Ingredients 36

2 racks baby back ribs (5 to 6 pounds total)
2 tablespoons dark brown sugar
1 tablespoon chili powder
1 tablespoon curry powder
1 tablespoon kosher salt
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
1 tablespoon olive oil
1/2 medium yellow onion, grated
1 tablespoon grated fresh ginger
1 cup ketchup
1 cup low-sodium chicken broth
1/4 cup lightly-packed dark brown sugar
2 tablespoons tamarind concentrate paste
2 teaspoons Worcestershire sauce
1/2 teaspoon garlic powder
Sweet and Spicy Kale Mango Slaw, recipe follows
1/4 cup freshly squeezed lime juice
1/4 cup vegetable oil
1/4 cup white wine vinegar
2 tablespoons granulated sugar
1 tablespoon freshly grated ginger
1/2 teaspoon kosher salt
1 clove garlic, grated
Freshly ground black pepper
5 cups shredded kale
3 cups shredded cabbage
1 mango, julienned
1 red bell pepper, thinly sliced
3 scallions, thinly sliced
1 Thai red chile, thinly sliced (seeds and membranes removed if you like less spice)
3 tablespoons chopped roasted, salted peanuts
1/2 cup fresh cilantro leaves
1/2 cup fresh mint leaves

Steps:

  • For the ribs and rub: Tear two sheets of aluminum foil (large enough to fully wrap each rack of ribs) and place each on a rimmed baking sheet. Place a rack of ribs on top of each. Mix together the dark brown sugar, chili powder, curry powder, salt, garlic powder, onion powder, black pepper and cayenne in a bowl. Reserve 1 tablespoon rub mixture. Evenly divide the remaining rub between the two racks of ribs and cover all surfaces of the fronts, backs and sides of each. Wrap tightly in the aluminum foil. Refrigerate for at least 4 hours and up to overnight.
  • Preheat the oven to 500 degrees F.
  • Bake the ribs 20 to 30 minutes. Reduce the heat to 250 degrees F. Continue to cook until the meat is tender, about 1 1/2 hours.
  • For the sauce: In a medium saucepan over medium heat, heat the olive oil. Add the onion and saute until translucent, about 5 minutes. Stir in the ginger and the reserved spice rub and saute an additional minute to allow the spices to bloom. Add the ketchup, chicken broth, dark brown sugar, tamarind paste, Worcestershire sauce and garlic powder, and stir to combine. Reduce heat to a simmer and cook until slightly thickened, about 10 minutes.
  • Remove the ribs from the oven and preheat the broiler to high.
  • Remove the ribs from the foil and place them on the baking sheets. Spoon 3 tablespoons of the liquid that has gathered in the foil into the sauce and stir to combine. Brush the ribs generously with a few tablespoons of the sauce. Place under the broiler, rotating the baking sheet if necessary, until the sauce begins to brown and thicken, 3 to 4 minutes. Repeat with the remaining ribs. Transfer the ribs to a cutting board and brush with the sauce once again. Serve the ribs with additional sauce and the Slaw.
  • For the dressing: In a small bowl, whisk together the lime juice, oil, vinegar, granulated sugar, ginger, salt, garlic and black pepper until emulsified.
  • For the slaw: In a large salad bowl, combine the kale, cabbage, mango, bell pepper, scallions, chile, peanuts, cilantro and mint.
  • Add the dressing to the slaw and toss to combine.

STICKY SPICY SLOW-COOKED RIBS



Sticky Spicy Slow-Cooked Ribs image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 5h15m

Yield 12 servings

Number Of Ingredients 12

2 racks pork ribs
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
One 13-ounce jar apricot preserves
1 cup ketchup
1/4 cup yellow mustard
1/4 cup soy sauce
6 cloves garlic, finely chopped
2 canned chipotle peppers in adobo, finely chopped
1-inch piece fresh ginger, finely chopped
Hot sauce, to taste
3 tablespoons cornstarch

Steps:

  • Cut the racks into 2-rib pieces, season with salt and pepper and put into a slow cooker.
  • In a bowl, mix together the preserves, ketchup, mustard, soy sauce, garlic, chipotles, ginger and hot sauce. Pour the mixture over the ribs and cover. Cook on low for 6 to 8 hours or high for 3 to 4 hours.
  • When the ribs are cooked, preheat the oven to 375 degrees F. Line a baking sheet with foil.
  • Carefully remove the ribs from the slow cooker and place them in a single layer on the prepared baking sheet. Skim the fat from the juices and transfer the juices to a pan. Place the pan on medium-high heat and bring to a simmer.
  • Mix the cornstarch and 3 tablespoons water in a small bowl to create a slurry. Stir the slurry into the juices in the pan and cook until the desired thickness.
  • Brush the ribs with the sauce and bake, brushing with more sauce every 10 to 15 minutes, until the ribs are glazed and sticky, about 45 minutes. Serve with extra sauce.

STICKY SPICY RIBS



Sticky Spicy Ribs image

Categories     Garlic     Ginger     Onion     Pork     Bake     Marinate     Vinegar     Summer     Grill/Barbecue     Soy Sauce     Gourmet

Yield Makes 4 servings

Number Of Ingredients 21

For ribs
2 tablespoons packed dark brown sugar
1 1/2 teaspoons salt
2 tablespoons paprika (not hot)
1 1/2 teaspoons chipotle chile powder
1 1/2 teaspoons ground cumin
1 teaspoon ground allspice
1/2 teaspoon black pepper
2 (2-lb) racks baby back ribs
For sauce
1 1/2 cups chopped onion (from 1 large)
6 garlic cloves, finely chopped
1 1/2 tablespoons finely chopped peeled fresh ginger
2 tablespoons vegetable oil
1 1/2 cups ketchup
1/2 cup cider vinegar
6 tablespoons soy sauce
1/2 cup water
1/4 cup packed dark brown sugar
1 1/2 teaspoons salt
3/4 teaspoon black pepper

Steps:

  • Whisk together brown sugar, salt, and spices in a small bowl.
  • Line a 17- by 12- by 1-inch heavy-duty baking pan with a double layer of foil, then oil foil.
  • Pat ribs dry and arrange in baking pan. Rub ribs all over with spice mixture and marinate, meaty sides up, covered and chilled, 2 1/2 hours.
  • Bring ribs to room temperature, about 30 minutes.
  • Put oven rack in middle position and preheat oven to 350°F.
  • Cover pan tightly with foil; bake 1 1/4 hours. Remove foil.
  • Make sauce while ribs bake:
  • Cook onion, garlic, and ginger in oil in a 2-quart heavy saucepan over moderate heat, stirring occasionally, until softened, about 6 minutes. Add remaining ingredients and simmer, uncovered, stirring occasionally, 15 minutes.
  • Purée sauce in 2 or 3 batches in a blender until smooth (use caution when blending hot liquids). Set aside 1 cup sauce for serving with ribs.
  • Grill ribs:
  • Prepare grill for cooking over indirect heat with medium-hot charcoal (moderate heat for gas); see Grilling Procedureepi:recipelink.
  • To cook ribs using a charcoal grill: Lightly oil grill rack, then transfer ribs to area of rack with no coals underneath, reserving pan juices, and cook, covered with lid, basting generously with pan juices and sauce and turning over and rotating ribs every 10 minutes (keep ribs over indirect heat), until tender and browned, 30 to 40 minutes total. Transfer ribs to a cutting board and let stand 5 minutes before cutting into individual ribs.
  • To cook ribs using a gas grill: Lightly oil grill rack, then transfer ribs to rack above shut-off burner, reserving pan juices. Grill, covered with lid, basting generously with pan juices and sauce and turning over and rotating ribs every 10 minutes (keep ribs over shut-off burner), until ribs are tender and browned, 30 to 40 minutes total. Transfer ribs to a cutting board and let stand 5 minutes before cutting into individual ribs.

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