Some like it hot. If that's you, this spicy spareribs recipe will get your tongue tingling and make those little beads of sweat pop out on your forehead. Oh yeah!
This recipe gets the heat by way of two different methods. First, the dry rib rub seasoning contains a few choice ingredients that will warm you up. Second, the sauce adds a spicy kick to the already screaming hot spareribs. Are you tough enough to try 'em?
Use fresh spices for this recipe. I've found that many of the pepper powders, like the chili powder and paprika, turn bitter tasting over time. Give your spices a taste before using them, and if they are bitter, replace them.
This recipe makes enough dry rub for two whole sparerib slabs, or three slabs of baby back ribs.
Mix the ingredients together and use immediately, or store in an airtight container (I clean and save old olive and pickle jars for this). Keep the jar of rub in a cool location.
Coat each sparerib slab with as much as you dare to use. It doesn't take a lot for a little bit of heat. If you are generous with your seasoning technique, you can end up with some pretty spicy ribs!
Let the seasoned ribs to rest for at least one hour, so that heat soaks into each and every fiber of that luscious pork rib meat. For deeper flavor, wrap the slab in plastic wrap and place it in the refrigerator for up to 24 hours.
Smoke the spareribs the usual way, 225 degrees Fahrenheit for four hours, and then begin checking for doneness. Depending on smoker temperature and rib thickness and size it could take up to six hours to finish these ribs. I like to use mesquite wood for the smoky flavor on these bad boys.
For the sauce, I use my Texas BBQ sauce recipe, but change it a little by upping the amount of black and red pepper used. I've also used commercial bottled sauce on these spicy spareribs, doctored up a little with the addition of various ground hot peppers.