Get ready to transform your backyard into a sizzling culinary paradise with these mouthwatering Spit Roasted Chili Barbequed Ribs that promise to be the star of any summer gathering! Imagine tender, juicy pork ribs with a perfectly caramelized, spicy-sweet glaze that falls right off the bone - this isn't just a recipe, it's a flavor adventure that will have your guests begging for your secret technique. Whether you're a seasoned grill master or a weekend BBQ enthusiast, these ribs will elevate your cooking game to legendary status.
Prep Time: 15 mins
Cook Time: 2 hrs
Total Time: 2 hrs 15 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 racks of pork ribs
- 1 cup chili sauce
- 1/2 cup brown sugar
- 2 tablespoons apple cider vinegar
- 1 tablespoon Worcestershire sauce
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Remove ribs from refrigerator 30 minutes before cooking to allow them to reach room temperature. Pat the ribs dry with paper towels.
- Prepare the spice rub by mixing paprika, garlic powder, salt, and pepper in a small bowl. Generously coat both sides of the ribs with the spice mixture, ensuring even coverage.
- Prepare your spit roaster or grill for indirect heat. If using a charcoal grill, arrange hot coals on one side of the grill, creating a cooler zone for slow cooking.
- In a separate bowl, whisk together chili sauce, brown sugar, apple cider vinegar, and Worcestershire sauce to create the basting sauce.
- Secure the ribs onto the spit roaster, ensuring they are balanced and will rotate evenly. Position the spit over indirect heat.
- Cook the ribs slowly, rotating consistently, at a temperature around 225-250°F. This low and slow method will help tenderize the meat.
- After the first hour of cooking, begin basting the ribs with the prepared chili sauce mixture every 20-30 minutes, which will help develop a rich, caramelized exterior.
- Continue cooking for approximately 2 hours, or until the internal temperature of the ribs reaches 190-203°F and the meat is tender enough to pull away from the bone.
- Remove ribs from the spit, let rest for 10-15 minutes to allow juices to redistribute. Slice between the bones and serve hot.
Tips
- Temperature is Key: Maintain a consistent low heat (225-250°F) for that melt-in-your-mouth tenderness. Patience transforms good ribs into extraordinary ribs!
- Moisture Magic: Baste frequently to keep the ribs juicy and develop a gorgeous caramelized exterior. The chili sauce mixture is your flavor secret weapon.
- Rest is Best: Always let your ribs rest 10-15 minutes after cooking. This allows the juices to redistribute, ensuring each bite is succulent and flavorful.
- Spice Rub Application: Apply the spice rub generously and let it sit for maximum flavor penetration. Pro tip: Do this before bringing ribs to room temperature.
- Spit Rotation: Ensure even cooking by maintaining consistent rotation on your spit roaster. This prevents burning and promotes uniform cooking.
Nutrition Facts
Calories: 663kcal
Carbohydrates: 39g
Protein: 50g
Fat: 35g
Saturated Fat: g
Cholesterol: 150mg
