Hot & Spicy Beef Back Ribs

These Hot & Spicy Beef Back Ribs are a bold, flavor-packed main course that combines the richness of slow-cooked beef with a zesty, fiery glaze. The ribs are first steamed in foil packets to ensure they become fork-tender, then finished over coals or a broiler for a charred, smoky exterior. The sauce is a vibrant mix of ketchup, lemon juice, cinnamon, and crushed red pepper, offering a perfect balance of sweet, sour, and heat. This dish is ideal for summer barbecues, family gatherings, or any occasion where you want to serve a hearty, protein-rich meal that stands out. The combination of tender meat and the spicy-sweet glaze makes it an unforgettable experience for spice lovers.

Cooking Method: Boiling

Cuisine: Global

Courses: Main Courses

Difficulty: Advanced

Servings: 10

Calories: 1029.3

Dietary: Gluten-free

Description

These Hot & Spicy Beef Back Ribs are a bold, flavor-packed main course that combines the richness of slow-cooked beef with a zesty, fiery glaze. The ribs are first steamed in foil packets to ensure they become fork-tender, then finished over coals or a broiler for a charred, smoky exterior. The sauce is a vibrant mix of ketchup, lemon juice, cinnamon, and crushed red pepper, offering a perfect balance of sweet, sour, and heat. This dish is ideal for summer barbecues, family gatherings, or any occasion where you want to serve a hearty, protein-rich meal that stands out. The combination of tender meat and the spicy-sweet glaze makes it an unforgettable experience for spice lovers.

Ingredients

7 pound Beef back ribs
3/4 cup Water, divided
1 cup Ketchup
2 tablespoon Lemon juice
1 teaspoon Ground cinnamon
1 teaspoon Hot pepper sauce
1/2 teaspoon Crushed red pepper

Directions

1
Preheat grill or charcoal cooker to medium-low heat.
2
Cut heavy aluminum foil into double-thick rectangles large enough to wrap each slab of ribs individually.
3
Place each slab of ribs meat-side down in the center of a foil rectangle.
4
Sprinkle 2 tablespoons of water over the rib bones of each packet.
5
Bring two opposite sides of the foil together over the top of the ribs to form a packet.
6
Fold the edges over 3 to 4 times, pressing the crease tightly each time to seal, leaving a small amount of air space inside.
7
Flatten the foil at one end, crease to form a triangle, and fold over several times toward the package, pressing tightly to seal. Repeat on the other end.
8
Place the sealed foil packets on the grill grid directly over low to medium coals.
9
Cover the cooker and cook for 1 1/2 hours, turning the packets every 30 minutes to ensure even cooking.
10
Meanwhile, combine ketchup, remaining 1/2 cup water, lemon juice, cinnamon, hot pepper sauce, and crushed red pepper in a small saucepan.
11
Bring the sauce mixture to a boil over medium heat.
12
Reduce heat to low and simmer the sauce slowly for 10 to 12 minutes, stirring occasionally, until slightly thickened.
13
Remove ribs from the foil packets carefully, discarding the cooking liquid.
14
Place the ribs on the grill grid over medium coals.
15
Broil or grill the ribs for 30 to 40 minutes, turning occasionally and brushing generously with the spicy ketchup sauce until caramelized and heated through.
16
Serve the ribs hot, accompanied by the remaining sauce on the side.

Nutrition Facts

Servings 10

Amount Per Serving
Calories 1029.3kcal

% Daily Value *
Total Fat 59.6g92%
Saturated Fat 23.8g119%
Cholesterol 309.9mg104%
Sodium 781.4mg33%
Total Carbohydrate 8.9g3%
Dietary Fiber 0.4g2%
Sugars 6.7g
Protein 103.5g207%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For best results, use high-quality beef back ribs. Ensure the foil packets are sealed tightly to trap steam, which helps tenderize the meat.

If you do not have a charcoal grill, you can use a gas grill or an oven broiler for the final cooking step. Adjust cooking time as needed based on your equipment.

Adjust the amount of hot pepper sauce and crushed red pepper to suit your preference for spiciness.

Leftover ribs can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.

This recipe is ideal for outdoor gatherings. Prepare the sauce ahead of time to streamline the grilling process.

Keywords: beef ribs, spicy ribs, barbecue, grilled ribs, ketchup sauce, lemon pepper, cinnamon spice, crushed red pepper, smoked beef, foil pack ribs, hot sauce, beef back ribs, bbq sauce, spicy beef, grilling tips, tender ribs, summer meal, family dinner

Read it online: https://www.chefs-mate.com/recipe/hot-spicy-beef-back-ribs/