A Smoky, Sweet and Spicy Pork Ribs Recipe! These ribs are super succulent and tender, and are made with a delicious spice rub that becomes a wonderful sauce as they slow roast to perfection.
My husband’s birthday was last week, and I love that he requested these Smoky, Sweet and Spicy Pork Ribs recipe for dinner! Love it!
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.
In the past I was less likely to make something like this sweet and spicy pork ribs recipe, because he wouldn’t have even had one bite. And now he’ll eat one rib, after the other, after the other!
There are all sorts of fantastic pork ribs recipes out there. I love Vietnamese Braised Pork Ribs and Coffee Ribs, and now these Smoky, Sweet and Spicy Pork Ribs are at the top of my list.
They’re 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. And 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!
Enjoy every last bite and lick of this oh-so-tasty sweet and spicy pork ribs recipe!
A Smoky, Sweet and Spicy Pork Ribs Recipe! These ribs are super succulent and tender, and are made with a delicious spice rub that becomes a wonderful sauce as they slow roast to perfection.
- 3 tablespoons golden brown sugar
- 1 1/2 tablespoons smoked paprika
- 2 teaspoons mild chile powder (see notes)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- smoked sea salt and freshly ground black pepper (see notes)
- olive oil for the pan
- 2 1/2 pounds pork ribs
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Preheat the oven to 300 degrees F and adjust a rack to the center.
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In a small bowl, combine the sugar, paprika, chile powder, garlic powder and onion powder. Mix to blend. Set aside.
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Add two layers of foil -- or one layer of heavy-duty foil -- on a baking sheet. Set aside.
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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.
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Place the ribs on a clean, dry surface and season both sides generously with the smoked salt and pepper.
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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.
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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.
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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.
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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.
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Keep the wrapped ribs on the baking sheet and then place them in the preheated 300 degree 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. Reseal the foil and put them back in the oven for the remaining cooking time.
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Let the ribs rest, uncovered, for about 5 minutes, and then slice between each bone to separate them.
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Serve!
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!
Can’t wait to try this! Onion and garlic powder I don’t keep on hand. But I still have some of your smoked paprika you gave me! YUMMM
That’s great, Kaye! I hope you love it — would be delicious along side some of your beautiful veggies from the garden! 🙂
Love this recipe and absolutely love your new look.
Thanks so much, Judy!!! XO
These ribs just made my mouth water and my stomach growl and its only 8am! I love smoky sweet and spicy ribs and yours truly look incredible.
Thanks, Amanda! Dinner for breakfast can be just as good as breakfast for dinner! 😉
Ribs are so delish! Your marinade sounds really tasty and easy as well.
Thank you! 😀
Your hub’s reasoning of why he’s eating meat again cracked me up so bad. Love it! I’m a meat lover so I say Go Meat! :p Oh and I’ll take some ribs with me… k thanks bye.
I’m with you – love meat! Makes my cooking life more fun now that he eats meat. 🙂
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
Give in to the craving! 😉 xo
Oh yeessss…..nothing beats a good side of smoked ribs!!
Agreed! Thanks! 🙂
Yum, yum, and more yum!!! These look absolutely incredible! Thanks for sharing your recipe.
Thanks so much, Meredith! 🙂 Enjoy!
Oh my I wouldn´t mind having these for lunch today!!
ps. great to connect via FBC!
Thank you & yes, great to connect! It’s a great group! 🙂
We love ribs here and this looks and sounds like a great recipe!
Thank you, Chris! Hope you enjoy! 🙂
I love this recipe! Personally, I am afraid of my grill so I always use my oven to do my ribs. Excellent recipe!
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! 🙂
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!
Thanks for this awesome comment, Ann. So happy you love it and here’s to 4,5,6, and so on — for successes! 🙂