Spicy Baby Back Ribs

Total Time:
3 hr 30 min
2 hr
1 hr 30 min


  • 1/4 cup paprika
  • 1/4 cup ground Ancho chiles or chile powder
  • 1/4 cup cumin
  • 2 tablespoons salt
  • 4 1/2 pounds pork baby back ribs
  • Honey Glaze
  • 1/4 cup chopped garlic (about 15 cloves)
  • 3 large jalapeno chiles, stemmed, seeded if desired
  • 1 tablespoon ground cumin
  • 3 tablespoons Tabasco
  • 1 cup freshly squeezed lime juice
  • 1 teaspoon salt
  • 1 cup honey
  • Combine the paprika, anchos or chile powder, cumin and salt in a small bowl. Pat the spice mixture all over the ribs. Cover with plastic wrap and refrigerate 2 to 4 hours or overnight.

  • Preheat the oven to 350 degrees.

  • Place the ribs in a single layer in a baking pan and pour in water to a depth of about 1/4-inch. Bake, uncovered, 45 minutes. Cover with foil and return to the oven for an additional 30 minutes.

  • Meanwhile, make the honey glaze by combining the garlic, jalapenos, cumin, Tabasco, lime juice and salt in a food processor or blender and puree. Pour into a small saucepan and stir in the honey. Cook over low heat, stirring constantly and being careful not to burn, 20 minutes.

  • Turn the oven heat up to 450 degrees or heat the grill.

  • If finishing the ribs in the oven, brush generously with the honey glaze and bake another 10 minutes per side, basting with the honey glaze every 5 minutes. To grill, generously glaze the ribs and grill 5 minutes per side, frequently brushing with additional glaze. Cut the ribs apart and serve hot.

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