Tested till perfect Sticky Red-Hot Ribs

Sticky Red-Hot Ribs

Round out the meal with a sweet pepper slaw and new potatoes, and a peach and blueberry crisp for dessert. If serving kids, reduce the hot pepper sauce to 1/2 tsp (2 mL).

By Daphna Rabinovitch

  • rating starrating starrating starrating starrating star
  • Portion size 4


  • 3 lb 3lbspareribs
  • 1 cup 1cupchili sauce
  • 3 tbsp 3tbspcider vinegar
  • 1 tbsp 1tbspdry mustard
  • 1 tbsp 1tbspbrown sugar
  • 1 tbsp 1tbspWorcestershire sauce
  • 1 tsp 1tsphot pepper sauce
  • 1/2 tsp 1/2tspdried oregano
  • 1 pinch 1pinchcayenne pepper
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Cut spareribs into serving-size pieces and place in large pot with enough water to cover. Bring to boil; reduce heat and simmer for 30 minutes or just until tender. Drain well.

Meanwhile, in small saucepan, combine chili sauce, vinegar, mustard, sugar, Worcestershire sauce, hot pepper sauce, oregano and cayenne. Bring to boil, stirring occasionally; reduce heat and simmer for 2 minutes. Let cool. (Sauce can be refrigerated for up to 5 days.)

Arrange ribs in single layer in shallow dish. Pour sauce over, turning ribs to coat well. Cover and refrigerate for at least 4 hours or up to 24 hours. Let stand at room temperature for 30 minutes. Reserving sauce, cook ribs on greased grill over medium-high heat, brushing with sauce occasionally and turning once, for about 15 minutes or until browned.

Nutritional Information Per serving: about

cal 480 pro 33g total fat 31g carb 17g
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