Best 7 Spicy Pork Ribs With Garlic And Tomatoes Recipes

Do you want to elevate your culinary skills and impress your loved ones with a tantalizing dish? If so, look no further than this article, your ultimate guide to creating a masterpiece of spicy pork ribs with garlic and tomatoes. This delectable dish combines the fiery heat of chili peppers with the aromatic blend of garlic and tangy tomatoes, resulting in a symphony of flavors that will leave your taste buds craving more. Whether you're a seasoned cook or just starting your culinary journey, this article will provide you with all the tips, techniques, and recipe variations you need to create a mouthwatering dish that will become a favorite in your household. So, get ready to embark on a flavor-filled adventure as we delve into the world of spicy pork ribs with garlic and tomatoes!

Let's cook with our recipes!

SPICY PORK RIBS

Spicy Pork Ribs image

These are the best ribs ever. The trick is to buy belly of pork and cook it fairly slowly. The spices and juices cook out to a great thick sauce, which should be brushed over the ribs as they cook.

Provided by Jamie Oliver

Categories main-dish

Time 1h

Yield 12 servings

Number Of Ingredients 10

Ingredients

3 garlic cloves, crushed
2 fresh red chillies
Sea salt and freshly ground black pepper
2 teaspoons smoked paprika
1/2 teaspoon dried chilli flakes
4 tablespoons olive oil
1 rack pork belly ribs
1 orange, zested and juiced
1 lime, zested and juiced
2 tablespoons honey

Steps:

Preheat the oven to 350 degrees F (180 degrees C/gas 4). Pound the garlic cloves with the spices to make the spicy marinade, then add the olive oil. Cover all the pork with the marinade, then place in a roasting tray, cover with foil, and cook for 20 minutes.
Mix the orange and lime juice and zest with the honey. Remove the pork from the oven take off the foil and brush the meat with the honey mix. Continue to cook at 375 degrees F (190 degrees C/gas 5) for about 25 minutes, basting occasionally.

SPICY PORK RIBS WITH TANGY SLAW

Spicy Pork Ribs with Tangy Slaw image

Provided by Susie Jimenez

Time 4h35m

Yield 20 servings

Number Of Ingredients 22

Ingredients

6 racks baby back ribs
1 tablespoon ground cumin
1 tablespoon paprika
2 teaspoons red pepper flakes
Salt and freshly ground black pepper
1 (12-ounce) bottle light beer (recommended: Miller MGD 64)
1 lemon, zested
2 tablespoons tomato paste
2 Roma tomatoes, chopped
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1/2 yellow onion, sliced
2 cloves garlic, chopped
2 limes, juiced
2 avocados, diced
1 cabbage head, shaved
1 cucumber, seeded and shaved
1 fennel bulb, shaved
1 jalapeno, diced
1 bunch fresh cilantro, chopped
1/2 red onion, shaved
Salt and freshly ground black pepper

Steps:

For the ribs: Preheat the oven to 400 degrees F.
Place the ribs in a deep pan and rub with the cumin paprika, red pepper flakes, 2 teaspoons salt and 2 teaspoons black pepper. Let sit 30 minutes.
In the meantime, whisk together the beer, lemon zest and tomato paste. Pour over the ribs. Scatter the ribs with the tomatoes, bell peppers, onions and garlic. Cover tightly with foil and bake 3 hours.
While the ribs are cooking, make the slaw: In a mixing bowl, whisk together the lime juice and avocado until the avocado is just broken up. Add the cabbage, cucumber, fennel, jalapeno, cilantro and onions and season well with salt and pepper. Cover and refrigerate.
To prepare: Preheat a grill to medium-high heat. Remove the ribs from the oven and finish on the grill until the outside is crisp, 15 to 20 minutes. Serve the ribs with the slaw on the side.

SPICY GLAZED PORK RIBS

Spicy Glazed Pork Ribs image

Provided by Bon Appétit Test Kitchen

Categories Bake Roast Dinner Buffet Pork Rib Bon Appétit Sugar Conscious Dairy Free Peanut Free Tree Nut Free

Yield Makes 8 servings

Number Of Ingredients 7

Ingredients

1/2 cup gochujang (Korean hot pepper paste)
2 tablespoons dark brown sugar
2 tablespoons reduced-sodium soy sauce
2 tablespoons unseasoned rice vinegar
2 teaspoons toasted sesame oil
Kosher salt
3 pounds baby back pork ribs, separated into individual ribs

Steps:

Whisk gochujang, brown sugar, soy sauce, vinegar, and oil in a small bowl until smooth; season with salt.
Toss ribs and half of marinade in a 13x9" baking dish; set aside remaining marinade. Cover ribs with foil and chill at least 4 hours.
Preheat oven to 350°F. Bake ribs, covered, until meat is tender, about 1 hour. Uncover and increase oven temperature to 450°F. Roast, turning occasionally and brushing with reserved marinade during last 5 minutes, until ribs are deeply browned, glazed, and fork-tender, 40-45 minutes longer.
DO AHEAD: Ribs can be marinated 1 day ahead. Keep chilled.

SPICY PORK RIBS WITH GARLIC AND TOMATOES

Spicy Pork Ribs With Garlic and Tomatoes image

Boy do we love ribs!! This recipe is one of my favorites. Tons of flavor and sure to please everyone! Note: St. Louis-style ribs, cut from the spare rib and trimmed so there is less waste, are particularly meaty and succulent. The racks are pretty large, so you'll need a big roasting pan for this recipe.

Provided by kiwidutch

Categories Pork

Time 3h25m

Yield 8 serving(s)

Number Of Ingredients 12

Ingredients

2 (3 lb) st. louis-cut pork rib racks, see Note
coarse sea salt or kosher salt
fresh ground black pepper
2 (28 ounce) cans plum tomatoes
1/4 cup fresh basil leaf, plus additional chopped basil for garnish
1/2 lb bacon, diced
10 garlic cloves, coarsely chopped
3 red onions, sliced
2 1/2 cups dry white wine
1/4 cup extra virgin olive oil
1/4 cup sherry wine vinegar
4 teaspoons crushed red pepper flakes

Steps:

Preheat oven to 350 degrees.
Season ribs with salt and pepper and place in large, flame-proof roasting pan. Pour tomatoes over ribs and scatter basil on top.
In skillet over medium-high heat, saute bacon until slightly crisp, about 4 minutes.
Add half the garlic and all the onions and cook until browned, about 7 minutes.
Pour in wine and let mixture simmer until reduced by half, about 10 minutes.
Pour onion mixture over ribs, cover pan tightly with foil, and bake until meat is literally falling off the bone, 2 1/2 to 3 hours. Transfer ribs but not sauce to a plate.
Just before serving, in skillet over high heat, warm oil. Add remaining garlic and saute until fragrant and lightly golden, about 2 minutes.
Add vinegar and red pepper flakes and bring back to simmer. Pour garlic mixture into pan with sauce from the ribs, place it over high heat, and let it reduce by about a third, about 10 minutes.
Add ribs to pan and toss them around to coat them in sauce and reheat them. Serve them hot, garnished with more basil, if desired.

Nutrition Facts : Calories 368.4, Fat 25, SaturatedFat 6.9, Cholesterol 36.3, Sodium 269.9, Carbohydrate 15.3, Fiber 3.3, Sugar 7.9, Protein 9.2

SPICY TAMARIND PORK RIBS WITH SCALLIONS AND PEANUTS

Spicy Tamarind Pork Ribs With Scallions and Peanuts image

This recipe balances richness with a tart sweetness, and features a two-part approach to cooking the meat that yields complex flavor. Pork spare ribs are marinated, covered and baked until just tender. They're then brushed with a glaze made with an invigorating combination of tamarind, ginger, nutmeg and scotch bonnet chile. You can finish the ribs in a hot oven or on the grill; the glaze caramelizes nicely either way. They are delightful as a finger food or as a main dish with practically any accompaniment, like this cool cucumber salad.

Provided by Yewande Komolafe

Categories dinner, finger foods, meat, main course

Time 4h

Yield 6 to 8 servings

Number Of Ingredients 14

Ingredients

2 racks baby back or spare ribs (about 2 1/2 pounds each)
1 cup dark brown sugar
2 teaspoons garlic powder
1 teaspoon ground cayenne
1 teaspoon black pepper
1 tablespoon kosher salt, plus more to taste
1/2 cup store-bought tamarind concentrate or purée
1 scotch bonnet chile, stemmed and chopped, or 2 tablespoons sambal oelek or other chile paste
2 tablespoons honey
2 tablespoons grated ginger
1/4 teaspoon ground nutmeg
1 tablespoon lime zest (from about 2 limes)
1/2 cup thinly sliced scallions
1/4 cup peanuts, crushed (optional)

Steps:

Heat the oven to 300 degrees. Spread the ribs out on a cutting board and pat dry with paper towels.
In a small bowl, combine 1/2 cup brown sugar with the garlic powder, cayenne, pepper and 1 tablespoon salt. Rub both sides of each rack with the brown sugar mix. Wrap each rack in a double layer of foil and crimp along the edges to seal. Place on a baking sheet and cook until the meat is tender but not falling off the bone, about 2 to 2 1/2 hours. Allow to cool before unwrapping, being careful of rising steam. Remove the ribs from the foil packets and cut each rack into 4- to 6-rib portions.
While the ribs bake, add the remaining 1/2 cup brown sugar with the tamarind concentrate, chile or chile paste, honey, ginger and nutmeg to a small saucepan over medium-low heat. Stir to combine, bring to a slight simmer and cook until sauce is slightly reduced and thickened, about 8 minutes. Remove from heat, add the lime zest, season to taste with salt and allow to cool completely.
Finish the ribs on the grill (or proceed to Step 5 to finish the ribs in the oven): Heat a gas or charcoal grill to medium. Brush the ribs on both sides with a thin coat of the glaze. Place the ribs on the grill, turning often, until the glaze is sticky and charred in spots, 5 to 7 minutes.
Finish the ribs in the oven: Line a baking sheet with foil and arrange the ribs, meat-side up. Brush the tops with glaze and broil until glaze is set and caramelized in spots, 3 to 5 minutes.
Brush again with the glaze and transfer the ribs to a board. Slice into individual ribs. Transfer ribs to a platter and top with scallions and crushed peanuts.

SPICY PORK RIBS

Spicy pork ribs image

Make these sticky pork ribs with ginger, chilli, garlic and XO, a wonderfully spicy seafood sauce. Serve with lime wedges - and plenty of kitchen paper

Provided by Sophie Godwin - Cookery writer

Categories Dinner, Lunch, Main course

Time 1h30m

Number Of Ingredients 13

Ingredients

2 tbsp vegetable oil
700g pork spare ribs
2 garlic cloves , sliced
thumb-sized piece ginger , sliced
4 spring onions , chopped
2 star anise
a few Sichuan peppercorns
3 tbsp XO sauce
3 tbsp malt vinegar
2 tbsp honey
500ml chicken stock
2 limes , 1 zested and 1 cut into wedges to serve
good pinch of chilli flakes

Steps:

Heat oven to 180C/160C fan/gas 4. Heat the oil over a high heat in a large flameproof roasting tin. Season the pork, then fry until browned in places - don't worry about the ribs getting evenly browned, you are just looking for a little colour as it will add lots of flavour to the dish.
Add all the remaining ingredients, except the lime zest and chilli, to the tin, stir, then arrange the ribs so they are in a single layer. Once the liquid has started to boil, transfer to the oven and roast for 1 hr, turning the ribs halfway.
Take the tin out of the oven and carefully put back on the hob over a medium heat. The liquid will have reduced considerably. Keep turning the ribs over to coat in the sauce - they are ready once they are all covered and glossy, around 10 mins. Scatter over the lime zest and chilli flakes and serve with lime wedges and plenty of kitchen paper.

Nutrition Facts : Calories 515 calories, Fat 32 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 12 grams sugar, Fiber 2 grams fiber, Protein 43 grams protein, Sodium 1.4 milligram of sodium

SPICY PORK RIBS WITH PEPPERS & ONIONS

Spicy Pork Ribs With Peppers & Onions image

This is a good recipe that is quick & tastes great & is good for you. Its low in fat. This recipe came from eating well magazine, but it was done with chicken tenders. Tip: you could use, frozen peppers & onions that is used for stir fry's. It will save you time.

Provided by harleydude

Categories One Dish Meal

Time 35m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1/4 teaspoon cayenne pepper
1 teaspoon sugar
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon fresh ground pepper
1 lb boneless pork ribs, cut into 2 inch pieces
1 tablespoon canola oil
1 (16 ounce) package frozen bell peppers and onions

Steps:

combine cayenne, sugar, salt,pepper,& paprika in a medium bowl.
Add pork and toss to coat.
Cover& refrigerate for 15 minutes, or overnight.
Heat oil in a large nonstick skillet over high heat.
Add pepper& onion mix& cook, stirring occasionally, until vegetables are soft, 5 to 7 minutes.
Add the spice rub pork and cook, stirring, about 3 to 7 minutes.
Serve hot.

Nutrition Facts : Calories 310.8, Fat 24.8, SaturatedFat 7.6, Cholesterol 78.2, Sodium 356.8, Carbohydrate 1.6, Fiber 0.3, Sugar 1.1, Protein 19.4

Tips:

Before cooking, remove the membrane from the back of the ribs for a more tender result.
Use a sharp knife to score the ribs, allowing the marinade to penetrate deep into the meat.
Marinate the ribs for at least 4 hours, or up to overnight, for maximum flavor.
Use a combination of grilling and baking methods to achieve fall-off-the-bone tenderness.
Baste the ribs with the marinade or a sauce made from the marinade during cooking to keep them moist and flavorful.
Cook the ribs until the meat is tender and easily pulls away from the bone.
Serve the ribs with your favorite sides, such as mashed potatoes, coleslaw, or grilled vegetables.

Conclusion:

These spicy pork ribs are a delicious and easy-to-make dish that is perfect for a summer cookout or any casual gathering. With a combination of bold flavors and tender, fall-off-the-bone meat, these ribs are sure to be a hit. So fire up your grill or oven and give this recipe a try – you won't be disappointed!