Spicy Autumn Ribs

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Halloween is fast approaching, which means it’s time to get spooky! Chef Deborah Iverson from Harmons joined Good Things Utah today to show us how to make spicy “double-boned” ribs. Make sure to watch the entire video for key steps in the rub-making process.

Spicy Autumn Ribs


  • 1/4 cup packed golden brown sugar 
  • 1 tsp chile powder 
  • 1 tsp smoked paprika
  • 1 tsp ground cumin 
  • 1 tsp ground cinnamon
  • 1/4 tsp freshly ground nutmeg
  • Salt and freshly ground pepper
  • 1 rack (3 lb) rack baby back ribs, membrane removed


  • 1 tsp olive oil
  • 1/2 cup grated onion
  • 1 cup unsweetened applesauce
  • 1/4 cup packed golden brown sugar 
  • 2 Tbsp apple cider vinegar
  • 1 Tbsp grated fresh ginger
  • 1 Tbsp whole grain mustard
  • 1 Tbsp chile sauce, such as Sriracha
  • 1 tsp ground cinnamon
  • Salt and freshly ground pepper


  • Insert the steam rack into the pressure cooker and add broth. 
  • To make the ribs rub, in a small bowl, combine brown sugar, chile powder, paprika, cumin, 1 teaspoon salt, and 1/2 teaspoon pepper.  
  • In a large bowl, add ribs, sprinkle with rub, and toss to coat evenly. Position ribs upright on the steam rack. Lock lid. Cook on high pressure for 30 minutes. Use a quick-release method to vent steam, then open the lid.
  • Meanwhile, make the sauce. In a saucepan over medium heat, add oil and onion and cook until onion is transparent about 3 minutes. Add applesauce, brown sugar, ginger, mustard, chile sauce, cinnamon, vinegar, salt, and pepper. Continue to cook until sugar is dissolved and mixture bubbles slightly, stirring occasionally for about 10 minutes.
  • Preheat broiler. Line a rimmed baking sheet with aluminum foil. Insert a cooling rack onto the sheet. Lay ribs on prepared sheet and liberally slather with sauce. Place in oven and broil, 3-4 minutes. Turn ribs over and liberally slather with sauce and cook 3-4 minutes.

LINK: Get everything you need from Harmons Grocery.

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