Sweet & Spicy BBQ Ribs
a dinner recipe
She’s from America. He’s from Russia. They met as students in Czechia, got married in Slovenia, and have been eating their way around the world together ever since! Now based in Lincoln, Nebraska, Brit and Viktor enjoy creating globally inspired recipes that allow you to travel the world without leaving your kitchen. On their blog, Whisked Away Kitchen, you'll find adventurous recipes that are flavorful, attainable and perfect for entertaining friends and family. Follow along at whiskedawaykitchen.com or on Instagram
@thewhiskedawaykitchen.
These melt-in-your-mouth ribs are coated in a delicious sweet and spicy rub and then slow-cooked until incredibly tender. Finish them with a blast of high heat and your favorite barbecue sauce for a caramelized glaze that makes them irresistible!
TIME (ACTIVE) | 20 M
TIME (INACTIVE) | 2 H
TOTAL | 2 H 20 M
3-4 SERVINGS
- In a small bowl, combine the Five Pepper Cacao Rub, salt and brown sugar.
- Pat the ribs dry and rub the spice mixture onto all sides of the ribs. Wrap in plastic wrap and refrigerate for at least 2 hours and up to overnight.
- Preheat oven to 250°F and place the oven rack in the middle.
- Discard the plastic wrap. Wrap the ribs in two layers of foil and seal tightly. Place on a rimmed baking sheet and cook for 2 hours.
- Discard the foil. Place the ribs back on the pan meaty side up. Continue cooking for 1.5-2 hours or until the ribs are tender.
- Turn the oven to broil. Generously brush the ribs with barbecue sauce and cook for 5 minutes or until the ribs are lightly caramelized.
Leftover ribs can be stored covered in the refrigerator for up to 4 days.
Instead of broiling, finish your ribs on the grill. Heat the grill to medium-high and cook, basting with barbecue sauce, until charred.
(Salt-Free)
spice blend collab
Five Pepper Cacao Rub is the key ingredient to mouthwatering barbecue ribs and the perfect steak tacos. The cacao doesn’t yield an obvious chocolate flavor, but instead brings depth, complexity and a subtle earthiness to the blend. The richness of the cacao is balanced by five types of ground chile peppers, ranging from sweet and fruity to sharp and smoky. This versatile spice blend is moderately spicy and can be used to add bold flavor to pork, beef, lamb, chicken and even fish.
How To Use
- Replace your chili powder with this blend to create a hearty and flavorful bowl of beef chili.
- Combine the spice blend with salt and rub on flank steak or top sirloin for steak tacos.
- Rub pork shoulder with this blend to level up your favorite pulled pork recipe.
- Brush your salmon with a bit of oil and this cacao rub before grilling.
Tips & Tricks- Don't forget the salt! This spice blend does not contain salt. Make sure to generously salt your meat when using this spice blend as a rub.
- Add a bit of brown sugar. Adding a bit of brown sugar to this spice blend will give you a sweet and salty rub and beautifully caramelized crust. We especially recommend a bit of brown sugar for pork and salmon!
