Grilled Hot and Spicy Ribs
Fire up the grill and indulge in the bold flavors of these Grilled Hot and Spicy Ribs—a perfect crowd-pleaser for summer barbecues or game-day feasts! These tender, fall-off-the-bone pork ribs are coated in a smoky, sweet, and spicy dry rub featuring paprika, chili powder, and a kick of cayenne pepper. Slowly cooked over indirect heat, the ribs develop a mouthwatering crust before being basted in a finger-licking hot and spicy glaze made with hot sauce, apple cider vinegar, and a touch of honey for a perfect balance of heat and sweetness. Ready in just two hours, these juicy ribs are ideal for serving alongside classic sides like coleslaw or cornbread. Elevate your grilling game with this irresistible recipe that’s sure to impress!
TITAN HAUS
Pure Titanium KitchenwareWhy 10,000+ Chefs Switched to Titanium
Recipe Information
Ingredients
- 3 lbs Pork ribs
- 2 tbsp Paprika
- 1 tbsp Chili powder
- 2 tbsp Brown sugar
- 1 tbsp Garlic powder
- 1 tbsp Onion powder
- 1 tsp Cayenne pepper
- 2 tsp Salt
- 1 tsp Black pepper
- 2 tbsp Olive oil
- 3 tbsp Hot sauce
- 2 tbsp Apple cider vinegar
- 2 tbsp Honey
Instructions
Preheat your grill to medium heat (around 300-325°F). Set up one side of the grill for indirect heat.
Pat the pork ribs dry with paper towels and remove the silver skin from the back of the ribs for more tender meat.
In a small bowl, mix together the paprika, chili powder, brown sugar, garlic powder, onion powder, cayenne pepper, salt, and black pepper.
Rub the spice mixture generously all over the ribs, ensuring it coats both sides evenly.
Drizzle the ribs with olive oil and rub it in to help the spices stick and form a crust while grilling.
Place the ribs on the indirect heat side of the grill, bone-side down. Close the lid and cook for 90 minutes, checking every 30 minutes to ensure even cooking.
While the ribs are cooking, prepare the hot and spicy glaze. In a small saucepan over medium heat, combine hot sauce, apple cider vinegar, and honey. Stir until well mixed and slightly thickened (about 5 minutes). Set aside.
After 90 minutes, begin basting the ribs with the prepared glaze every 10 minutes for the remaining 30 minutes of cooking. Turn the ribs occasionally to prevent burning and ensure they are well-coated with the glaze.
Once the ribs have cooked for 2 hours and the meat is tender and slightly pulling away from the bone, remove them from the grill.
Let the ribs rest for 10 minutes before slicing. Serve hot with your favorite sides and extra glaze for dipping.
Nutrition Facts
Calories |
1142 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.1 g | 114% | |
| Saturated Fat | 31.7 g | 158% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 303 mg | 101% | |
| Sodium | 1559 mg | 68% | |
| Total Carbohydrate | 22.2 g | 8% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 15.8 g | ||
| Protein | 62.6 g | 125% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 122 mg | 9% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 1102 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
