Spicy Garlic Ribs

    Spicy Garlic Ribs

    Recipe Picture:Spicy Garlic Ribs

    Spicy Garlic Ribs


    37 people made this

    This is a tasty rib recipe and it is real easy to prepare. You can make your own barbecue sauce with this recipe. Serve the remaining glaze with the ribs.

    Serves: 8 

    • 5 1/2 litres water
    • 2 tablespoons garlic, diced
    • 4 tablespoons Cajun seasoning
    • 4 tablespoons seasoned salt
    • 2 kg spare ribs
    • 550ml barbecue sauce
    • 2 tablespoons garlic, diced
    • 2 tablespoons Cajun seasoning
    • 2 tablespoons seasoned salt
    • 6 tablespoons Worcestershire sauce

    Preparation:15min  ›  Cook:45min  ›  Ready in:1hour 

    1. Preheat BBQ for medium heat.
    2. In a large saucepan bring the water to a boil. Season boiling water with 2 tablespoons garlic, 4 tablespoons Cajun seasoning and 4 tablespoons seasoned salt. Boil ribs in seasoned water for 15 to 20 minutes.
    3. In a bowl mix together barbecue sauce, 2 tablespoons garlic, 2 tablespoons Cajun seasoning, 2 tablespoons seasoned salt and Worcestershire sauce.
    4. Place ribs in large baking trays and apply a generous amount of the barbecue sauce mixture to the ribs. Set aside for 10 to 15 minutes to marinate.
    5. BBQ the ribs for 7 to 12 minutes per side, until nicely browned.
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    Reviews in English (29)


    I used this recipe for my first try at bar-b-que ribs and found it easy as well as delicious! My kids loved it. I took others advice and used half as much red pepper and it seemed spicy-but just the right amount of spice. It was loved by the guests we had over for dinner (both from Louisianna) I will definately be making this again!  -  18 Nov 2002  (Review from Allrecipes USA and Canada)


    The idea of boiling the ribs in a homemade "cajin boil" before grilling save hours of actual "cook time." Marinating and putting on the grill for that short period of time, my guests thought that I had spent hours on these ribs. The best part? They loved them! If I hadn't grabbed a few ribs for myself, there wouldn't have been any left.  -  07 Sep 2000  (Review from Allrecipes USA and Canada)


    Easy on the salt!  -  20 Jun 2000  (Review from Allrecipes USA and Canada)

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