Fall-Off-the-Bones BBQ Ribs with Spicy Sweet Chili Sauce

4 hours
30 minutes Prep Time
4 hours Cook Time
4 Servings

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

  • 1 tablespoon paprika
  • 1 tablespoon dry mustard
  • 1/4 cup plus 2 teaspoons dark brown sugar
  • 1 1/2 teaspoons cayenne pepper
  • 1/2 teaspoon ground ginger
  • 2 teaspoons onion powder
  • 2 teaspoons lemon pepper
  • 1 1/2 teaspoons freshly ground black pepper
  • 1 rack baby back ribs
  • 1-2 tablespoons olive oil
  • 1 tablespoon Dijon mustard
  • Juice and zest of 1 orange
  • 2 teaspoons kosher salt
  • 1 cup prepared dry rub , (use about 1/2 cup per side)
  • 1 1/2 cups dark brown sugar
  • 1/2 cup water
  • 1/4 cup Dijon mustard
  • 2 teaspoons smoked paprika
  • 1 teaspoon kosher salt
  • 1 1/2 teaspoons freshly ground black pepper
  • 3/4 cup red wine vinegar

  • 1/4 cups Red Gold®32 oz Ketchup Folds of Honor

  • 2 cups Red Gold® Ketchup Sriracha Hot Chili Sauce 20oz

  • 1/4 cup pureed mango, from about 2 mangos

Instructions

Step one

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.

Step two

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.

Step three

Add orange juice and zest directly onto the ribs and rub in. Season with kosher salt. 

Step four

Apply dry rub thoroughly—about ½ cup on each side.  Wrap ribs tightly in plastic wrap and refrigerate for 4 hours or overnight.

Step five

In a saucepan over medium-high heat, combine all ingredients except the mango. 

Step six

Simmer for about 5 minutes, then stir in the mango purée. Lower heat and cook until thickened to your liking. Cover and set aside.

Step seven

Preheat the oven to 325°F.

Step eight

Remove plastic wrap and loosely wrap ribs in foil. Place on a baking sheet, bake for 3 hours.

Step nine

Raise oven temp to 410°F. Unwrap ribs and pour half the BBQ sauce over them, bake uncovered for 30 minutes.

Step ten

Pour remaining sauce over ribs and cook for an additional 10–15 minutes, until deeply caramelized.

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