Sweet-and-Spicy Ribs
Sweet-and-Spicy Ribs is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Preheat oven to 325°F.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPreheat oven to 325°F.
Combine brown sugar, paprika, cayenne, garlic powder, and 3 tablespoons salt in a small bowl; set aside 1/4 cup spice mixture.
Pat ribs dry with paper towels and rub with remaining spice mixture, massaging into crevices.
Wrap each rack in a double layer of foil, crimping edges to seal tightly.
Place each foil packet on a rimmed baking sheet and bake until meat is fork-tender at the thickest part but not falling off the bone, 2–3 hours.
Tear open a corner of each foil packet and carefully pour juices from ribs into a large heatproof measuring cup.
Let juices settle, then spoon fat from surface and discard.
Heat butter in a medium saucepan over medium, stirring often, until it foams, then browns (do not burn), 5–8 minutes.
Add juices from ribs and 1/4 cup reserved spice mixture and bring to a simmer.
Cook until reduced by one-third, 15–20 minutes.
Remove sauce from heat, add vinegar, and season with salt.
Prepare grill for medium-high heat; oil grate.
Remove ribs from foil and grill, basting with sauce and turning occasionally, until charred in spots, 5–7 minutes.
Transfer to a cutting board and let rest 10 minutes.
Slice between ribs and serve with remaining sauce.
Ribs can be baked 1 day ahead; let cool in foil, then chill.
Bring to room temperature before grilling.
Sauce can be made 1 day ahead; cover and chill.
Reheat over low.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.