Island Spicy Ribs

51 Reviews
91% would make this recipe again

A rack of pork ribs marinated in a spicy sauce.

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Marinade : 8 h Preparation : 5 min Cooking : 1 h 5 min
380 calories/serving


1.5 kg pork spareribs, back or side
2 tbsp Dijon mustard 30 g
2 tbsp soy sauce 30 mL
1/4 cup maple syrup 65 mL
1 tbsp white vinegar 15 mL
2 tsp Worcestershire sauce 10 mL
3/4 tsp Tabasco sauce 3.75 mL

Before you start

The ribs must be precooked and marinated overnight prior to the final cooking using an oven or an outdoor grill.



Place the ribs in a large pot, cover with water, bring to a boil, then reduce the heat and simmer, covered, for 45 min. Remove the ribs and drain.


In a shallow dish, mix the remaining ingredients. Add the ribs, turning them to coat well. Cover and chill in a refrigerator overnight (up to 48 h).

Barbecue or bake

Place the ribs on a very hot grill and cook about 10-12 min on each side, brushing them with more marinade as needed. Alternatively, preheat the oven to 175ºC/350ºF. Place the ribs on a baking sheet. Cook for about 25 min, adding a few tablespoons of marinade as needed.


Nutrition Facts Table

per 1 serving (190 g)


% Daily Value




13 g

21 %

Saturated 5.2 g
+ Trans 0.1 g

26 %


120 mg


310 mg

13 %


16 g

5 %


0 g

1 %


14 g

Net Carbs

16 g


47 g

Vitamin A

0 %

Vitamin C

2 %


4 %


16 %


This recipe is :
Excellent source of  :
Manganese, Niacin, Pantothenic Acid, Phosphorus, Potassium, Selenium, Vitamin B1, Vitamin B12, Vitamin B2, Vitamin B6, Zinc
Good source of  :
Iron, Magnesium
Source of  :
Copper, Vitamin D


1 serving of this recipe is equivalent to :
Food Group Exchanges
Meat and Alternatives 6
Other Foods 1

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51 Reviews (49 with rating only) 91% would make this recipe again
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My Notes

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This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

Top Reviews

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august 01, 2010 | I would make this recipe again

Nice change from BBq ribs. Because I have a young child, I omitted the Tabasco and switched dijon for regular mustard. Less of a kick, I am sure, but it was still very tasty. My daughter loved it!

Useful 0
may 21, 2010 | I would make this recipe again

Excellent: one of the best ribs ever.

Useful 0

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