Ribs with a Kick Recipe
Ribs with a Kick Recipe photo by Taste of Home
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Ribs with a Kick Recipe

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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
TOTAL TIME: Prep: 30 min. Grill: 2 hours 5 min.
MAKES:5-6 servings
TOTAL TIME: Prep: 30 min. Grill: 2 hours 5 min.
MAKES: 5-6 servings


  • 2 medium onions, chopped
  • 2 tablespoons butter
  • 2 garlic cloves, minced
  • 1 cup packed brown sugar
  • 1 cup water
  • 1 cup spicy ketchup
  • 3 tablespoons white vinegar
  • 3 tablespoons Worcestershire sauce
  • 1 tablespoon Liquid Smoke, optional
  • 2 teaspoons ground mustard
  • 2 teaspoons chili powder
  • 1 teaspoon paprika
  • 1/2 teaspoon cayenne pepper
  • 1 teaspoon salt
  • 1/2 teaspoon onion salt
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon pepper
  • 5 to 6 pounds pork baby back ribs

Nutritional Facts

889 calories: 1 pound, 55g fat (21g saturated fat), 214mg cholesterol, 1524mg sodium, 54g carbohydrate (49g sugars, 2g fiber), 43g protein .


  1. In a large saucepan, saute onions in butter until tender. Add garlic, cook 1 minute longer. Stir in the brown sugar, water, ketchup, vinegar, Worcestershire sauce, Liquid Smoke if desired, mustard, chili powder, paprika and cayenne. Bring to a boil. Reduce heat; simmer for 10-12 minutes or until thickened, stirring occasionally. Remove from the heat.
  2. In a small bowl, combine the salt, onion salt, garlic salt and pepper; sprinkle over ribs.
  3. Grill ribs, covered, over indirect medium heat for 1-3/4 hours or until tender.
  4. Set aside 1 cup barbecue sauce for serving. Brush some of the remaining sauce over ribs; cook 20 minutes longer, turning ribs occasionally and basting with sauce. Serve with reserved sauce. Yield: 5-6 servings.
Editor's Note: This recipe was tested with Heinz Hot & Spicy Kick'rs ketchup.
Originally published as Ribs with a Kick in Taste of Home June/July 2005, p37

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Reviewed Jul. 3, 2011

"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 May. 25, 2011

"For several years I have not been able to make ribbs or chicken without the family wanting this sauce."

Reviewed May. 8, 2011

"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 Apr. 6, 2010

"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 Mar. 4, 2010

"love love love this sauce!"

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