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Sweet and Spicy Pork Ribs Recipe

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These Sweet and Spicy Pork Ribs are smoky, super succulent and tender. Made with a delicious spice rub that becomes a wonderful sauce as they slow roast to perfection, everyone flips for them.Smoky, Sweet and Spicy Pork Ribs piled on a dark magenta platter on a wood table

Inspiration

My husband’s birthday was last week, and I love that he requested these Sweet and Spicy Pork Ribs recipe for dinner!

Do you remember my husband’s culinary story?

He was a Vegetarian for 21 years and a year or so ago he decide to eat meat again.  Why?  You can check out his explanation here. I encourage you to, as it’s quite entertaining.

While none of his (often quirky) eating habits have ever truly bothered me, I do love his new meat eating ways. Especially this time of year as it cools down, when I typically start cooking all sorts of comfort food meals, which often include slow roasted meats.

raw pork ribs covered in spice rub

What’s in Sweet and Spicy Pork Ribs?

  • pork ribs
  • brown sugar
  • smoked paprika
  • chile powder
  • garlic powder
  • onion powder
  • smoked sea salt, pepper

Sweet and Spicy Pork Ribs recipe on foil, not cutThese Sweet and Spicy Pork Ribs are so incredibly succulent and tender! And the spices pack every bite with delicious flavors! The smoky and spicy flavors in the rub, along with the touch or brown sugar make for such a great combination.

As the spices cook slowly with the pork, they “melt” into a sauce of sorts, coating each piece of meat.

cooked Sweet and Spicy Pork Ribs on foil

Whether you’re having guests or an intimate dinner with family, everyone will be wowed!

Sweet and Spicy Pork Ribs piled up on a dark magenta platterI hope you enjoy every last bite and lick of these oh-so-tasty sweet and spicy pork ribs!

More delicious pork rib recipes:

Smoky, Sweet & Spicy Pork Ribs -- Super succulent and tender, these pork ribs are made with a delicious spice rub that becomes a wonderful sauce as they slow roast to perfection.

Smoky, Sweet and Spicy Pork Ribs Recipe

Valentina K. Wein
These Sweet and Spicy Pork Ribs are smoky, super succulent and tender. Made with a delicious spice rub that becomes a wonderful sauce as they slow roast to perfection, everyone flips for them.
4.34 from 3 votes
Print
Prep Time 15 mins
Cook Time 2 hrs 15 mins
Total Time 2 hrs 30 mins
Course Main Course
Cuisine American
Servings 4
Calories 581 kcal

Ingredients
  

Instructions
 

  • Preheat the oven to 300°F and adjust a rack to the center.
  • In a small bowl, combine the sugar, paprika, chile powder, garlic powder and onion powder. Mix to blend. Set aside.
  • Add two layers of foil -- or one layer of heavy-duty foil -- on a baking sheet. Set aside.
  • Coat the bottom of a large sauté pan (preferably cast iron) with olive oil, and place it over high heat. If the rib rack is too long to fit in the pan, cut it in half, between the center ribs.
  • Place the ribs on a clean, dry surface and season both sides generously with the smoked salt and pepper.
  • Once the pan is very hot, add the ribs, meat side down. Sear them just until there's a nice golden "crust," about 3 minutes. You can use metal kitchen tongs to move them around to be sure the entire surface of the meat is seared.
  • Place the ribs, meat side up, on the foil-lined baking sheet and sprinkle half of the spice mixture over them. They should be very well coated, and you should use your hands to spread it around if necessary, and gently rub it in.
  • Flip them over and add the remaining spice mixture to the bony side, again, using your hands to spread it around and rub it in.
  • Keeping the ribs meat side down, wrap them in the foil -- crimping it together at the top and on each end. There should be a couple of inches of air space between the ribs and the foil.
  • Keep the wrapped ribs on the baking sheet and then place them in the preheated 300°F oven until they're very tender (a knife should very easily be able to slide into the thickest part of the rib meat), at least 2 hours. About halfway through the cooking time, remove from the oven, open the foil and flip the ribs over. Use a large spoon to baste them with any juices in the foil. Re-seal the foil and put them back in the oven for the remaining cooking time.
  • Let the ribs rest, uncovered, for about 5 minutes, and then slice between each bone to separate them.
  • Serve!

Notes

I used mild chile powder, but depending on the amount of heat you want, you can use whatever intensity you like. Mild, medium, or hot.
I loved smoked salt for this recipe, but if you use regular sea salt, it'll still be delicious!
Keywords good for summer bbq, pork rib recipes, best spice rubs
Have you tried this recipe?I'd love to see it on Instagram! Tag me at @cookingontheweekends or leave a comment & rating below.

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Comments

    • valentina says

      That’s great, Kaye! I hope you love it — would be delicious along side some of your beautiful veggies from the garden! 🙂

      Reply

  6. David says

    Oh, my – they look so succulent! I have never been a rib guy, but lately they have been appealing to me a lot. Must mean I should make some, and use this recipe! xo

    Reply

    • valentina says

      I hear you! Sometimes it’s nice to be inside with an oven instead of outside with a grill. (Though I do love a smoky flavor!) Oven is perfect for this. Hope you enjoy & thank you! 🙂

      Reply

  12. Ann says

    made this thrice already. last was last night and it was a success! It was a success the first time… the second time and even the third time so it means one thing… 🙂 thank you for sharing this recipe!

    Reply

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