Savory Spicy and Sweet Baby Back Ribs
Get ready to elevate your barbecue game with these Savory Spicy and Sweet Baby Back Ribs—a mouthwatering blend of tender, fall-off-the-bone meat paired with a bold balance of flavors. This recipe starts with a homemade dry rub featuring a harmonious mix of smoky paprika, garlic powder, and a hint of cayenne for a spicy kick. The ribs are slow-baked to perfection, ensuring juicy results, before being slathered in a luscious glaze made from honey, soy sauce, apple cider vinegar, and just the right touch of hot sauce. Caramelized in the oven for a sticky, finger-licking finish, these ribs strike the perfect trifecta of sweet, spicy, and savory flavors. Ideal for a weekend dinner or summer cookout, this crowd-pleasing dish is sure to satisfy barbecue enthusiasts and comfort food lovers alike.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 racks Baby back ribs
- 3 tablespoons Brown sugar
- 2 teaspoons Paprika
- 2 teaspoons Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Ground black pepper
- 0.5 teaspoon Cayenne pepper
- 2 teaspoons Salt
- 4 tablespoons Honey
- 2 tablespoons Soy sauce
- 3 tablespoons Apple cider vinegar
- 0.5 cup Ketchup
- 2 teaspoons Hot sauce
Instructions
Preheat your oven to 275°F (135°C).
Remove the membrane from the back of the baby back ribs for more tender results. Pat dry with paper towels.
In a small bowl, mix together the brown sugar, paprika, garlic powder, onion powder, ground black pepper, cayenne pepper, and salt to create a dry rub.
Generously rub the spice mixture over both sides of the ribs, ensuring an even coating.
Wrap each rack of ribs tightly in aluminum foil to seal in moisture during cooking. Place them on a baking sheet, meat side up.
Bake in the preheated oven for 2.5 hours or until the meat is tender and begins to pull away from the bones.
While the ribs are baking, prepare the glaze. In a saucepan over medium heat, combine the honey, soy sauce, apple cider vinegar, ketchup, and hot sauce. Stir and simmer for 5 minutes until the sauce has thickened slightly.
Once the ribs are done baking, carefully remove them from the foil (watch out for hot steam) and brush both sides generously with the prepared glaze.
Increase the oven temperature to 400°F (200°C) or set your broiler to high. Place the ribs back on the baking sheet and cook uncovered for an additional 10-15 minutes, brushing with more glaze halfway through, until the edges are caramelized and sticky.
Remove the ribs from the oven and let them rest for 5 minutes. Slice between the bones into individual ribs and serve hot.
Nutrition Facts
Calories |
5508 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 337.7 g | 433% | |
| Saturated Fat | 121.7 g | 608% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1309 mg | 436% | |
| Sodium | 10583 mg | 460% | |
| Total Carbohydrate | 236.1 g | 86% | |
| Dietary Fiber | 5.9 g | 21% | |
| Total Sugars | 197.7 g | ||
| Protein | 366.0 g | 732% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 877 mg | 67% | |
| Iron | 19.0 mg | 106% | |
| Potassium | 4755 mg | 101% | |
*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.
