Spicy Ribs.

This is a variant on one of the first recipes I learned from the Galloping Gourmet. You can spice it up a much as you want but the key is to simmer the sauce to allow the brown sugar and tomato paste to carmelize.

Note: The original recipe was done in the oven so I've included it here as well in case you don't have a BBQ.


  • 4 baby back ribs cut in half
  • 2 tbs of vegetable oil
  • 1 medium Vidalia onion
  • 4 tbs of tarragon
  • 8 tbs of Worchester sauce
  • 2 cloves of garlic
  • 1 small can of tomato paste
  • 1 tbs of ground black pepper
  • 2 cups of brown sugar
  • 3 tbs of hot sauce like El yucateco or cayenne pepper
  • 1 bottle of malt vinegar (560 ml)

Now Cook:

1. Start your BBQ (coals or gas) and heat to 325 degrees F. If using an oven, preheat to 350 degrees F.

While the BBQ is heating up, do the following:

2. Mash the garlic and chop the onion into small pieces.

3. In a pot add the oil over medium heat and add the chopped onion and cook for 5-7 minutes, stirring occasionally.

4. Once the onions are translucent, add the garlic and cook for another 3-4 minutes.

5. Add the tarragon and stir for 30 seconds to sweat out flavour.

6. Add the Worchester sauce, hot sauce and vinegar.

7. Bring to a boil and add the brown sugar and tomato paste.

8. Boil for 15-20 minutes to reduce – this caramelises the brown sugar and the sugar in the tomato paste.

9. Salt the ribs on both sides. I like to use Barberian's Steak Seasoning but sea salt works as well

10. Put the ribs on the BBQ and brown both sides (about 15 minutes).

11. Pull the ribs out of direct heat and begin to baste (rib side up) for 20 minutes turning over. What you want to do is create layers of the baste that start to solidify because of the sugar and build up .

12. If doing in the oven, instead of steps 10-11, place a rack in a roasting pan and brush with oil. Place ribs on the rack and season with salt and pepper. Brush with a little sauce. Cook for 1 1/2 hours, basting every 15 minutes with sauce.

13. Once done, re-boil the remaining sauce and serve on the side as dipping sauce.

Hint: Goes well with my coleslaw or even better - homemade french fries.