At our house, we love ribs and these Sweet & Spicy Spareribs are a favorite. A cooling Fiesta Salad adds texture and flavor that goes great with the spicy sweetness of the spare ribs. Both are simple to make and an easy meal to put together. Here’s how to make them:
Start preheating the oven to 300 degrees or you can grill the ribs. L
In a bowl, mix 1 cup of brown sugar, 1 Tbl. Chili Powder, 2 tsp. Cumin, 1/4 tsp. Chipotle Chile Powder, 1 tsp. salt, and 1 tsp. pepper. Mix well to combine.
Cover both sides of the ribs with the spice mixture and rub in well. Fold up the sides of the fil and roll of the edge to seal and roll up the ends as well to make sure to seal in all of the juices.
Once well sealed, place in a 300 degree preheated oven for 2 1/2 – 3 hrs. depending on the thickness of the ribs. Check at 2 1/2 hrs. to see if they are done. When done,
While the ribs cook, prepare the Fiesta Salad.
For the salad you will need a 15 oz. can of black beans rinsed and drained, 1/2 cup jalapeño peppers seeded, in a 1/4 inch dice, a 14-16 oz. bag frozen yellow corn defrosted, 2 cups of Roma tomatoes in 1/4-inch dice, the juice of 2 limes, 2 Tbl. olive oil, 1 tsp. salt, 1 tsp. pepper, and 1 cup of chopped cilantro plus more for garnish.
In a large bowl, combine all of the ingredients and mix well to combine.
Pour into a decorative bowl and place in the fridge until the ribs are done.
Just before the ribs are done, in a heat proof container or pot, melt 1/2 stick of butter, 1/2 cup honey, and 1/4 tsp. Chipotle Chile Pepper and mix well to combine.
When ribs are done, open the foil and pour the honey, butter, chipotle sauce all over the ribs. Be sure to reserve all of the juices in the bottom of the pan and pour over the sliced ribs before serving because much of the sauce will have dripped into the pan. It is important to spoon the sweet glaze again over each serving of ribs for the best sweet and spicy experience.
Serve the glazed ribs along side the Fiesta Salad and garnish with chopped cilantro. Enjoy and happy cooking!
Prep Time: 25 min.
Cooking Time: 2 1/2 – 3 hrs.
Difficulty: Easy
Servings: 4-6
Preheat oven to 300 degrees
You will need a large sheet pan and heavy duty foil or regular foil doubled to seal in the juices of the ribs.
Ingredients:
2 lbs. St. Louis Style Spare Ribs
For the rub:
1 cup brown sugar
1 Tbl. chili powder
2 tsp. cumin
1/4 tsp. Chipotle Chile Powder
1 tsp. salt
1 tsp. pepper
Combine well and rub all over the ribs front and back and seal well in heavy duty of doubled regular foil to capture all the juices. Bake @ 300 for 2 1/2 – 3 hrs. (Do not overcook).
Glaze: (Put glaze on after ribs are done)
1/2 cup honey
1/2 stick butter melted
1/4 tsp. Chipotle Chile Powder
Fiesta Salad:
1 15 oz. can black beans drained and rinsed
1/2 cup fresh jalapeño peppers, 1/4 inch diced stemmed and seeded (1 lg. or two med)
1 14-16 oz. bag frozen yellow corn defrosted
2 cups Roma tomatoes, 1/4 inch diced
1 cup chopped cilantro plus more for garnish
Dressing:
2 Tbl. Olive oil
2 limes juiced
1 tsp. salt
1 tsp. pepper