My husband is in love with this sweet and spicy pork ribs recipe. He is a fan of sweet, but he is more of a fan of spicy. Whenever I combine those two ingredients in one dish, he will fall faster than a raging waterfall. He’s so in love with food already; and if you combine all of his favorites in one dish, he’ll worship you. Kidding! He just knows how to appreciate every single dish that you serve him. I made this using an extremely hot chili powder for him, but you can use the mild one if you don’t prefer it to be too spicy.
Check out what our friends from Cooking On The Weekends have to say about this recipe:
“Smoky, Sweet & Spicy Pork Ribs — Super succulent and tender, these pork ribs are made with a delicious spice rub that becomes a wonderful sauce as they slow roast to perfection.”
Slow roasting gives this amazing recipe the advantage of absorbing all of the flavors. Because of the process, the ribs become tender and more flavorful by the minute. Who wouldn’t fall for this kind of pork ribs recipe?
Ingredients
- 3 tablespoons Domino golden brown sugar
- 1½ tablespoons McCormick smoked paprika
- 2 teaspoons Tone’s mild chile powder
- 1 teaspoon McCormick garlic powder
- 1 teaspoon McCormick onion powder
- smoked sea salt and freshly ground black pepper (see notes)
- Bertolli olive oil for the pan
- approximately 2½-pounds Tyson pork ribs
Instructions
- Preheat the oven to 300 degrees 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.
- 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.
- 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.
- 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.
- 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.
- Let the ribs rest, uncovered, for about 5 minutes, and then slice between each bone to separate them.
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Quick Tip: Smoked salt is recommended for this recipe, but if you use regular sea salt, it’ll still be delicious.
Thanks again to Cooking On The Weekends for this amazing recipe.
