You don't have to sacrifice tenderness, juiciness, or rich, complex flavors just because you don't have a smoker, grill, or hours to spend slow-roasting these ribs. By kicking up the heat and using both a dry rub and a sauce, you can have all the impact of slow cooked ribs with half the effort in half the time.
Step 1: Ingredients
For this recipe you'll need:
- 1lb ribs
- dry rub
- bbq sauce
To make your own, combine 2 parts salt to one part ground black pepper, and one part cayenne.
A bbq sauce with tomatoes in it is going to burn, and I like the charred quality this gives the recipe. If you do not, avoid using any tomato-based bbq sauce! My current personal fave is 1849 BBQ sauce, which pushes me to the limit of the heat I can take.
It combines tomato paste, apple cider vinegar, white vinegar, brown sugar, water, molasses, liquid smoke, garlic, onion, lemon juice, salt, and chili pepper. I think the amount of chili pepper is what's key to the initial smack of heat you get when you dig into these ribs.