Hot Stuff Ribs Recipe
Our hottest ribs. Herbs & homemade sauce.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Ribs & Marinade
Hot Herb & Honey Sauce
Finishing & Garnish
Method
Ribs & Marinade
Prepare ribs
Preheat oven to 300°F (150°C). Remove membrane from the back of the ribs: slide a small knife under the membrane at one end, loosen it and pull it off using a paper towel for grip.
Pat ribs dry with paper towels. Rub both sides with olive oil.
Combine kosher salt, black pepper, smoked paprika, garlic powder, and dried oregano in a small bowl. Evenly rub the spice mix onto both sides of the ribs, pressing it into the meat.
Wrap each rack tightly in aluminum foil, place on a rimmed baking sheet, and bake in the preheated oven for 2 to 2 1/2 hours, until very tender (meat should pull back from the bone and be easily pierced with a fork).
Hot Herb & Honey Sauce
While ribs are in the oven (about 30–45 minutes before they finish), make the sauce. In a small saucepan over medium heat, melt butter and add tomato paste. Cook, stirring, 1–2 minutes to deepen the tomato color.
Add apple cider vinegar, honey, brown sugar, soy sauce, hot sauce, chopped chipotle, and water. Whisk together and bring to a gentle simmer.
Stir in fresh rosemary, thyme, and cilantro. Simmer gently 5–7 minutes, stirring occasionally, until sauce is slightly reduced and glossy. Taste and adjust heat by adding more hot sauce or a pinch of sugar if needed. Finish with fresh lime juice and remove from heat.
If you prefer a smoother sauce, let it cool slightly and pulse 2–3 times in a blender or use an immersion blender to combine herbs into the sauce. Return to pan to keep warm.
Finishing & Serve
Brush a generous layer of the hot herb & honey sauce over the top of each rack. Place ribs, sauce-side up, on the baking sheet (or on the grill) and cook 8–12 minutes until sauce is caramelized and slightly charred at the edges. Watch closely so it doesn't burn.
Remove ribs and let rest 5 minutes. Sprinkle with chili flakes, toasted sesame seeds and extra chopped cilantro. Cut between bones into individual ribs.
Serve with lime wedges to squeeze over ribs for a bright finish. Offer extra sauce on the side for dipping.