Arizonas Best Barbeque Pork Ribs

Sweet & Spicy Baby Back Ribs

Deb’s Family-Tested Recipe – Melt-in-Your-Mouth Flavor!

This recipe gives you options for sweet, smoky, or extremely spicy ribs. The base recipe is tried and true—a family favorite that will impress at any meal.

Ingredients

Ribs:

2 whole slabs baby back ribs
1/2 cup Arizona Spice Company BBQ Seasoning Rub (Regular, Salt-Free, or Hickory Smoked)
Optional: 1/4 cup brown sugar mixed into rub for extra sweetness

BBQ Liquid:

1 cup red or blush wine (I like sweet White Zinfandel)
1/8 cup red wine vinegar
3/4 cup Worcestershire sauce
1/2 cup brown sugar or honey
3 cloves garlic, minced

For Extra Heat (optional):

1/2 tsp Dagon Fire Hot Drops
1/2 tsp Black Scorpion Drops (the hottest!)
2 tbsp Arizona 18 Sauce (Ghost Pepper BBQ)

Directions

Prep Ribs:
Preheat oven to 225°F. Combine dry ingredients in a bowl. Sprinkle BBQ rub evenly on each side of the ribs. Cover with foil (tent loosely) and refrigerate 1–2 hours.
Add Liquid:
Place foiled ribs on a baking sheet. Pour half the BBQ liquid into each packet, ensuring the foil is tented and sealed. Tilt the pan to evenly distribute liquid.
Bake:
Bake at 225°F for 2.5 hours. Remove from oven and let rest 10 minutes. Carefully open foil slightly to keep juices inside; let rest 5 more minutes.
Make Glaze:
Pour rib liquid into a saucepan. Add 1/2 cup brown sugar or honey and bring to a boil. Reduce heat to medium-high and simmer until slightly thickened.
Finish Ribs:
Brush glaze onto ribs. Grill or broil briefly until caramelized. Slice each slab into 2-bone portions. Toss rib portions in glaze, reserving extra for serving.

Tips & Variations

Sweet or Mild: Use the Hickory or Salt-Free rub and add brown sugar.
Super Spicy: Add Dagon Fire, Black Scorpion Drops, or Arizona 18 Sauce.
Lower Calorie Glaze: Try our Sweet 16 BBQ or Arizona 18 Ghost Pepper BBQ sauces.
Serve with Spanish Rice, Refried Beans, and your favorite tortillas for the full Fiesta Plate experience.