Skip to main content

Sticky Spicy Ribs

4.3

(74)

Sticky Spicy Ribs
Photo by Romulo Yanes
Cook's note:

If you aren't able to grill outdoors, after baking ribs covered, remove top sheet of foil and continue to bake ribs, uncovered, basting generously with sauce and pan juices every 10 minutes and turning ribs after 20 minutes, 40 minutes total. Then turn on broiler and broil ribs, meaty sides up, 4 to 6 inches from heat until browned, about 3 minutes.

Read More
A pinch of sugar in the spice rub ensures picture-perfect grill marks with layers of flavor.
This version of pork skewers is made in the oven, which tastes just as good, but you could always throw these on the grill for a version closer to the original.
This summery sheet-pan dinner celebrates the bounty of the season and couldn't be simpler to make. Chorizo plays nicely with the salad, thanks to its spice.
An espresso-and-cumin-spiked rub (or brine) gives this smoked chicken impressive flavor.
Tender, well-glazed, and just spicy enough, these ribs are the ultimate grill-out food. Cook fully in the oven ahead of time and finish them on the grill.
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
Developed in the 1980s by a chef in Hong Kong, this sauce is all about umami.
There are many things that appeal about a Basque cheesecake—it's crustless (one less job) and is meant to look “rustic” with its wrinkled and jagged sides.