Sticky Spicy Baby Back Ribs
Sticky Spicy Baby Back Ribs requires around 45 minutes from start to finish. One serving contains 296 calories, 20g of protein, and 18g of fat. This recipe serves 12 and costs $1.1 per serving. This recipe from Nutmeg Nanny requires ketchup, vegetable oil, fresh ginger, and ground cumin. 92 people found this recipe to be delicious and satisfying. It is a good option if you're following a gluten free and dairy free diet. A couple people really liked this main course. Overall, this recipe earns a solid spoonacular score of 54%. Try Spicy and Sticky Baby Back Ribs, Baby Back Ribs With Sweet And Sticky Sauce, and Spicy Baby Back Ribs for similar recipes.
Servings: 12
Ingredients:
4 pounds baby back ribs
3/4 teaspoon black pepper
1 1/2 teaspoons chipotle chile powder
1/2 cup cider vinegar
2 tablespoons packed dark brown sugar
1 1/2 tablespoons grated peeled fresh ginger
6 garlic cloves, minced
1 teaspoon ground allspice
1 1/2 teaspoons ground cumin
1 1/2 cups ketchup
1 1/2 cups onion, chopped
1 1/2 teaspoons salt
2 tablespoons smoked paprika
3-1/2 tablespoons soy sauce
2 tablespoons vegetable oil
1/2 cup water
Equipment:
baking pan
whisk
bowl
aluminum foil
oven
sauce pan
blender
grill
frying pan
cutting board
broiler
Cooking instruction summary:
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 Procedure.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.If you aren't able to grill outdoors, after baking ribs covered, remove top sheet of foil and continue to bake ribs, uncovered, basting generously with sauce and pan juices every 10 minutes and turning ribs after 20 minutes, 40 minutes total. Then turn on broiler and broil ribs, meaty sides up, 4 to 6 inches from heat until browned, about 3 minutes
Step by step:
1. 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.
2. 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.
3. 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 Procedure.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.
4. 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.
5. Transfer ribs to a cutting board and let stand 5 minutes before cutting into individual ribs.If you aren't able to grill outdoors, after baking ribs covered, remove top sheet of foil and continue to bake ribs, uncovered, basting generously with sauce and pan juices every 10 minutes and turning ribs after 20 minutes, 40 minutes total. Then turn on broiler and broil ribs, meaty sides up, 4 to 6 inches from heat until browned, about 3 minutes
Nutrition Information:
covered percent of daily need
