Ribs weren’t a dish that we had often while we were growing up, let alone Fire Cracker Ribs. Once my parents had both remarried, their new spouses both have made ribs a dish that we have more than we did while growing up, but definitely still not a regular menu item.Firecracker Ribs combine flavor, spice, and heat in perfect measure. #cookeatexplore… Click To Tweet
Jeff is a fan of ribs, and I definitely have developed an affinity for them myself. If you’re in Ohio, check out Ray Ray’s Hog Pit, because HOLY CRAP. These fire cracker ribs, while wildly delicious, are night and day different.
These bad boys are spicy, full of flavor, and will definitely clear out your sinus’.
Ribs, Firecracker Style
Spicy, SUPER flavorful, and can go either the appetizer route or the entree route.
- 4-5 lbs pork spare ribs, with the membrane removed
- 2 T Paprika
- 2 t Onion Powder
- 2 t Garlic Powder
- 2 t Chili Powder
- 1 1/2 t Dried Oregano
- 1 t Black Pepper
- 1 C Franks Red Hot (or preferred wing sauce)
- 1/4 C Melted Butter
If you haven't already, removed the membrane from the ribs, and set aside.
Dump everything from the Paprika to the Black pepper together in a small bowl, mixing together using either a small whisk or a fork.
Pat the seasoning mix onto the ribs, coating each side pretty thoroughly.
Wrap the ribs in saran wrap, as tightly as you can manage, toss them into the fridge for an hour or so.
Here's where I vary from a lot of recipes. Rather than smoke them, or using a charcoal grill, I put them in the oven, using a cookie sheet, and then a cooling rack, with the ribs on top.
Personally, I use tin foil and wrap the cookie sheet, because it makes the clean up so much easier, the cooling rack on top of that, ribs on the top of the rack.
Bake in the oven at 350 for two or so hours, remove then, tent in another sheet of tin foil, and let rest for ten or so minutes.
While the ribs are resting, in a small sauce pan over low heat, stir together the wing sauce and the butter, stirring until incorporated.
Remove the tin foil that is tented over the ribs, and using a basting brush, baste the ribs with approximately half the sauce.
Move the basted ribs to a cutting board, slicing the firecracker ribs into individual pieces.
Return ribs to sauce pan with the remaining sauce over low to medium heat, tossing to coat well, and cooking until sauce sticks to the ribs.
Serve with whatever sauce you may like, keeping in mind that these babies are called firecracker ribs for a reason.