When I’m planning a proper BBQ, pork ribs are usually the first thing on my mind. They give me time to fuss with the fire, taste sauces as I go and pretend I’m being organised …
Tag:
Spicy
Spicy BBQ is about the balance between capsaicin and smoke. On this page, you’ll find our complete collection of recipes that lean into heat—from the earthy warmth of Aleppo pepper to the sharp punch of Buffalo sauce. We focus on the “tug-of-war” between spice, acidity, and the sweetness of caramelized meat. Whether you want a slow-smoked rack with a stinging dry rub or quick-fire skewers in a spicy yogurt marinade, this is your hub for all things fire. Explore our specialized spicy clusters across pork, beef, and poultry to find your perfect burn level.
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These Calabrian chilli pork ribs are savoury, sticky and gently fiery. I barbecue them until tender, then glaze them with tomato and fennel for depth.
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These jerk spiced pork ribs are warm, sticky and fragrant with allspice. I barbecue them until tender, then glaze them with honey, herbs and chilli.
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These sriracha orange pork ribs are bright, sticky and gently spicy. I barbecue them until tender, then finish them with orange, sesame and honey glaze.
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These tamarind chilli pork ribs are sharp, sticky and full of savoury depth. I barbecue them until tender, then glaze them with garlic and palm sugar.
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These harissa yoghurt pork ribs are savoury, tangy and warmly spiced. I cook them on the barbecue with lemon and mint for a fresher rib finish.
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These pineapple Scotch bonnet pork ribs are sticky, bright and fiery. I barbecue them until tender, then glaze them with pineapple, molasses and fruity chilli heat.
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These chipotle coffee pork ribs are dark, smoky and richly spiced. I barbecue them slowly, then glaze them with coffee, chipotle and dark brown sugar.
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These mango habanero pork ribs are bright, fruity and properly spicy. I barbecue them until tender, then coat them in a sticky glaze with lime and ginger.
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These maple smoked paprika pork ribs are sweet, smoky and gently spicy. I cook them on the barbecue until tender, then finish with a glossy red chilli glaze.