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.
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.
What’s in Sweet and Spicy Pork Ribs?
- pork ribs
- brown sugar
- smoked paprika
- chile powder
- garlic powder
- onion powder
- smoked sea salt, pepper
These 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.
Whether you’re having guests or an intimate dinner with family, everyone will be wowed!
I 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 and Spicy Pork Ribs Recipe
- 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.
- 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.
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