Chili-rubbed ribs

This article has not been rated yet.


10 min


6 to 8 servings

* PLUS Cooking time: 60 minutes, Barbecuing Time: 14 minutes


  • 4 racks pork side ribs , about 2.5-kg total
  • 2 tbsp vegetable oil
  • 1/4 cup ketchup
  • 2 tbsp Worcestershire sauce
  • 2 tbsp chili powder
  • 1 tbsp brown sugar
  • 2 tsp ground cumin
  • 6 garlic cloves , minced, or 1 tbsp bottled minced garlic


  • Trim excess fat from ribs. Spareribs have a thin membrane running along bony side. It shrinks during cooking, causing ribs to curl, and remains tough and chewy. To remove, run a fork tine underneath membrane and lift fork to loosen. Grasp membrane firmly and pull. It should come off easily in one piece
  • To tenderize ribs, fold or cut racks in half. Place in a large saucepan and completely cover with water. Cover and bring to a boil. Then reduce heat and simmer until tender, about 1 hour. (If not using right away, wrap and refrigerate or freeze. Ribs will keep well in the refrigerator for 2 days
  • Stir oil with ketchup, Worcestershire, chili powder, sugar, cumin and garlic.
  • When ready to barbecue, oil grill and preheat barbecue. Place cooked ribs on hot grill. Barbecue 5 minutes per side. Then generously brush or spoon sauce on both sides of ribs. Continue barbecuing until coating is hot and browned, from 2 to 3 more minutes per side. Serve any remaining sauce for dipping.

Nutrition (per serving)

  • Calories
  • 428,
  • Protein
  • 28.8 g,
  • Carbohydrates
  • 6.3 g,
  • Fat
  • 31.6 g,
  • Fibre
  • 0.7 g,
  • Sodium
  • 269 mg.

Never underestimate the uses of ketchup. It’s a perfect base for a fast sweet-and-sour baste for spicy ribs