Spicy Pork Ribs Recipes

ROBIN'S SPICY RIBS

Steps:

• Place the ribs in large pot with enough water to cover, and bring to a boil. Stir in the lemon juice. Cook the ribs 1 hour, until meat is tender. Drain, and place in large resealable plastic bags.
• In a medium saucepan over medium heat, mix the picante sauce, brown sugar, barbeque sauce, garlic, mustard, Worcestershire sauce, jalapeno peppers, and onion. Season with salt and pepper. Bring to a boil, reduce heat to low, and simmer 30 minutes, stirring occasionally, until thickened. Pour over the ribs in the plastic bags. Seal bags, and marinate ribs 8 hours, or overnight, in the refrigerator.
• Preheat the grill for high heat.
• Lightly oil the grill grate. Place ribs on the grill, and discard remaining marinade. Season ribs with red pepper flakes, and cook 10 to 20 minutes, turning once, until browned and crisp.

HOT AND SPICY PORK RIBS

Steps:

• Slice ribs into individual pieces, trimming excess fat.
• Boil until cooked, drain.
• (this step is optional, can be done either way).
• Combine ingredients and mix well.
• Marinate for 2-24 hours.
• Grill for best results.
• Brush on any remaining sauce while grilling or discard.
• Served with white rice.
• Note: For milder ribs, decrease hot bean paste and replace with 1/3 C BBQ sauce.

SPICY PORK RIBS WITH TANGY SLAW

Steps:

• For the ribs: Preheat the oven to 400 degrees F.
• Place the ribs in a deep pan and rub with the cumin paprika, red pepper flakes, 2 teaspoons salt and 2 teaspoons black pepper. Let sit 30 minutes.
• In the meantime, whisk together the beer, lemon zest and tomato paste. Pour over the ribs. Scatter the ribs with the tomatoes, bell peppers, onions and garlic. Cover tightly with foil and bake 3 hours.
• While the ribs are cooking, make the slaw: In a mixing bowl, whisk together the lime juice and avocado until the avocado is just broken up. Add the cabbage, cucumber, fennel, jalapeno, cilantro and onions and season well with salt and pepper. Cover and refrigerate.
• To prepare: Preheat a grill to medium-high heat. Remove the ribs from the oven and finish on the grill until the outside is crisp, 15 to 20 minutes. Serve the ribs with the slaw on the side.

SPICY PORK RIBS WITH GARLIC AND TOMATOES

Steps:

• Preheat oven to 350 degrees.
• Season ribs with salt and pepper and place in large, flame-proof roasting pan. Pour tomatoes over ribs and scatter basil on top.
• In skillet over medium-high heat, saute bacon until slightly crisp, about 4 minutes.
• Add half the garlic and all the onions and cook until browned, about 7 minutes.
• Pour in wine and let mixture simmer until reduced by half, about 10 minutes.
• Pour onion mixture over ribs, cover pan tightly with foil, and bake until meat is literally falling off the bone, 2 1/2 to 3 hours. Transfer ribs but not sauce to a plate.
• Just before serving, in skillet over high heat, warm oil. Add remaining garlic and saute until fragrant and lightly golden, about 2 minutes.
• Add vinegar and red pepper flakes and bring back to simmer. Pour garlic mixture into pan with sauce from the ribs, place it over high heat, and let it reduce by about a third, about 10 minutes.
• Add ribs to pan and toss them around to coat them in sauce and reheat them. Serve them hot, garnished with more basil, if desired.

SPICE-RUBBED RIBS

Steps:

• In a small bowl, combine the seasonings; rub over ribs. , Prepare grill for indirect heat, using a drip pan. Grill ribs, covered, over indirect medium heat for 1 hour or until meat is tender, turning occasionally.

SPICY TAMARIND PORK RIBS WITH SCALLIONS AND PEANUTS

Steps:

• Heat the oven to 300 degrees. Spread the ribs out on a cutting board and pat dry with paper towels.
• In a small bowl, combine 1/2 cup brown sugar with the garlic powder, cayenne, pepper and 1 tablespoon salt. Rub both sides of each rack with the brown sugar mix. Wrap each rack in a double layer of foil and crimp along the edges to seal. Place on a baking sheet and cook until the meat is tender but not falling off the bone, about 2 to 2 1/2 hours. Allow to cool before unwrapping, being careful of rising steam. Remove the ribs from the foil packets and cut each rack into 4- to 6-rib portions.
• While the ribs bake, add the remaining 1/2 cup brown sugar with the tamarind concentrate, chile or chile paste, honey, ginger and nutmeg to a small saucepan over medium-low heat. Stir to combine, bring to a slight simmer and cook until sauce is slightly reduced and thickened, about 8 minutes. Remove from heat, add the lime zest, season to taste with salt and allow to cool completely.
• Finish the ribs on the grill (or proceed to Step 5 to finish the ribs in the oven): Heat a gas or charcoal grill to medium. Brush the ribs on both sides with a thin coat of the glaze. Place the ribs on the grill, turning often, until the glaze is sticky and charred in spots, 5 to 7 minutes.
• Finish the ribs in the oven: Line a baking sheet with foil and arrange the ribs, meat-side up. Brush the tops with glaze and broil until glaze is set and caramelized in spots, 3 to 5 minutes.
• Brush again with the glaze and transfer the ribs to a board. Slice into individual ribs. Transfer ribs to a platter and top with scallions and crushed peanuts.

HOT AND SPICY RIBS

Steps:

• In large bowl, cover wood chips with water; soak 30 minutes.
• Drain wood chips. Prepare and heat smoker using wood chips and adding water to water pan following manufacturer's directions.
• In small bowl, mix rub ingredients. Cut rack of pork in half to fit on smoker rack if necessary. Rub spice mixture into pork.
• Place pork on rack in smoker. Cover and smoke 4 hours 30 minutes to 5 hours or until tender and no longer pink next to bones. If smoking stops, add additional wood chips through side door of smoker. Serve pork with barbecue sauce.

SPICY PORK RIBS

Steps:

• Heat oven to 180C/160C fan/gas 4. Heat the oil over a high heat in a large flameproof roasting tin. Season the pork, then fry until browned in places - don't worry about the ribs getting evenly browned, you are just looking for a little colour as it will add lots of flavour to the dish.
• Add all the remaining ingredients, except the lime zest and chilli, to the tin, stir, then arrange the ribs so they are in a single layer. Once the liquid has started to boil, transfer to the oven and roast for 1 hr, turning the ribs halfway.
• Take the tin out of the oven and carefully put back on the hob over a medium heat. The liquid will have reduced considerably. Keep turning the ribs over to coat in the sauce - they are ready once they are all covered and glossy, around 10 mins. Scatter over the lime zest and chilli flakes and serve with lime wedges and plenty of kitchen paper.

SPICY GLAZED PORK RIBS

Steps:

• Whisk gochujang, brown sugar, soy sauce, vinegar, and oil in a small bowl until smooth; season with salt.
• Toss ribs and half of marinade in a 13x9" baking dish; set aside remaining marinade. Cover ribs with foil and chill at least 4 hours.
• Preheat oven to 350°F. Bake ribs, covered, until meat is tender, about 1 hour. Uncover and increase oven temperature to 450°F. Roast, turning occasionally and brushing with reserved marinade during last 5 minutes, until ribs are deeply browned, glazed, and fork-tender, 40-45 minutes longer.
• DO AHEAD: Ribs can be marinated 1 day ahead. Keep chilled.

JAPANESE SPICY SPARE RIBS

Steps:

• Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil; set a baking rack on top.
• Rub salt and pepper over the pork ribs; place on the prepared baking sheet.
• Cook in the preheated oven, flipping once, until meat pulls away easily from the bone, 7 to 10 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
• Heat oil in a large skillet or wok over medium heat. Add celery, ginger, and garlic; cook and stir until fragrant, 2 to 3 minutes. Reduce heat to low. Mix in soy sauce, chile pepper, sake, tomato puree, sugar, balsamic vinegar, and salt; stir until sauce is combined. Remove from heat.
• Toss pork ribs in sauce until coated.