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The meat just falls off the bones of these slowly grilled spareribs. My mom created the delicious sauce, tweaking it until it suited my dad's taste to a T. I have to agree with him that these ribs are the best I've ever had.—Desiree Whittaker, Rathdrum, Idaho
Nutritional Facts 1 serving (1 pound) equals 889 calories, 55 g fat (21 g saturated fat), 214 mg cholesterol, 1,524 mg sodium, 54 g carbohydrate, 2 g fiber, 43 g protein.
Originally published as Ribs with a Kick in Taste of Home June/July 2005, p37
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Reviewed on Jul. 03, 2011 by justmbeth
This recipe turned out great. I used regular ketchup since I didn't have any spicy ketchup on hand. Also used pork ribs and not the baby backs.
Reviewed on May. 25, 2011 by tnbsmith
For several years I have not been able to make ribbs or chicken without the family wanting this sauce.
Reviewed on May. 08, 2011 by sportsmom2200
The sauce is absolutely delicious! When I make it, I usually double the recipe and use it for when I grill chicken. The only thing I do different is bake my ribs in a pan tightly covered with aluminum foil at 300 degrees for 1 1/2 to 2 hours and then grill them for 20 minutes basting with the sauce. They are fall-off-the-bone delicious!
Reviewed on Apr. 06, 2010 by penny38_1999
I got this recipe from this taste of home subscription I get every 2 months. The first time I tried this recipe, myself and the crowd I made them for was crazy over them. They were eaten instantly with regret there wasnt more to share. I make this for lots of occassions and there isnt one rib left ever. I would reccommend this with out a doubt. I only change a couple of things to work better for me. I use chili sauce in place of the ketchup to tone down the kick a bit. I also cook the ribs first in a electric roaster on low untl the ribs fall off the bone, then I let them cool. I place them on Tinfoil, then dump the sauce over the ribs, wrap them up and put them on the grill for about 10 mins a side. Finger licking good. thank so much for sharing this recipe. I also freeze very well this way for occassions down the road. They take awhile to make. So do them again and freeze them
Reviewed on Mar. 04, 2010 by krystaljoy
love love love this sauce!
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