Hot ‘n Spicy Ribs

1 hr 45 min

6 servings

Feeling hot, hot, hot? These ribs are for our friends who like to bring the heat to their backyard cookouts! Steaming the ribs for longer in the oven (even up to 3 hours) will tenderize the meat even more. If your ribs are really falling off the bone, opt for the broil option to finish ‘em off to avoid a mess on the grill (see Tip).

Ingredients

  • 2 lbs (900 g) pork baby back ribs
  • 2 tbsp Berbere Seasoning or Buffalo Seasoning
  • 1⁄2 lemon
  • 1 tbsp olive oil
  • 1 tbsp ketchup

Preparation

  1. Preheat oven to 300° F. Place Cooling Racks on unlined Sheet Pan. Pour 1 cup water into pan.
  2. Rub each side of ribs with 1⁄2 tbsp seasoning. Place ribs on racks and tightly cover pan with foil. Bake 90 min.
  3. Meanwhile, in a small bowl, whisk remaining 1 tbsp seasoning with lemon juice, oil, and ketchup.
  4. Preheat barbecue to medium-high heat. Lightly brush with oil to prevent sticking.
  5. Remove ribs from oven. Brush half of the reserved seasoning mixture over both sides of ribs.
  6. Grill ribs, with lid open, 2–3 min per side. Remove from grill and brush with remaining marinade.

Nutritional Information

Per serving: Calories 330, Fat 25 g (Saturated 9 g, 0.2 0 g), Cholesterol 90 mg, Sodium 370 mg, Carbohydrate 2 g (Fiber 1 g, Sugars 1 g), Protein 24 g.

Tips

Pork ribs will often have a tough membrane on the curved bone side of the rack. Remove that membrane before rubbing seasoning on ribs by grabbing one corner of the membrane with a paper towel and pulling it away from the bones.

No grill? Discard water from pan after steaming. Place ribs back on Cooling Racks and broil on top rack of the oven, 2–3 min per side.