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:

Quickview
296k Calories
19g Protein
18g Total Fat
13g Carbs
7% Health Score
Limit These
Calories
296k
15%

Fat
18g
28%

  Saturated Fat
7g
47%

Carbohydrates
13g
5%

  Sugar
9g
11%

Cholesterol
65mg
22%

Sodium
905mg
39%

Get Enough Of These
Protein
19g
39%

Selenium
29µg
43%

Vitamin B3
7mg
36%

Vitamin B1
0.46mg
31%

Vitamin B6
0.54mg
27%

Vitamin B2
0.37mg
22%

Zinc
2mg
18%

Phosphorus
176mg
18%

Vitamin A
828IU
17%

Potassium
427mg
12%

Manganese
0.19mg
10%

Vitamin B12
0.53µg
9%

Vitamin B5
0.88mg
9%

Iron
1mg
9%

Copper
0.17mg
8%

Vitamin E
1mg
8%

Magnesium
28mg
7%

Vitamin D
1µg
7%

Calcium
53mg
5%

Fiber
1g
4%

Vitamin C
3mg
4%

Vitamin K
2µg
3%

Folate
8µg
2%

covered percent of daily need
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The Arabs invented caramel.

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