Sweet, Spicy and Sour Barbecue Ribs Recipes

Here are some recipes for barbecue ribs of different styles that will accommodate the varying tastes of guests.

Sweet and Spicy Ribs

These barbecue ribs will appeal to those who prefer a little sweet with their spice.

1. Score your ribs, then season them with rib rub, liquid smoke (optional) and pepper. Store in cooler or fridge for one hour or more so the ingredients have time to soak into the meat
2. Next, (optional) smoke your ribs in a smoker for a few hours, or the allotted time the smoke device calls for.
3. While your ribs are cooling or smoking, prepare the most vital part to the ribs--the sauce. Here is what you will need:

(For about 10 racks or so)

• Two large cans (28 oz.) of tomato sauce
• One large can of stewed, diced, peeled tomatoes
• One white onion, diced
• 1/2 cup cilantro chopped
• 1/2 cup pepper
• 1/4 cup sugar
• 1/4 cup brown sugar
• 1 teaspoon salt
• I cup honey
• 1 table spoon apple cider
• 1/4 cup worcestershire or soy sauce
• 2 tsp. cinnamon
• 1/4 cup hot sauce or tobasco
• Mix or blend these ingredients together in a large pot, mixing bowl or (preferably a kettle pot)
• Wrap ribs in aluminum foil, place them on a sheet pan in the oven, at 350 degrees, for an estimated 2 hours, flipping them over halfway through. Remove the foil enough to expose the ribs on top, then sauce them and cook for another 10 minutes.

Flamin' Fire Ribs

These are for the adventurous, extreme-spirited individuals who love the taste of hot and spicy.

1. Score your ribs, then season them with rib rub, liquid smoke (optional) and pepper. Store in cooler or fridge for one hour or more so the ingredients have time to soak into the meat
2. Next, (optional) smoke your ribs in a smoker for a few hours, or the allotted time the smoke device calls for.
3. While your ribs are cooling or smoking, prepare the most vital part to the ribs--the sauce. Here is what you will need:

(For about 10 racks or so)

• 2 large cans (28 oz) of tomato sauce or puree
• 2 oz. diced jalapeno peppers
• One white onion, diced
• 1/2 cup pepper
• 1 tsp. salt
• 3 oz. spicy pepper (habinero, chile, etc.)
• 1/4 cup hot sauce or tobasco
• 1/4 cup worcestershire or soy sauce
• 2 tbsp. sugar
• Mix or blend these ingredients together in a large pot, mixing bowl or (preferably a kettle pot)
• Wrap ribs in aluminum foil, place them on a sheet pan in the oven, at 350 degrees, for an estimated 2 hours, flipping them over halfway through. Remove the foil enough to expose the ribs on top, then sauce them and cook for another 10 minutes.

Sweet and Sour

These are great for guests who just love sweet and sour sauce.

1. Score your ribs, then season them with rib rub, liquid smoke (optional) and lemon pepper. Store in cooler or fridge for one hour or more so the ingredients have time to soak into the meat
2. Next, (optional) smoke your ribs in a smoker for a few hours, or the allotted time the smoke device calls for.
3. While your ribs are cooling or smoking, prepare the most vital part to the ribs--the sauce. Here is what you will need:

(For about 10 racks or so)

• 1 cup lemon (or lime) juice, or several lemons or limes, maybe both if you prefer
• 3 tbsp lemon pepper
• 1 cup honey
• 1 tsp salt
• 1/2 bottle sweet chili sauce
• 1 tsp soy sauce
• 4 tbsp brown sugar
• Add about an ounce of water and a tsp of corn starch. Mix all ingredients together in a kettle pot and boil for about 10 minutes or until desired consistency.
• Wrap ribs in aluminum foil, place them on a sheet pan in the oven, at 350 degrees, for an estimated 2 hours, flipping them over halfway through. Remove the foil enough to expose the ribs on top, then sauce them and cook for another 10 minutes.

Robert Allen - My name is Robert Allen Lawson. I currently live in Roswell, New Mexico. I'm a reporter for the Roswell Daily Record. I moved to Roswell ...

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