This summer is going to be 100% about the BBQ and we need to be locked and loaded! Ever since the 4th of July, I’ve been grilling up a storm and the end is nowhere in sight. And if we’re talking grilling, then we gotta break these bad boys (Spicy Baby Back Ribs) out for the next festivity!
So here’s the deal with the ribs. There are 3 parts to make this recipe… first is making a pretty epic spice rub that coats the ribs. Second, the slowly cook in the oven for a few hours until the meat is super tender. Best part about both of those steps is you can do them the day before your BBQ so you don’t have to worry about it while your guests are over. And then the last part is throwing them on the grill or under the broiler for a hot second until they are crispy and perfection. Then just serve them up and away we go!
But these aren’t just any ribs. They’ve got a kick to them because hi, have you met me? I love a recipe with some zip. I mean, who else goes through red pepper flakes like they are water? THIS GIRL! The BBQ sauce mixture for these Spicy Baby Back Ribs is really something to behold. It’s loaded with tons of flavor and my all time favorite hot sauce, Cholula! I used the OG sauce because that’s what I was feeling at the time, but truth be told, any of the Cholula varieties would work. The chipotle Cholula would be out of this world too.
Anyone else been on the Cholula train for as long as they can remember? It was the hot sauce of choice in Arizona where I grew up and I have never swayed from it. The green pepper flavor – OMG. I can’t. It’s everything.
So if you’re as obsessed with Cholula as me, grab this recipe, whip them up, join the Order and get busy whipping up these Spicy Baby Back Ribs and I can promise you, you won’t be disappointed!! XOXO
Spicy Baby Back Ribs
- 1/2 cup dark brown sugar
- 2 tablespoons kosher salt
- 1/2 tablespoon dry mustard
- 1/2 tablespoon garlic powder
- 1/2 tablespoon freshly ground black pepper
- 1/2 tablespoon cayenne pepper
- 1/2 tablespoon smoked paprika
- 2 racks baby back ribs about 2 1/2 pounds each, membrane removed from the underside of each rack
For the sauce
- 1 tablespoon unsalted butter
- 1 small onion minced
- 3 garlic cloves minced
- 1 1/2 teaspoons dried thyme
- 1 cup ketchup
- 1 cup cider vinegar
- 1 cup beef broth
- 1/4 cup Original Cholula Hot Sauce
- 1/4 cup Worcestershire sauce
- 2 tablespoons molasses
- Sliced green onions
- In a small bowl, combine the brown sugar, salt, mustard, garlic powder, black pepper, cayenne and paprika. On 2 baking sheets, sprinkle the spice mix all over the ribs, pressing and patting it into the ribs. Cover with foil and refrigerate for at least 4 hours, overnight if possible.
- Preheat the oven to 250 degrees F. Keep the ribs covered in foil and roast for 3 hours, until the meat is super tender but not falling off the bone. Remove from the oven and pour off any liquid on the baking sheets.
- While the ribs are cooking, make the BBQ sauce. in a saucepan, melt the butter over medium high heat. Add the onion, garlic and thyme and cook over medium heat until the onion is translucent, about 5 minutes. Add the ketchup, vinegar, beef broth, Ccholula Hot Sauce, Worcestershire sauce and molasses and bring to a boil. Reduce to a simmer, and stir occasionally, until thick, about 30 minutes. Remove from the heat and set aside.
- Preheat the broiler or BBQ. Brush the ribs liberally with the barbecue sauce and broil or grill for about 10 minutes, turning and brushing occasionally with the sauce, until well-browned and crispy in spots. Transfer the ribs to a clean cutting board and let rest for 5 minutes. Cut in between the bones and mound the ribs on a platter. Pass any extra barbecue sauce on the side and garnish with green onions