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Bloody Ribs of Doom Easy Fall Off The Bone Recipe
C. Motter Cindy

Bloody Ribs of Doom

These ribs offer a succulent, fall-off-the-bone tender experience coated in a rich, "bloody" glaze that looks gruesome but tastes divine. Perfect for Halloween or any occasion needing a visually striking and delicious centerpiece.
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Prep Time 15 minutes
Cook Time 3 hours
Resting Time 15 minutes
Total Time 3 hours 15 minutes
Servings: 6 people
Course: Main Course
Cuisine: American, BBQ
Calories: 700
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Ribs
  • 2 racks pork spare ribs St. Louis style, about 3-4 pounds each
  • 2 tablespoons brown sugar packed
  • 1 tablespoon smoked paprika
  • 1 tablespoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon black pepper
  • 0.5 teaspoon cayenne pepper optional, for a spicy kick
  • 1 teaspoon salt
"Bloody" Glaze
  • 1 cup ketchup
  • 0.5 cup apple cider vinegar
  • 0.25 cup Worcestershire sauce
  • 0.25 cup brown sugar packed
  • 2 tablespoons molasses
  • 1 tablespoon smoked paprika
  • 1 teaspoon garlic powder
  • 0.5 teaspoon black pepper
  • 0.25 teaspoon cayenne pepper adjust to desired heat
  • 0.5 cup beet juice from canned or fresh beets, for intense red color
  • 2 tablespoons cornstarch mixed with 2 tablespoons cold water for thickening

Equipment

  • oven
  • Baking sheet
  • Wire rack
  • Saucepan
  • - Whisk

Method
 

  1. Remove the membrane from the back of each rib rack, then pat ribs dry thoroughly with paper towels.
  2. In a small bowl, combine brown sugar, smoked paprika, garlic powder, onion powder, black pepper, cayenne pepper (optional), and salt to make the dry rub.
  3. Generously rub the dry spice mixture on both sides of the ribs. Wrap loosely in plastic wrap or place in a resealable bag and refrigerate for at least 2 hours, preferably overnight.
  4. Preheat oven to 275°F (135°C). Line a baking sheet with foil and place a wire rack on top.
  5. Place ribs bone-side down on wire rack, cover tightly with foil, and bake for 2.5 to 3 hours until very tender and meat pulls from bones.
  6. While ribs bake, combine ketchup, apple cider vinegar, Worcestershire sauce, brown sugar, molasses, smoked paprika, garlic powder, black pepper, and cayenne pepper in a saucepan. Bring to a gentle simmer, stirring occasionally.
  7. Stir in beet juice. Mix cornstarch with cold water to make slurry and whisk slowly into glaze. Simmer 2-3 minutes until thickened. Remove from heat.
  8. Remove ribs from oven and uncover. Increase oven temperature to 375°F (190°C). Brush a thick layer of glaze over ribs.
  9. Broil ribs 3-5 minutes for caramelized char, watching closely, or bake at 375°F for 15-20 minutes, brushing glaze every 5-7 minutes until sticky and caramelized.
  10. Let ribs rest tented with foil for 10-15 minutes. Slice between bones and serve immediately with extra glaze on the side.

Nutrition

Calories: 700kcalCarbohydrates: 60gProtein: 60gFat: 40gSaturated Fat: 15gCholesterol: 150mgSodium: 1300mgPotassium: 900mgFiber: 3gSugar: 40gVitamin A: 200IUVitamin C: 15mgCalcium: 40mgIron: 7mg

Notes

For extra heat, add cayenne or hot peppers. Smoking method (3-2-1) offers an alternative smoky flavor. Remove membrane for tender ribs and rest after cooking for juicy results.
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