Sweet Sticky n’ Spicy BBQ Ribs

FINGER LICKIN’ GOOD!!.. so tender… fall-off-the-bone meat, the perfect balance of tangy, spicy and sweet deliciousness and so simple to make either in the oven or on the BBQ… I’ve included both cooking methods in my recipe. 

We low and slow smoked these babies on the Big Green Egg BBQ @biggreenegguk with a mix of hickory and pork smoking chips.  After the first hour, they were continuously basted with homemade BBQ sauce, and we gave them a flash of fire on direct heat to get the proper char the last few minutes, next level smokey flavours!

If you use the oven method, the ribs are rubbed in a chipotle spice rub and then wrapped in a foil parcel and low and slow-cooked in the oven for 3 hours.  The oven is then turned onto the grill, ribs are unwrapped, and the homemade BBQ sauce is slathered on top until they are beautifully charred.  This is the stage the flavours are all intensified, and the sauce goes all perfectly jammy.  The actual work time involved with the oven cooking method is minimal, considering the incredible result.

The flavours in these ribs are not like your typical American BBQ as I add ginger, garlic, and Japanese chilli powder, which give them an Oriental twist.  Trust me; the umami is insane!  The chilli powder I use is a 7-spice Japanese seasoning called Shichi-mi tōgarashi, available from Oriental supermarkets or Amazon (I’ll post a pic on my stories/ highlights in the product section).  I love this chilli spice as it has so many elements… red pepper, sansho pepper, roasted orange peel, black and white sesame seeds, seaweed, and ginger.

Don’t get freaked out when you see my ingredients list of 4 different BBQ sauce types. If you have a favourite, then you could use one if you like. I like using a mix of a few different ones.  There are so many different brands available, and any will work in this recipe… make sure to total your BBQ sauce measurement to about 280 ml and have a mix of smokey, sweet, and spicy in the sauce you use. This is just my home-perfected weird mix!!
MY FAVS… A mix of these
Smokey Chipotle Rub – BARTS
Wing & Rib Sauce – YOSHIDA’S Premium Sauces (Costco)
Spicy BBQ Sauce – Red Devil’s Wing BBQ Sauce @redstruebbq
Honey BBQ Sauce – Kinder’s Organic Sweet & Smokey @kinderssauce
Red Kansas City BBQ Sauce @redstruebbq

Sweet Sticky n’ Spicy BBQ Ribs

Serves: 2 Prep Time: 30 Minutes Cooking Time: 2 Hours 30 Minutes 2 Hours 30 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

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Ingredients

• 2 American style Pork Rib Racks
• 1 Box (27g) Smokey Chipotle Rub
• ½ tbsp Minced ginger
• ½ tbsp Minced garlic
• 100ml Wing & Rib Sauce – YOSHIDA’S Premium Sauces
• 50ml Spicy BBQ Sauce – Red Devil’s Wing BBQ Sauce
• 70ml Honey BBQ Sauce – Kinder’s Organic Sweet & Smokey
• 50ml Red Kansas City BBQ Sauce
• 30ml Ketchup
• 1½ tsps Japanese Chilli powder
• FOR BBQ METHOD
• Wood Chips of choice – we used hickory and pork smoking chips.

Instructions

OVEN COOKING METHOD

1. Remove the silver membrane skin from the back of the ribs if not already done by your butcher, as this can leave a stringy fatty layer.
2. Pat the ribs dry, then rub all over with the chipotle rub
3. Wraps the ribs in strong foil-sealed very tightly all over; however, keep some air inside the foil so the ribs can almost steam
4. If you have time, refrigerate for at least 2 hours or overnight
5. When ready to cook, preheat the oven to 140℃  FAN
6. Take ribs out of the fridge, place them onto your oven tray still in the foil packets, and cook for 3 hours.
7. Meanwhile, make the sauce by adding all ingredients together in a saucepan and bringing it to a boil. Turn the heat down on low and simmer for 10 minutes.
8. Take off the heat and set sauce aside until ribs are ready
9. After 3 hours, remove ribs from the oven and turn your oven to the grill/ broil setting
10. Open up the parcels (careful of the steam) and move the parcels to an oven tray.  Do not try to pick the ribs up, as they may fall apart
11. Brush the racks generously with the BBQ sauce and grill until perfectly charred all over

BBQ COOKING METHOD

1. Remove the silver membrane skin from the back of the ribs if not already done by your butcher, as this can leave a stringy fatty layer.
2. Pat the ribs dry, then rub all over with the chipotle rub
3. Cover with foil, and if you have time, refrigerate for at least 2 hours or overnight
4. Soak wood chips for 30 minutes before putting on the BBQ
5. Set your BBQ to indirect heat with a temperature of 140℃ 
6. Add your soaked wood chips 
7. Remove ribs from the foil and place directly on the grills 
8. Smoke for 1 hour with the lid closed
9. After 1 hour, brush the ribs with the BBQ sauce every 15 minutes
10. Remove the plate and switch to direct heat after a total of about 2 hours 15 mins. Cooking time will be about 2.5 hours, depending on the size of your ribs
11. They are ready when you can easily separate each rib

Did You Make This Recipe?

Would love to hear your feedback! If you make this recipe, please tag me on Instagram @zarskitchen.