Spicy, sticky, sweet, and perfect; that’s the best way to describe this Chili Garlic BBQ Ribs Recipe! Serve it up today and get another excuse to heat up the grill.
This bbq ribs recipe is perfectly fine on its own; the ribs are seasoned and after two hours of baking they are so tender the meat just falls off the bone. But that’s not where the recipe stops, no sir.
You then grill the ribs and smother them with this intensely robust chili bbq sauce! This sauce is so delicious and easy to make from scratch. you’re going to love this fall off the bone ribs recipe and the wonderful BBQ sauce that goes with it!
Sauce for BBq Ribs
I’d say this chili garlic bbq sauce ranks right up there as one of the best. The sauce starts with the usual suspects, ketchup, Worcestershire sauce, cider vinegar, and a little brown sugar. But then you add shallots, four cloves of garlic, and sambal oelek which is a spicy Thai chili paste.
Suddenly your usual and ordinary bbq sauce becomes a crimson sauce of full-bodied flavor! The fact that you can use it in multiple ways and on a variety of meats makes this a bbq sauce that’s worth keeping!
You will want to cook these ribs low and slow. Simply pop them into the oven and let them cook in there for a couple of hours before getting the oven ready. The grill will help to seal in the flavor and add a nice smokey char to the ribs.
Adjust the seasoning in the BBQ sauce to suit your own tastes. Add in more or less chili sauce and garlic.
You will need about 1 cup of the sauce for this recipe. 1.3 of the sauce is for basic and the rest is to serve on the side. This sauce recipe yields plenty so don’t be stingy! Keep the sauce stored in the fridge.
FAQs
What kind of ribs should I use for this recipe?
I used baby back ribs for this recipe as they are what I prefer to use, but you can use any ribs desired as this sauce will go great with any of them. So grab spareribs or even beef ribs and dig on in!
How do I make my ribs fall off the bone?
With ribs, you’ll often find a “silverskin” underneath the meat right by the back of the bone. This is a thin white membrane that will need to be trimmed and removed before you bake your ribs. If you do not do this then your ribs will turn out tough. carefully run a knife under the skin pull the skin up with your fingers and then discard it. Note that some ribs will come with the silverskin already removed and you could also ask meat counters at the grocery store to remove it on your behalf.
How long is homemade BBQ sauce good for?
If you have leftover BBQ sauce on hand you can keep it stored in an airtight container in the fridge for 1-2 weeks. This should give you plenty of time to think up new and tasty ways to use it before it expires.
Here are some more great BBQ recipes to try making soon:
Chicken Nachos With White Alabama BBQ Sauce
Chipotle Peach BBQ Chicken
Memphis BBQ Wings
Pork Kabobs with Balsamic BBQ Sauce
BBQ Chicken with Cherry Chipotle BBQ Sauce
BBQ Bacon BLT Sandwich
Yield: 6
Chili Garlic BBQ Ribs
These chili garlic BBQ ribs are the perfect blend of smokey, sweet and spicy!
Prep Time10 minutes
Cook Time2 hours20 minutes
Total Time2 hours30 minutes
Ingredients
1 teaspoon olive oil
1 small shallot, chopped
4 cloves garlic, minced
1 cup ketchup
1/4 cup Sambal Oelek
1/4 cup brown sugar
2 tablespoon cider vinegar
3 tablespoons honey
1 teaspoon Worcestershire sauce
2 slabs baby back ribs
4 teaspoons salt
4 teaspoons pepper
4 teaspoon paprika
Instructions
Combine the sauce ingredients in a bowl; stir and set aside.
Preheat oven to 250 degrees. Combine salt, pepper and paprika in a small bowl. Rub seasoning over ribs. Wrap ribs in aluminum foil and place on a baking sheet. Bake ribs for 2 hours.
After two hours; spray your grill with non-stick spray and heat grill to medium low. Place ribs, meat side up on your grill grates. Brush bbq over tops and sides of ribs. Close the lid and grill for 5-6 minutes. Turn ribs and baste and grill another 5 minutes. Repeat turning and basting process one more time; serve with additional bbq sauce.
Notes
I used Kroger brand products for most of the ingredients listed
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When To Put Barbecue Sauce on Ribs. We like the method this recipe uses, which is to put the barbecue sauce on the ribs after they're boiled — but before they go in the oven. This will allow the ribs to get all the barbecue flavor while the sauce bakes into the ribs.
Be sure to wrap the foil tightly to lock in moisture, as the steam from the ribs helps tenderize the meat, imbuing it with its own porky flavors. This is pork on pork, and one of the best ways to ensure the juiciest results. Another is the simple glaze you then prepare on the stovetop.
Put the ribs in a covered container and refrigerate them for 2-24 hours. Allow at least 2 hours for the marinade to absorb into the meat, or up to 24 hours for the most flavor. Keep the ribs moist by adding more marinade about every 3 hours. Always marinate meat in the fridge and do not reuse leftover marinade.
You can cook ribs either covered with foil or uncovered. Foil is used to stop the meat from drying out but is not essential. If cooking uncovered and you notice the meat is drying out or browning too quickly, you can cover with foil for the remaining cook time.
Dry rubs are great on their own but can be spectacular when finished with a sauce in the case of ribs, brisket, and pulled pork. Wet rubs are fantastic when you are cooking low and slow – again, brisket and pulled pork. This allows your food to develop a unique bark and allows the sugars to caramelize instead of burn.
Dry brining with baking soda is an ideal route for making slabs of ribs or roasts because it isn't time-sensitive! With this method, you can tenderize your cuts of meat with baking soda in the morning and have them ready to cook in for your afternoon barbecue or an appetizing feast at dinner.
The reason you would boil ribs before cooking them is simple. This process helps tenderize the ribs and makes them more juicy. It not only shortens the cooking time significantly, but it also helps make the meat far easier to chew.
While washing meat and poultry to remove dirt, slime, fat or blood may have been appropriate decades ago when many slaughtered and prepared their own food, the modern food safety system doesn't require it. Meat and poultry are cleaned during processing, so further washing is not necessary.
The trick is so good, she says, she sometimes does it even with really fresh, beautiful ribs. Essentially, the vinegar solution "cleanses" the meat and makes the flavors shine through without any "gamey" flavor.
Low and slow is the secret to irresistible fall off the bone ribs. You won't get them tender by just grilling them, so the key is finding a way to cook them slowly at a lower heat. You don't have to be a master chef to know how to make ribs that fall off the bone.
For easy, fork-tender pork ribs, start the ribs in the oven. Place them in a baking pan, pour your favorite pork marinade recipe overtop and cover the pan with foil. Bake the pork ribs “low and slow”….. low oven temperature (300 degrees) for 3 hours.
The ribs may not fall off the bone at this temperature so keep that in mind. Your ideal temperature may be up above 200 degrees F to get them to completely fall off the bone, in which case you'll want a bit of BBQ sauce to compensate for some of the lost moisture.
Bake for a couple of hours, then slather with our BBQ sauce mixture. Use a brush or spoon to spread it evenly over the tops. Broil (or grill) for an additional 2-5 minutes to get crispy, charred edges.
Do you put barbecue sauce on chicken before or after baking? For this chicken, you'll brush on the sauce about halfway through cooking. Because theres a good amount of sugar in the sauce, you don't want the sauce in the oven for too long or it could burn.
You only add BBQ sauce near the very end of cooking, so if you are going to be cooking your drumsticks for 45 minutes, at 35 minutes apply your BBQ sauce and cook it enough for it to warm up and maybe caramelize a little, but be careful because BBQ sauce has allot of sugar and tends to burn.
Focus on searing the meat and then cooking it until it reaches a safe inside temperature at the thickest part. Sauces are best applied near the end of cooking to prevent burning. Only baste it with sauce during the final five minutes of cooking. The taste will blow you away without any burned mess on your grill.
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