Red Hot Ribs
Sink your teeth into these bold and fiery Red Hot Ribs, the ultimate crowd-pleaser for spice lovers and barbecue enthusiasts alike. This recipe features tender, fall-off-the-bone pork baby back ribs coated in a smoky, paprika-infused dry rub that’s balanced with just the right touch of sweetness from brown sugar. After a low-and-slow bake, these ribs are generously slathered in a sticky-sweet and spicy glaze made with hot barbecue sauce, apple cider vinegar, and honey, then grilled or broiled to caramelized perfection. Perfect for summer cookouts, game day feasts, or a comforting weekend dinner, Red Hot Ribs pack smoky heat and savory flavors in every bite. Pair them with classic BBQ sides like coleslaw or cornbread for a meal that’s guaranteed to wow your guests!
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Recipe Information
Ingredients
- 2 racks Pork baby back ribs
- 2 tablespoons Smoked paprika
- 3 tablespoons Brown sugar
- 2 teaspoons Garlic powder
- 2 teaspoons Onion powder
- 1 teaspoon Cayenne pepper
- 1 teaspoon Black pepper
- 0.5 teaspoons Salt
- 3 tablespoons Olive oil
- 1 cup Hot barbecue sauce
- 2 tablespoons Apple cider vinegar
- 1 tablespoon Honey
Instructions
Preheat your oven to 275°F (135°C).
Remove the membrane from the back of the ribs by sliding a knife under the edge and pulling it away with a paper towel for grip.
In a small bowl, mix together the smoked paprika, brown sugar, garlic powder, onion powder, cayenne pepper, black pepper, and salt to create the dry rub.
Pat the ribs dry with a paper towel and generously rub the spice mixture all over the ribs, ensuring an even coating.
Brush the ribs with olive oil to help the spices adhere and to keep the meat moist during cooking.
Wrap the ribs tightly in aluminum foil and place them on a large baking sheet. Bake for 2.5 hours, or until the ribs are tender and the meat pulls away from the bone with slight effort.
While the ribs are cooking, prepare the spicy glaze by mixing the hot barbecue sauce, apple cider vinegar, and honey in a small bowl. Set aside.
Once the ribs are done baking, carefully remove them from the oven and discard the aluminum foil.
Preheat your grill to medium-high heat (or use your oven's broiler if a grill is unavailable).
Brush the ribs generously with the prepared spicy glaze and grill for 5-7 minutes per side, or until the glaze is caramelized and slightly charred. If broiling, place the ribs under the broiler for 5-10 minutes, keeping a close eye to avoid burning.
Remove the ribs from the grill or oven, let them rest for 5 minutes, and then slice into individual ribs for serving.
Serve hot with additional barbecue sauce on the side if desired!
Nutrition Facts
Calories |
5879 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 400.3 g | 513% | |
| Saturated Fat | 137.9 g | 690% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1232 mg | 411% | |
| Sodium | 4668 mg | 203% | |
| Total Carbohydrate | 199.1 g | 72% | |
| Dietary Fiber | 7.1 g | 25% | |
| Total Sugars | 168.6 g | ||
| Protein | 386.8 g | 774% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 392 mg | 30% | |
| Iron | 24.5 mg | 136% | |
| Potassium | 5330 mg | 113% | |
*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.
