Spicy Picante Ribs
Get ready to elevate your barbecue game with these tantalizing Spicy Picante Ribs! This recipe features tender, fall-off-the-bone pork ribs coated in a bold dry rub of garlic, paprika, and cayenne, then slow-baked to perfection. The star of the show is the homemade picante sauce, a fiery blend of tomato paste, hot sauce, honey, and apple cider vinegar, which creates a sticky, caramelized glaze when the ribs are finished on the grill or under the broiler. Perfectly balanced with a hint of sweetness and a kick of heat, these ribs are ideal for summer cookouts or game-day feasts. Garnished with fresh cilantro, they’re as visually appealing as they are delicious. Make these Spicy Picante Ribs your go-to for unforgettable flavor!
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Recipe Information
Ingredients
- 2 racks Pork ribs
- 2 tablespoons Olive oil
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1.5 teaspoons Paprika
- 0.5 teaspoon Ground cayenne pepper
- 1 teaspoon Ground black pepper
- 1 teaspoon Salt
- 4 tablespoons Tomato paste
- 3 tablespoons Hot sauce
- 2 tablespoons Honey
- 2 tablespoons Apple cider vinegar
- 2 tablespoons Brown sugar
- 0.25 cup Water
- 2 tablespoons Fresh cilantro (for garnish)
Instructions
Preheat your oven to 300°F (150°C).
Remove the membrane from the back of the pork ribs for more tender results. Pat the ribs dry with a paper towel.
In a small bowl, mix garlic powder, onion powder, paprika, cayenne pepper, black pepper, and salt to create the dry rub.
Drizzle the olive oil over the ribs and rub it in to coat evenly. Sprinkle the dry rub mixture over the ribs, covering both sides, and massage it into the meat.
Wrap each rack of ribs tightly in aluminum foil and place them on a baking sheet. Bake in the preheated oven for 2.5 hours until the ribs are tender.
While the ribs are baking, prepare the picante sauce. In a medium saucepan over medium heat, combine tomato paste, hot sauce, honey, apple cider vinegar, brown sugar, and water. Stir well and simmer for 10 minutes, allowing the flavors to meld. Set aside.
Once the ribs are done baking, remove them from the oven and carefully unwrap the foil. Brush a generous amount of the picante sauce over both sides of the ribs.
Increase the oven temperature to 400°F (200°C) or preheat your grill to medium-high heat.
Return the sauced ribs to the oven (or place them on the grill) and cook for an additional 15-20 minutes, basting with more sauce halfway through cooking, until the sauce is caramelized and sticky.
Remove the ribs from the oven or grill and let them rest for 5 minutes.
Slice the ribs into portions, garnish with fresh cilantro, and serve with any remaining picante sauce on the side.
Nutrition Facts
Calories |
4522 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 354.3 g | 454% | |
| Saturated Fat | 126.5 g | 632% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1210 mg | 403% | |
| Sodium | 4172 mg | 181% | |
| Total Carbohydrate | 80.8 g | 29% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 69.5 g | ||
| Protein | 249.2 g | 498% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 448 mg | 34% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 4483 mg | 95% | |
*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.
