These sticky, spicy ribs are sweet, smoky and just the right amount of messy; pair with your favourite barbecue sides for perfect backyard vibes all year round.
This Pork Egg Roll Soup has all the bold, crave-worthy flavours of your favourite takeout classic — now in a cozy bowl that’s ready in just 30 minutes.
Spicy Peach Balsamic Spareribs
Ingredients
Spice Rub:
- 2 tbsp brown sugar
- 1 tbsp paprika
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 tsp ground cumin
- 1 tsp salt
- ½ tsp pepper
Spicy Peach Balsamic Sauce:
- ½ cup peach or apricot jam
- ½ cup ketchup
- 4 tsp balsamic vinegar
- 1 tsp Worcestershire sauce
- ¼ tsp cayenne pepper (or to taste)
Method
- Spice Rub: Combine brown sugar, paprika, garlic powder, onion powder, cumin, salt and pepper in a small bowl; set aside.
- Spicy Peach Balsamic Sauce: Stir together jam, ketchup, vinegar, Worcestershire and cayenne in a small bowl until well combined; set aside.
- Preheat oven to 325°F (160°C). Line a large baking sheet with aluminum foil.
- Using a small paring knife, remove and discard membrane from non-meaty side of ribs. Coat both sides of ribs with spice rub. Transfer to prepared sheet and cover tightly with aluminum foil.
- Cook for 2 1/2 hours until meat is tender and begins to pull away but not “falling off” the bone.
- Remove ribs from baking sheet; carefully pour off accumulated juices. Return ribs to baking sheet and brush both sides with reserved sauce.
- Using oven mitts, place oven rack about 6 inches (15 cm) from broiler. Broil ribs for about 5 minutes, flipping halfway through, or until sauce begins to bubble and caramelize. Let cool slightly before cutting between rib portions to serve.
Notes
TIPS: Ribs can also be finished on the BBQ. Preheat grill to high. Brush both sides of ribs with sauce and transfer to a well-oiled grill. Grill for about 5 minutes, flipping halfway through.
Ribs can be baked ahead and reserved in the refrigerator for up to 3 days to be finished later in the oven or on the barbecue.
