Rex Trulove
Barbecued pork ribs have been a family favorite ever since I can remember. This recipe results in a delicious, zesty, and tangy meal that is great both at home and on a picnic.
The zesty barbecued ribs can be made with a regular rack of pork ribs or it can be made with boneless. The sauce can also be made as zesty as you want it. In fact, the same sauce works well with chicken, too.
This is a variation of a recipe that I make that has no bite at all, since I’m the only one in the household who likes piquancy. Additionally, although the recipe calls for cooking the ribs in the oven, they can also be made on a barbecue, or even on a campfire.
Zesty barbecued pork ribs ingredients:
- 3 pounds pork ribs
- 1 onion finely diced
- 1 teaspoon minced garlic
- 2 jalapeno peppers, finely diced
- 2 cayenne peppers, diced
- 1 cup barbecue sauce (preferably homemade) or ketchup
- 1 8-oz can tomato sauce
- 2 tablespoons  Worcestershire sauce
- 2 tablespoons brown sugar
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1 cup water
Zesty barbecued pork ribs instructions:
1. Put the ribs in a baking pan and put the onions and garlic over the top. Bake the ribs at 425 F for 30 minutes.
2. While the ribs are baking, combine the other ingredients in a pot and heat to a boil over medium heat, stirring frequently. When the mixture comes to a boil, reduce the heat to a simmer.
3. Pour the sauce over the top of the ribs, return the ribs to the oven, and bake for 1 to 1 1/2 hours, basting the ribs with the sauce every half hour or so.
These ribs go great with other finger foods like corn on the cob and watermelon.
I’ve cooked these over an open campfire, in the oven, on the barbeque grill, and even on a stovetop. They are excellent every way that I’ve tried them. The biggest tip I can give, though, it to make sure that there are plenty of napkins or towels. A ‘mess-less’ meal this is not. I suppose that a person could try to eat the ribs with a knife and fork but this is truly a finger food.
If you prefer milder food, simply omit the peppers.
If you want some excellent zesty barbecued pork ribs, this is a recipe that you will likely adore.
It sounds a bit too hot for me! Glad ya’ll loved it.
If you don’t like hot foods, simply omit the hot peppers. I’m the only one in the house who loves piquancy, so I often make them without the hot peppers. I can always add homemade hot sauce to them if I want, once they are on my plate.
Although I do not eat much meat, I do have pork ribs in the fridge, Tony wants bbq ribs. I may try this recipe and even eat one.
If you do, please be sure to let me know how much he likes them, and if you eat one, I’d like your opinion, too.
that sounds really GOOD except for the peppers
so I’d have to out the peppers, I will give this one a
try when I get around to getting some country style ribs
It is really good even without the extra heat. If I make it for my wife and daughter, I also omit the peppers because they can’t take any piquancy at all.
that’s me I can’t eat the hot stuff either of ANY kind.
Sounds like a great recipe.
It is certainly one of our favorite rib recipes.
Sounds awesome! This recipe will go great with our crab feast this summer! Thanks for sharing 🙂
I never thought of having it with a crab meal but you are right. One of the sauces I make for a crab dip has many of the same ingredients as in the sauce for these ribs, so it would be a great compliment.
Definitely! We always have corn on the cob and the typical summer salads with our crab feasts as well. Usually, we do pulled pork but your ribs sound so much better!
That’s was Awesome Spicy Recipe !
It is really delicious and worth trying.
”Yes Sir Really Delicious”
excellent item, i just love pork, hard to be made at home
This meal isn’t difficult to make and it is delicious. I can’t wait for it to stop snowing. I’d like to have it on the barbecue, but our barbecue is exposed to the elements.
Not the biggest fan of pork, but I like barbecue….so might be worth trying! Thanks for sharing.
It truly is delicious. I have yet to hear anyone complain about this dish.
Nice recipe, thanks for sharing with us my friend. I look forward to seeing more of the same here.
I’ve shared a number of recipes and will most likely continue to do so in the future. :))
I love ribs but cannot handle the zest. Looks like a great recipe.
That is the best part. If you want it milder, simply omit the peppers, including the chili powder. My wife and daughter also prefer it to be tamed.
I know, I know… that is what everybody tells me. I am in the minority. 🙂
I prefer sweet ribs.
These are sweet, but not overpoweringly so. I have a rib recipe that is far sweeter.