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 man (or woman) 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.
Two tablespoons of smoked paprika
Two tablespoons onion powder
Two tablespoons of brown sugar
Two tablespoons ground black pepper
One tablespoon of chipotle pepper powder
One tablespoon of hot chili powder
One tablespoon of ground red pepper
Two teaspoons of garlic powder
One teaspoon powdered cumin seed
One teaspoon oregano
Combine the spices well, and 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! Allow 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.
Smoke the spareribs the usual way...225 degrees Fahrenheit for three hours. Then begin checking for doneness, and cook until done. 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 my spicy spareribs, doctored up a little with the addition of various peppers. Can you handle it?
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