Sticky Spicy Ribs

Tender baby back ribs coated in a flavorful spice rub and glazed with a homemade Asian-inspired barbecue sauce featuring ginger, soy sauce, and brown sugar. These ribs are slowly baked then finished on the grill for the perfect sticky, spicy finish.

6 servings

6 hr 41 min

Published October 4, 2025

Ingredients

•2 tablespoons packed dark brown sugar
•1½ teaspoons salt
•2 tablespoons paprika
•1½ teaspoons chipotle chile powder
•1½ teaspoons ground cumin
•1 teaspoon ground allspice
•½ teaspoon black pepper
•2 racks baby back ribs
•1½ cups chopped onion
•6 cloves garlic
•1½ tablespoons fresh ginger
•2 tablespoons vegetable oil
•1½ cups ketchup
•½ cup cider vinegar
•6 tablespoons soy sauce
•½ cup water
•¼ cup packed dark brown sugar
•1½ teaspoons salt
•¾ teaspoon black pepper

Cooking Instructions

1.
Whisk together brown sugar, salt, and spices in a small bowl.
5 min
2.
Line a 17- by 12- by 1-inch heavy-duty baking pan with a double layer of foil, then oil foil.
5 min
3.
Pat ribs dry and arrange in baking pan. Rub ribs all over with spice mixture and marinate, meaty sides up, covered and chilled, 2 1/2 hours.
150 min
4.
Bring ribs to room temperature, about 30 minutes.
30 min
5.
Put oven rack in middle position and preheat oven to 350°F.
10 min
6.
Cover pan tightly with foil; bake 1 1/4 hours. Remove foil.
75 min
7.
Cook onion, garlic, and ginger in oil in a 2-quart heavy saucepan over moderate heat, stirring occasionally, until softened, about 6 minutes. Add remaining ingredients and simmer, uncovered, stirring occasionally, 15 minutes.
21 min
8.
Purée sauce in 2 or 3 batches in a blender until smooth (use caution when blending hot liquids). Set aside 1 cup sauce for serving with ribs.
10 min
9.
Prepare grill for cooking over indirect heat with medium-hot charcoal (moderate heat for gas); see Grilling Procedure
15 min
10.
To cook ribs using a charcoal grill: Lightly oil grill rack, then transfer ribs to area of rack with no coals underneath, reserving pan juices, and cook, covered with lid, basting generously with pan juices and sauce and turning over and rotating ribs every 10 minutes (keep ribs over indirect heat), until tender and browned, 30 to 40 minutes total. Transfer ribs to a cutting board and let stand 5 minutes before cutting into individual ribs.
40 min
11.
To cook ribs using a gas grill: Lightly oil grill rack, then transfer ribs to rack above shut-off burner, reserving pan juices. Grill, covered with lid, basting generously with pan juices and sauce and turning over and rotating ribs every 10 minutes (keep ribs over shut-off burner), until ribs are tender and browned, 30 to 40 minutes total. Transfer ribs to a cutting board and let stand 5 minutes before cutting into individual ribs.
40 min

Ingredients

•2 tablespoons packed dark brown sugar

•1½ teaspoons salt

•2 tablespoons paprika

•1½ teaspoons chipotle chile powder

•1½ teaspoons ground cumin

•1 teaspoon ground allspice

•½ teaspoon black pepper

•2 racks baby back ribs

•1½ cups chopped onion

•6 cloves garlic

•1½ tablespoons fresh ginger

•2 tablespoons vegetable oil

•1½ cups ketchup

•½ cup cider vinegar

•6 tablespoons soy sauce

•½ cup water

•¼ cup packed dark brown sugar

•1½ teaspoons salt

•¾ teaspoon black pepper

Cooking Instructions

Whisk together brown sugar, salt, and spices in a small bowl.

5 min

Line a 17- by 12- by 1-inch heavy-duty baking pan with a double layer of foil, then oil foil.

5 min

Pat ribs dry and arrange in baking pan. Rub ribs all over with spice mixture and marinate, meaty sides up, covered and chilled, 2 1/2 hours.

150 min

Bring ribs to room temperature, about 30 minutes.

30 min

Put oven rack in middle position and preheat oven to 350°F.

10 min

Cover pan tightly with foil; bake 1 1/4 hours. Remove foil.

75 min

Cook onion, garlic, and ginger in oil in a 2-quart heavy saucepan over moderate heat, stirring occasionally, until softened, about 6 minutes. Add remaining ingredients and simmer, uncovered, stirring occasionally, 15 minutes.

21 min

Purée sauce in 2 or 3 batches in a blender until smooth (use caution when blending hot liquids). Set aside 1 cup sauce for serving with ribs.

10 min

Prepare grill for cooking over indirect heat with medium-hot charcoal (moderate heat for gas); see Grilling Procedure

15 min

10.

To cook ribs using a charcoal grill: Lightly oil grill rack, then transfer ribs to area of rack with no coals underneath, reserving pan juices, and cook, covered with lid, basting generously with pan juices and sauce and turning over and rotating ribs every 10 minutes (keep ribs over indirect heat), until tender and browned, 30 to 40 minutes total. Transfer ribs to a cutting board and let stand 5 minutes before cutting into individual ribs.

40 min

11.

To cook ribs using a gas grill: Lightly oil grill rack, then transfer ribs to rack above shut-off burner, reserving pan juices. Grill, covered with lid, basting generously with pan juices and sauce and turning over and rotating ribs every 10 minutes (keep ribs over shut-off burner), until ribs are tender and browned, 30 to 40 minutes total. Transfer ribs to a cutting board and let stand 5 minutes before cutting into individual ribs.

40 min