Spicy Grilled Ribs

Spicy Grilled Ribs

Spicy Grilled Ribs is rated 5.0 out of 5 by 1.
  • y_2017, m_9, d_24, h_22
  • bvseo_bulk, prod_bvrr, vn_bulk_2.0.3
  • cp_1, bvpage1
  • co_hasreviews, tv_0, tr_1
  • loc_en_US, sid_recipe.spicy-grilled-ribs, prod, sort_[SortEntry(order=SUBMISSION_TIME, direction=DESCENDING)]
  • clientName_williamssonoma
  • bvseo_sdk, java_sdk, bvseo-4.0.0
  • CLOUD, getAggregateRating, 146ms
  • REVIEWS, PRODUCT
Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 4

Most people consider ribs to be beer food. But a flavorful, spicy red wine laced with dark fruit flavors mirrors the personality of the sauce in this dish. Some Zinfandels aged in new oak barrels taste a little smoky in their finishperfect for grilled foods. For an all-American barbecue, serve with coleslaw and corn bread. For a Latin touch, serve with black beans and corn on the cob rubbed with chili powder and lime. Dependable: Zinfandel from the United States. Daring: balanced white Zinfandel or other off-dry rosé.

Ingredients:

  • 2 racks baby back ribs, about 4 lb. total
  • 2 to 3 Tbs. chili powder
  • Salt and freshly ground pepper, to taste

For the sauce:

  • 1 cup tomato ketchup
  • 1/3 cup cider vinegar
  • 1/4 cup orange juice
  • 1/3 cup firmly packed brown sugar or 1/2 cup honey
  • 4 garlic cloves, minced
  • 2 Tbs. Worcestershire sauce
  • 2 Tbs. chili powder
  • 1 Tbs. dry mustard
  • 2 tsp. ground cumin
  • 1/2 tsp. ground ginger
  • 1/4 tsp. ground cinnamon

Directions:

Preheat an oven to 350°F.

Rub the ribs evenly with the chili powder, salt and pepper. Place on a rack in a roasting pan and cover loosely with aluminum foil. Bake until very tender, about 1 hour.

Meanwhile, make the sauce: In a saucepan, stir together the ketchup, vinegar, orange juice, brown sugar, garlic, Worcestershire sauce, chili powder, mustard, cumin, ginger and cinnamon. Place over medium heat and bring to a simmer. Cook, uncovered, stirring occasionally, until the flavors are well blended, about 15 minutes. Remove from the heat and set aside.

Prepare a fire in a charcoal grill or preheat a broiler.

Season the ribs lightly with salt and pepper and place on the oiled grill rack or on an oiled rack in a broiler pan. Brush liberally with some of the sauce. Grill or broil until caramelized, 8 to 10 minutes. Turn, brush with additional sauce, and cook on the other side until crusty and caramelized, about 8 minutes more.

Transfer to a cutting board and cut the ribs apart. Arrange on a warmed platter and serve. Pour the remaining sauce into a small bowl and pass at the table. Serves 4.

Adapted from Williams-Sonoma Lifestyles Series, Food & Wine Pairing, by Joyce Goldstein (Time-Life Books, 1999).
Rated 5 out of 5 by from This is a Keeper This is the easiest and most delicious recipe for ribs I have ever used. I made it for friends the other night and they LOVED them. I had picked up a rack of ribs at the grocery then received an impromptu dinner invite the next day. I offered to bring ribs but then, as happens, what to do with the ribs?! I was a little leery of the recipe title, I am not a spice fan, but went with the good reviews. I reduced the chili powder a little bit out of caution. They were absolutely tender and delicious! I prepped and did the oven cooking at home then covered and transported them. We did the grilling on my friend's bbq and used the sauce I made to baste and enjoy. Btw, used the leftover sauce on chicken a couple days later. Delicious, love Williams-Sonoma!
Date published: 2012-08-05
  • y_2017, m_9, d_24, h_22
  • bvseo_bulk, prod_bvrr, vn_bulk_2.0.3
  • cp_1, bvpage1
  • co_hasreviews, tv_0, tr_1
  • loc_en_US, sid_recipe.spicy-grilled-ribs, prod, sort_[SortEntry(order=SUBMISSION_TIME, direction=DESCENDING)]
  • clientName_williamssonoma
  • bvseo_sdk, java_sdk, bvseo-4.0.0
  • CLOUD, getReviews, 34ms
  • REVIEWS, PRODUCT