Candied Ribs candied spareribs rib candy
Candied Ribs are SO GOOD but PLEASE don’t slap yo mama!
This recipe will work with all kinds of ribs but I like to use spare ribs because they so well cooked slowly in their own juices.
WATCH THE STEP BY STEP VIDEO HERE
Wrap the ribs well in foil
After you remove the membrane from the ribs and season them well, wrap the ribs tightly in foil to seal the juices in. Cook the ribs at 325 degrees for an hour and a half.
Pour some sugar on it
Unwrap the ribs and sprinkle them with a brown sugar mixture. Broil the ribs for just a minute or two. Watch it closely because the ribs can burn easily. Now is not the time to check your Twitter feed.
Serve ’em up
Let the ribs cool a bit so the sugar glaze hardens a bit. The sugar becomes like a creme brulee shell on these ribs. It is so good! Give it a try, I think you’ll like it
Baby Back? Spare Ribs? St. Louis style? LEARN ABOUT THE DIFFERENT TYPES OF RIBS in the video below
Candied Ribs candied spareribs rib candy recipe
- 1 rack of spare ribs
- 2 teaspoons of granulated ginger
- 1 teaspoon granulated garlic
- 2 teaspoons kosher salt
- ½ teaspoon red pepper flakes (optional)
- ¼ cup brown sugar
- 2 teaspoons smoked paprika
- ½ cayenne pepper (or to taste)
- 1 teaspoon cinnamon
- Preheat the oven to 325 degrees
- Prepare the spareribs by removing the membrane, Pat the ribs dry
- Season both sides of the ribs with ginger, garlic, salt, and red pepper flakes.
- Wrap the ribs well in foil and cook for one and a half hours or until the ribs are tender
- Combine the brown sugar, smoked paprika, cayenne pepper and cinnamon and stir to blend well
- Place the ribs on another foil-lined tray and sprinkle with the brown sugar mixture evenly over the ribs
- Turn on your broiler and broil the ribs (WATCH THEM CLOSELY) until the sugar melts, about a minute or two
- Turn the ribs over and repeat the process on the other side.