Volcano Rock Ribs with Fiery Glaze
These succulent, slow-cooked ribs are inspired by the powerful beat of rock music, offering a formidable flavor profile. Ribs are tenderized until they practically fall off the bone, then glazed with a sweet and spicy sauce that leaves a lingering heat, reminiscent of a blazing volcano. A hearty meal that truly rocks!
Directions
- 1
Preheat your oven to 300°F (150°C).
- 2
Remove the membrane from the back of the ribs by gently prying it up with a knife and pulling it off with a paper towel. Cut the ribs into manageable sections (2-3 ribs per section).
- 3
In a small bowl, combine the brown sugar, smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and black pepper to create a dry rub.
- 4
Generously rub the spice mixture over all sides of the ribs. Place the ribs, bone-side down, in a large roasting pan.
- 5
Cover the roasting pan tightly with aluminum foil and bake for 2 to 2.5 hours, or until the ribs are very tender.
- 6
While the ribs are baking, prepare the fiery glaze. In a saucepan, whisk together the ketchup, apple cider vinegar, honey, Worcestershire sauce, and hot sauce. Bring to a simmer over medium heat, then reduce heat to low and cook for 10-15 minutes, stirring occasionally, until the glaze slightly thickens.
- 7
After 2 to 2.5 hours, remove the foil from the ribs. Increase the oven temperature to 375°F (190°C).
- 8
Brush a generous layer of the fiery glaze over the cooked ribs.
- 9
Return the ribs to the oven, uncovered, and bake for another 20-30 minutes, brushing with more glaze every 10 minutes, until the glaze is caramelized and sticky.
- 10
Remove from the oven, let rest for 5-10 minutes, then cut between the bones to separate the ribs.
- 11
Serve immediately with any remaining warm glaze on the side.