Name: Spicy Baby Back Rib Recipe
Prep time: 15 min
Cook time: 3 h
Yield: 4
Ingredients: 4lbs baby back ribs; 1 cup brown sugar; 1 1/2 teaspoons garlic powder; 1 teaspoon ground mustard; 1/2 teaspoon garlic powder; 1/2 teaspoon chili powder; 1/4 cup Worcestershire sauce

Super easy to make, this spicy baby back rib recipe adds a little kick to these fall-apart ribs!

Question: What could be better than fall-apart tender ribs?

Answer: Baby back ribs with a little kick!

While Mr. Disorganized and I were at the store the other day, they were having a buy-1-get-3 sale on baby back ribs. We don’t cook ribs very often, {ok, we never cook them}, but I just couldn’t pass up such a great deal. So, with that being said, I wasn’t even sure how to prepare them. I mean, I know ribs should be so tender that they fall right off the bone, but I honestly had no clue what to do and I didn’t want to mess them up.

Thankfully, the butcher had a recipe of his own to share, sort of. He gave me a list of ingredients, but no amounts aside from how much sugar to use. It was difficult to figure out.

I love the not-too-spicy flavor. Of course, if you like things a bit spicier, you can always add more cayenne pepper. The prep work is minimal, but be sure to give yourself a good 3 hours for the cooking, you really don’t want to rush this.

The first thing I did was to line a pan with an over-sized piece of foil. You want enough foil to line the pan and cover the ribs. Lay your ribs in the pan, mix all the ingredients together and pour on top of your ribs. Don’t worry if your pan is a bit small, it’s ok to layer the ribs on top of each other.

Next you’ll want to cover the ribs with the foil- first one side and then the other- creating a sort of foil pouch around them.

The only thing left to do now is to pop them in the oven and wait {patiently} for them to cook. Since the foil pouch doesn’t allow for browning, simply uncover the ribs and put them under the broiler until they’ve got a nice crispy texture. The results are pretty amazing.