Sweet-and-Spicy Ribs

Ingredients for Sweet-and-Spicy Ribs

• 150g (packed) light brown sugar

• 50g smoked paprika

• 2 tablespoons cayenne pepper

• 2 tablespoons garlic powder

• 3 tablespoons kosher salt, plus more

• 2 St. Louis-style pork ribs (3–1.8kg each)

• 110g (1 stick) unsalted butter

• 120ml apple cider vinegar

• Vegetable oil

How to make Sweet-and-Spicy Ribs

Preheat oven to 163°C. Combine brown sugar, paprika, cayenne, garlic powder, and 3 tablespoons salt in a small bowl; set aside 40g spice mixture.

Pat ribs dry with paper towels and rub with remaining spice mixture, massaging into crevices. Wrap each rack in a double layer of foil, crimping edges to seal tightly. Place each foil packet on a rimmed baking sheet and bake until meat is fork-tender at the thickest part but not falling off the bone, 2–3 hours. Let cool.

Tear open a corner of each foil packet and carefully pour juices from ribs into a large heatproof measuring cup. Let juices settle, then spoon fat from surface and discard.

Heat butter in a medium saucepan over medium, stirring often, until it foams, then browns (do not burn), 5–8 minutes. Add juices from ribs and 40g reserved spice mixture and bring to a simmer. Cook until reduced by one-third, 15–20 minutes. Remove sauce from heat, add vinegar, and season with salt.

Prepare grill for medium-high heat; oil grate. Remove ribs from foil and grill, basting with sauce and turning occasionally, until charred in spots, 5–7 minutes. Transfer to a cutting board and let rest 10 minutes. Slice between ribs and serve with remaining sauce.

Ribs can be baked 1 day ahead; let cool in foil, then chill. Bring to room temperature before grilling. Sauce can be made 1 day ahead; cover and chill. Reheat over low.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.