Sweet and Spicy BBQ Ribs
Welcome to this month’s first recipe, all about sweet and spicy ribs. Texas is known for its grilling, right? With the heatwave that’s melting us, we wanted to get out of the kitchen and work outside where there’s hopefully going to be a breeze. So we went digging and found this great recipe tucked into the back of the recipe book that sounded perfect to share. It’s even got a delicious side of grilled (or broiled) peaches to pair with it and tame some of the heat.
4 pounds pork spareribs
½ cup chili sauce
½ cup hoisin sauce
¼ cup packed brown sugar
¾ tsp ground allspice
½ tsp hot pepper sauce
4 medium size ripe peaches
2 Tbsps peach preserves
About 2 hours before serving or a day ahead
Take your rack of ribs and cut them into two-rib portions. This means you won’t be fighting as much for space later, and they’re easier to flip with tongs.
Put an 8-quart saucepot over high heat, add in the ribs, and enough water to cover. Bring it to a boil. Put a lid on top of that and turn the heat down to a simmer. Leave that there for an hour to get the meat tender.
Using tongs, remove teh ribs from the saucepot and put them on a platter.
If you plan to grill right away, go start the barbecue. If you’re cooking the ribs later, put them in the fridge covered in foil.
About 1 hour before serving
Prepare your outdoor grill, remember, coals need at least 30 minutes to heat fully. Meanwhile, mix chili sauce, hoisin sauce, sugar, allspice and hot pepper sauce. (If you want to check out how to make your own chili or hot pepper sauces, check out the notes below.)
Cook your ribs over medium heat, 15 to 20 minutes to heat them through. Brush with the sauce frequently during the last 10 minutes to keep them from charring. (Unless you’re like our bloggers and prefer a bit of char on your ribs. Then just be careful.)
Cut all of the peaches in half and discard the pits. Grill the peach halves with ribs, turning and brushing them with preserves until hot and browned. This should take roughly 5 minutes. Remove ribs and peaches from the grill, transferring to a platter and enjoy.
When you’re done and it’s time to clean up, throw your grill grates into the dishwasher for an easier cleanup.
If you can’t grill, due to weather or what have you, try broiling your ribs.
Start off by precooking the ribs and prepping the sauce same as we did above.
Roughly 30 minutes before you want to serve, preheat the broiler. Arrange the ribs on a rack in the broiling pan and brush with the sauce. Broil ribs 5 to 7 inches from the heat for 20 minutes, turning and brushing with remaining sauce every 5 minutes.
Remove the ribs from the broiler and transfer them to the platter.
Grab your peaches, and just like above, cut them all in half, chucking out the pits. Place peach halves with the cut side up on the rack in the broiling pan. Brush the peaches with preserves and broil for 5 minutes.
Transfer the peaches to the platter with the ribs and enjoy a sweet and hot treat.
Let us know what you think over on our Facebook page! We’d love to hear from you and how your ribs turned out!
If this isn’t your thing, we have something completely different coming out in two weeks, so be sure to check back then.
Remember, if your appliances are giving you trouble, or if you just want someone to give them a once over, give us a call. We want to help keep your home running in tip top shape.
Call ((214) 599-0055)
Notes:
We know that most people don’t like to go and make their own chili and hot pepper sauces. It’s a lot of work after all. For those of you that do though, these recipes are for you. Please let us know how they turn out!
Chili sauce
Check out this recipe straight from Ball’s own Fresh Preserving site. This recipe is a classic and with good reason! The flavor is rich and complex and goes great anywhere you’d typically throw in chili sauce (and even a few places you hadn’t considered yet.)
The ingredient list looks like this 16 cups chopped cored peeled tomatoes (about 16 medium)
6 onions, chopped
6 green bell peppers, seeded and chopped
`2 red bell peppers, seeded and chopped
2 cups white vinegar
1 cup lightly packed brown sugar
1 clove garlic, finely chopped
1 Tbsp. freshly grated or drained bottled horseradish, optional
1 Tbsp. celery salt
1 Tbsp. mustard seeds
1 Tbsp. salt
1 tsp. ground allspice
1 tsp. ground cinnamon
1 tsp. ground mace or nutmeg
1/4 tsp. ground clove
Hot Pepper Sauce
If you’re looking to make your own hot sauce, a great place to start is at Wholefully. Her ingredient list looks like this.
1 1/2 pounds peppers of your choosing (a mix of sweet peppers and hot peppers), tops/stems removed, halved
6 cloves garlic, peeled
4 cups filtered water
4 teaspoons sea salt
1/3 cup apple cider vinegar
1 tablespoon honey or maple syrup, optional
If on the other hand you’re an aficionado and want to go a step further you can take a look at this guide we found that takes you from the very beginning, through multiple different recipes and up to creating your own business if you’re so inclined. That is over at Chili Pepper Madness.