Chili-rubbed ribs

Prep 10 min
Plus Cooking time: 60 minutes, Barbecuing Time: 14 minutes
Makes 6 to 8 servings

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4 racks
pork side ribs, about 2.5-kg total
2 tbsp
1/4 cup
2 tbsp
1 tbsp
2 tsp
ground cumin
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.

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


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