Katie Lee's Barbecue Ribs (Spicy Version). Remove the ribs from the pan and place them on a platter. Pour the liquid from the pan into a saucepan and bring to a boil. Lower the heat to a simmer and cook until reduced by half.

Katie Lee's ready to crank it up a notch and that means it's time to bring the heat! Two of Katie Lee's favorite things are coming together, the beach and Sweets, and she is ready to share Down-home barbecue is a must-have for food lovers in the South, so Katie digs into the best ribs. Enjoy these grilled pork loin back ribs brushed with spicy barbecue sauce - a wonderful dinner! You can cook Katie Lee's Barbecue Ribs (Spicy Version) using 12 ingredients and 5 steps. Here is how you cook it.

Ingredients of Katie Lee's Barbecue Ribs (Spicy Version)

Prepare 1/2 cup of brown sugar.
It's 4 tablespoons of chilli powder.
Prepare 1 tablespoon of dried oregano.
It's 1 tablespoon of koshere salt.
You need 1 tablespoon of freshly ground pepper.
It's 1 tablespoon of cayenne pepper.
It's 1 tablespoon of garlic powder.
You need 1 tablespoon of onion powder.
It's 4 racks of baby back ribs.
Prepare 1 cup of chicken broth.
Prepare 4 tablespoons of apple cider vinegar.
Prepare 1 cup of barbecue sauce.

These baked ribs are so easy — all you need is time. We bake the ribs before adding any sauce, then when they are baked, we brush on our favorite barbecue sauce. You can use any barbecue sauce you like, but for us, we like to cook up our quick sweet and spicy sauce — it only takes a few minutes. Three portions of barbecued ribs in a spicy marinade seasoned with pepper and fresh herbs being prepared in a country kitchen with a jar of basting sauce.

Katie Lee's Barbecue Ribs (Spicy Version) instructions

Combine the brown sugar, chilli powder, salt, 1 black pepper, the oregano, cayenne, garlic powder and onion powder in a small bowl and rub the mixture on both sides of the ribs. Cover and refrigerate 1 hour or overnight..
Preheat oven to 121°C.
In a roasting pan, combine stock and vinegar. Add ribs. Cover pan tightly with foil. Bake 2 hours. Transfer ribs from pan to a platter. Pour liquid from pan into a saucepan; bring to a boil. Reduce heat; simmer 5 minutes or until reduced by half. In a large bowl, combine reduced liquid and barbecue sauce.
Pre-heat grill to medium-high.
Grill ribs 5 minutes on each side or until browned and slightly charred. Add ribs to bowl with barbecue sauce mixture; toss to coat. Serve hot..

These ribs are bathed in smoke before being mopped with gochujanga spicy, fermented, funky and sweet Korean sauce. Start by trimming any extra fat away, and removing the membrane from the back of the bones (just loosen the corner of the membrane with a butter knife. Barbecue is cooking as craft, food as folk art. It's oak and mesquite, vinegar and molasses, a blending of ingredients and influences that takes in The West is a barbecue frontier, a region unburdened by the orthodoxy of such hot spots as Texas and the Carolinas. The region's one indigenous style, the.