Classic spicy barbecued ribs are a dish that is the perfect combination of succulent meat, the rich aroma of spices and a delicate, smoky note straight from the grill. Anyone who has tried this speciality at least once knows that it is a real feast for the palate. The ribs are first thoroughly marinated, allowing the meat to take on the full flavours and aromas. They are then slowly grilled, making them extremely soft and juicy. The preparation makes the meat melt-in-the-mouth, while the spicy seasoning adds its characteristic, distinctive flavour.
This dish is the perfect choice for any occasion, from family dinners to outdoor summer parties. Served with a variety of accompaniments such as coleslaw salad, roast potatoes or crusty fresh bread, it is sure to please every palate. Preparing classic spicy barbecued ribs may require some time and patience, but the end result is well worth it. This is a dish that lingers in the memory and is always associated with warm summer evenings spent with loved ones.
INGREDIENTS
- 2 kg pork ribs
- 2 tbsp olive oil
- 4 cloves of garlic, finely chopped
- 2 tablespoons soy sauce
- 2 tbsp Worcestershire sauce
- 2 tablespoons Dijon mustard
- 2 tbsp honey
- 2 tablespoons brown sugar
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon sweet paprika
- 1 teaspoon hot pepper (or more if you like it very spicy)
- 1 teaspoonful of roma cumin
- 1 teaspoon chilli powder
- 1/2 cup ketchup
- 1/4 cup apple cider vinegar
INSTRUCTIONS
Preparation of the marinade:
- In a large bowl, mix olive oil, chopped garlic, soy sauce, Worcestershire sauce, Dijon mustard, honey and brown sugar.
- Add salt, pepper, sweet paprika, hot paprika, cumin and chilli powder. Mix thoroughly.
Marinating the ribs:
- Wash the ribs and pat dry with a paper towel.
- Place the ribs in a large dish and pour over the prepared marinade, making sure each piece is well coated.
- Cover the dish with cling film and place in the fridge for at least 4 hours, or preferably overnight, to allow the flavours to meld well.
Barbecue preparation:
- Preheat the grill to medium-high heat.
- If you are using a charcoal grill, make sure the coals are well lit and evenly distributed.
Grilling:
- Remove the ribs from the fridge and leave at room temperature for about 30 minutes.
- Grill the ribs for about 5-7 minutes on each side until golden.
- Reduce the heat of the grill to medium and continue grilling for another 30-40 minutes, turning the ribs every so often and basting them with the marinade.
Glazing:
- In a small bowl, mix ketchup and apple cider vinegar.
- For the last 10 minutes of grilling, brush the ribs with a mixture of ketchup and vinegar for a lovely glaze.
Serving:
- After removing the ribs from the grill, let them rest for about 10 minutes before slicing.
- Serve the ribs with your favourite accompaniments such as coleslaw salad, roast potatoes or fresh bread.
NOTES
- For an even more intense flavour, you can add more hot peppers or chilli powder to the marinade.
- If you prefer milder ribs, reduce the amount of spicy seasoning.
- You can prepare the ribs in the oven if you don't have access to a grill. Bake at 180°C for about 2 hours, basting regularly with the marinade.
- The ribs taste best fresh after preparation, but you can also reheat them in the oven the next day.
Polski
English (UK)