Fall-Off-the-Bones BBQ Ribs with Spicy Sweet Chili Sauce
These oven-baked BBQ Ribs with Spicy Sweet Chili Sauce are tender enough to slide right off the bone—no smoker required. The secret is in the bold, homemade sauce made with Red Gold Folds of Honor Ketchup and Red Gold Sriracha Hot Chili Sauce Ketchup, which adds the perfect mix of tang, heat, and sweetness. Get ready for a sticky, spicy, and deeply satisfying rack of ribs. @cooksbya @thefeedfeed
These oven-baked BBQ Ribs with Spicy Sweet Chili Sauce are tender enough to slide right off the bone—no smoker required. The secret is in the bold, homemade sauce made with Red Gold Folds of Honor Ketchup and Red Gold Sriracha Hot Chili Sauce Ketchup, which adds the perfect mix of tang, heat, and sweetness. Get ready for a sticky, spicy, and deeply satisfying rack of ribs. @cooksbya @thefeedfeed
Ingredients
DRY RUB
1 tablespoon paprika1 tablespoon dry mustard1/4 cup plus 2 teaspoons dark brown sugar1 1/2 teaspoons cayenne pepper1/2 teaspoon ground ginger2 teaspoons onion powder2 teaspoons lemon pepper1 1/2 teaspoons freshly ground black pepperRIBS
1 rack baby back ribs1-2 tablespoons olive oil1 tablespoon Dijon mustardJuice and zest of 1 orange2 teaspoons kosher salt1 cup prepared dry rub , (use about 1/2 cup per side)BBQ SAUCE
1 1/2 cups dark brown sugar1/2 cup water1/4 cup Dijon mustard2 teaspoons smoked paprika1 teaspoon kosher salt1 1/2 teaspoons freshly ground black pepper3/4 cup red wine vinegar1/4 cups Red Gold® Folds of Honor Ketchup 32 oz2 cups Red Gold® Sriracha Hot Chili Sauce Ketchup 20oz1/4 cup pureed mango, from about 2 mangosInstructions
PREPARE THE DRY RUB
- Combine the paprika, mustard powder, brown sugar, cayenne pepper, ground ginger, onion powder, lemon pepper, and black pepper in a small bowl and set aside.
MARINATE THE RIBS
- Rinse ribs under cold water and pat dry. Remove silver skin from the back of the ribs, if desired. Rub ribs with olive oil and Dijon mustard.
- Add orange juice and zest directly onto the ribs and rub in. Season with kosher salt.
- Apply dry rub thoroughly—about ½ cup on each side. Wrap ribs tightly in plastic wrap and refrigerate for 4 hours or overnight.
MAKE THE BBQ SAUCE
- In a saucepan over medium-high heat, combine all ingredients except the mango.
- Simmer for about 5 minutes, then stir in the mango purée. Lower heat and cook until thickened to your liking. Cover and set aside.
COOK THE RIBS
- Preheat the oven to 325°F.
- Remove plastic wrap and loosely wrap ribs in foil. Place on a baking sheet, bake for 3 hours.
- Raise oven temp to 410°F. Unwrap ribs and pour half the BBQ sauce over them, bake uncovered for 30 minutes.
- Pour remaining sauce over ribs and cook for an additional 10–15 minutes, until deeply caramelized.
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