Hot and Spicy BBQ Ribs
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Heat
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Serves
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Dietary Info
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Prep 10 mins
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Cook 3 hrs 30 mins
The best hot and spicy barbecue ribs!
Hari says
I could eat ribs all day long, the soft, fall off the bone meat, smothered in a hot and spicy sauce is what happy eating is all about. Now this is a hot dish but remember you can reduce the chillies to suit you or miss them out completely if you want to do this for the kids.
I know there are many, many rib recipes out there so I wanted to throw mine into the ring too. I love it and I want you guys to love it too. So throw in all the ingredients and enjoy the long slow cooking - You can thank me later!
- Ingredients
- Method
- 2 racks of ribs
Dry Rub
- 3 tbsp fennel seeds
- 1 tsp peppercorns
- 2 tbsp cumin seeds
- 1 tbsp heaped smoked paprika
- 1 tsp salt
Wet Glaze
- 2 tbsp tomato ketchup
- 2 tbsp brown sauce
- 2 tbsp honey
- 1 tbsp hot chilli sauce or 4 hot birds eye chillies, minced
- 1 tsp chilli powder
- 1 tbsp soy sauce
Method
- Heat your oven to 140ºC.
- Using a knife scrape the underside of the ribs on one end and you will see there is a transparent membrane present. Pull this membrane (use a cloth for grip) from the back of the ribs to remove it. Remove any excess fat too.
Dry Rub
- In a pestle and mortar bash up the fennel, cumin and pepper and put into a bowl then stir in the paprika and salt.
- Place the ribs on an oven tray and rub the dry spices all over the ribs. Cover with foil and cook in the oven for 3-4 hours.
Wet Glaze
- Meanwhile, make up the glaze and when the ribs are ready smear half the marinade over the ribs on both sides.
- Increase the temperature of the oven to 200ºC and return the ribs to the oven for 10 minutes.
- Every few minutes spoon over a little more of the glaze and replace in the oven for a final 20 minutes until the ribs are sticky and delicious.
Nutritional information
| Typical values* | per Serving |
|---|---|
| Calories | 263 |
| Fat (g) | 9 |
| of which saturates (g) | 4 |
| Carbohydrates (g) | 18 |
| of which sugars (g) | 11 |
| Fibre (g) | 2 |
| Protein (g) | 25 |
| Salt (mg) | 971 |
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