Spicy Bbq Recipe

Prepare ribs

Preheat oven to 275°F (135°C). Remove membrane from the back of the ribs by sliding a knife under the membrane at one end, then grab and pull it off (use a paper towel for grip). Pat ribs dry with paper towels.

Make dry rub

In a small bowl combine kosher salt, black pepper, smoked paprika, brown sugar, garlic powder, onion powder and cayenne. Mix until even.

Apply rub: Liberally coat both sides of the ribs with the dry rub, pressing it into the meat. Wrap each rack tightly in aluminum foil (place ribs meat-side up) to seal moisture. Let rest in the refrigerator for 30 minutes to 2 hours (or at room temperature for 20–30 minutes) to allow the rub to adhere.

Bake low and slow: Place wrapped ribs on a baking sheet and bake in the preheated oven for 2.5 to 3 hours, or until the meat is tender and pulls back from the bones about 1/4 to 1/2 inch. Internal texture should be very tender but not falling completely off the bone.

While ribs cook, make the sauce: In a small saucepan over medium heat combine ketchup, apple cider vinegar, brown sugar, honey, Worcestershire sauce, soy sauce, sriracha, chopped chipotle, smoked paprika, minced garlic, black pepper and 2 tablespoons of water. Stir to combine.

Simmer: Bring the sauce to a gentle simmer, reduce heat to low and simmer, stirring occasionally, for 8–10 minutes until slightly thickened and flavors meld. Taste and adjust heat or sweetness: add more sriracha for heat, more honey for sweetness, or a splash more vinegar for brightness.

Finish sauce: Remove from heat and stir in the butter until melted for gloss and richness. Keep warm until ribs are ready to glaze.

Glaze and broil (or grill): When ribs are tender, remove from oven and carefully open foil (watch the steam). Preheat broiler to high (or preheat a grill to medium-high). Brush a generous layer of the spicy BBQ sauce over the top of the ribs. Place ribs on a foil-lined sheet pan and broil 3–5 minutes until the sauce is bubbling and caramelized (watch closely to avoid burning). If using a grill, place ribs sauce-side up over direct heat for 2–4 minutes, turning once, until caramelized.

Second glaze (optional): Remove from heat and brush a second thin layer of sauce for a sticky finish.

Rest and serve: Let ribs rest 5 minutes. Slice between bones into portions. Garnish with chopped cilantro and serve with lime wedges on the side for a bright squeeze if desired.