Spicy Ribs

Slideshows: Barbecued Ribs
  • Servings: 20

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  • 12 whole slabs (sides) pork spareribs
  • 2 teaspoons sugar
  • Salt
  • 3 cups fresh orange juice
  • 2 cups unsulphured dark molasses
  • 2 cups cider vinegar
  • 1 cup tomato paste
  • 24 garlic cloves, minced
  • 2 tablespoons ground cumin
  • 4 teaspoons cayenne pepper
  • 4 teaspoons paprika
  • 1 tablespoon ground coriander
  • 2 teaspoons black pepper

How to make this recipe

  1. Preheat the oven to 400°. Place 2 slabs of ribs, meaty side up, on each of 6 large broiler pans. Mix the sugar with 1 tablespoon of salt and sprinkle on both sides of the ribs; fold the ends under if necessary. Cover the pans tightly with foil. Set 1 pan of ribs on each rack in your oven (refrigerate the rest) and roast for 10 minutes. Reduce the oven temperature to 325° and roast for 1 1/2 hours longer.

  2. In a large bowl, whisk all the remaining ingredients together with 4 teaspoons of salt. Uncover the ribs and turn them boney side up. Brush 1 cup of the sauce over the ribs and bake, uncovered, for 30 minutes. Turn the ribs meaty side up and brush with another 1 1/2 cups of the sauce. Bake for about 1 1/2 hours longer, or until very tender; rotate the pans and baste once with about 1/2 cup of the sauce halfway through.

  3. Remove the ribs from the oven and lightly coat them with more sauce. Return the oven temperature to 400° and repeat with the remaining ribs and sauce.

  4. Reheat the ribs if desired. To serve, cut between the ribs, then transfer them to a warmed large platter. Pour any remaining sauce into a bowl and serve on the side.


If you have 2 ovens with 3 racks each, by all means roast all of the ribs at once.

Suggested Pairing

The molasses glaze suggests a beer that won't get lost between bites.

Contributed By Photo © Kelsey Brown Published May 1997

504424 recipes/spicy-ribs 2013-12-06T23:51:05+00:00 Marcia Kiesel fall|summer|roasting|barbecue-cookout|game-day|american|20-for-a-crowd|weeknight-dinner may-1997, recipes,spicy-ribs 504424

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