BBQ pork ribs in sweet and spicy sauce

Votes: 3

Time:
Complexity: easily
Servings: 4 - 6

Pork ribs cooked on a smoky barbecue are golden brown, crispy, and juicy, boasting a delicious crust. A glaze of sweet and spicy sauce adds a piquant flavor, adding a touch of sophistication to this dish.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Dry marinade for rubbing

2 strips of pork ribs (2.7-3.1 kg)
1/4 cup paprika
1/4 cup brown sugar
2 tablespoons coarse salt
1 tbsp. cayenne pepper
1 tbsp garlic salt
1 tbsp. ground black pepper
2 tbsp. l. rapeseed oil
Additionally: 4 cups cherry or walnut wood chips, soaked in water for at least 1 hour

Sweet and Spicy BBQ Sauce

1/2 cup vegetable oil
1 sweet onion, very finely chopped
2.5 tbsp. ketchup
2 tbsp. apple cider vinegar
1/2 cup Worcestershire sauce
1/4 cup Dijon mustard
2 tbsp ground black pepper or to taste
2 tbsp. l. brown sugar
1 teaspoon cayenne pepper, or to taste
Juice of two lemons

Ingredient Substitution Suggestions

We recommend

Cooking the dish according to the recipe:

If necessary, remove the thin membrane from the back of each rib rack; discard. Combine the paprika, brown sugar, salt, cayenne pepper, garlic salt, and black pepper in a small bowl. Brush the meat with oil, then rub it generously with the spice mixture. Let sit at room temperature for 45 minutes.
Meanwhile, preheat an indirect grill to 120°C (250°F), adding wood chips for flavor, if using. (I use bourbon barrel planks. Cherry and walnut work, but avoid mesquite.) Wrap the dampened wood chips in a double layer of heavy-duty aluminum foil. Place the foil-wrapped chips on the coals.

Place the ribs meat side up. Close the lid and cook, turning occasionally, for 2 hours 30 minutes, until the meat is smoked and falls easily off the bone.
Brush the ribs with the sweet and hot barbecue sauce and continue cooking for another 30 minutes, until the sauce caramelizes and the meat is cooked through. Serve with the sweet and hot barbecue sauce.

Sweet and Spicy BBQ Sauce

Heat oil in a saucepan over medium heat; add the onion and cook for 5-7 minutes, until softened. Add ketchup, vinegar, Worcestershire sauce, mustard, black pepper, brown sugar, cayenne pepper, and lemon juice. Bring to a boil, reduce heat to low, and simmer for 10-30 minutes, until the flavors are soft and subdued. Taste and add salt and pepper if needed.

Store barbecue sauce in the refrigerator in an airtight container for several months..

Author of the recipe - Chef Virginia Willis (USA) is a teacher of Cajun and Creole cuisine, author of books on outdoor activities, and a 2016 Laureate in the Health category.

Categories:

recipe / Backyard Recipes / Summer dishes / Main courses / Meat / Grill, barbecue / Hot smoking recipes / Grilled meat / Sauces / Barbecue glazes and sauces / American cuisine