There’s something about the sight of ribs, glistening and golden from the oven or grill, that immediately sets off an appetite. Add in the aroma of a spicy rub—smoky, slightly sweet, and just enough heat to tingle without overwhelming—and you know you’re in for a meal that’s both hearty and a little bit indulgent. Pair those spicy spare ribs with a mound of crisp French fries and you’ve got a dish that feels like a treat but is surprisingly easy to pull off at home.
I’ll be honest, ribs can feel intimidating the first time you tackle them. We’ve all seen those glossy food magazine spreads with neat racks of ribs that look like they’ve been cooked by professionals, and it’s easy to think you can’t get the same result in your kitchen. But here’s the secret: ribs are one of the most forgiving cuts of meat you can work with. They’ve got enough fat to stay moist during cooking, and once you’ve got your spice rub sorted, most of the magic happens in the oven or on the grill without you needing to fuss too much. Spicy spare ribs is my kind of cooking—minimal effort, maximum reward.
When I say “spicy spare ribs,” I don’t mean blow-your-head-off chilli levels. What I love about a good rib rub is balance. You want that hit of paprika and chilli powder to give the meat warmth, but you also need earthy spices, maybe a hint of garlic and onion powder, and something to round it all out—brown sugar is a favourite of mine for a touch of sweetness. The sugar caramelises as the ribs cook, mingling with the spices to create a crust that’s savoury, smoky, and just a little sticky. It’s the kind of crust that makes you want to lick your fingers afterwards without shame.
Now, the fries. You could argue that ribs don’t need fries, and technically you’d be right. But let’s be honest—crispy French fries alongside ribs are just one of those combinations that make sense. The crisp texture of the fries balances the rich, tender meat, and they’re perfect for scooping up any extra spice rub or juices that collect on the plate. I like to keep my fries simple: lightly salted, golden, and crisp on the outside while still fluffy in the middle. If you want to be a little adventurous, you could sprinkle them with some of the same spices you used on the ribs. It ties the whole dish together beautifully.
One of my favourite things about serving spicy spare ribs is how casual they feel. This isn’t a knife-and-fork kind of meal. This is roll-up-your-sleeves, grab-a-napkin, and dig-in food. I think that’s part of the charm. There’s no pretence, no fancy plating, just good honest food that tastes every bit as good as it looks. You don’t have to apologise for getting sauce on your chin—if anything, it’s part of the experience.
I also find that spicy spare ribs are a brilliant choice when you’ve got friends or family coming over. You can prepare the spice rub in advance, let the ribs sit and soak up all those flavours, then simply pop them in to cook while you get on with setting the table or enjoying a drink. By the time your guests arrive, the house will smell incredible, and you’ll look like you’ve gone to loads of effort. Little do they know, the oven did most of the work for you.
And if you’re worried about leftovers—don’t be there are rarely any spicy spare ribs left! Cold ribs are a treat in themselves. I’ve been known to sneak one straight from the fridge the next day, and let me tell you, they’re just as delicious when they’ve had a chance to rest. If you’re feeling extra resourceful, you can strip the meat from the bones and tuck it into sandwiches, toss it through salads, or even stir it into fried rice for a whole new meal.
In the end, spicy spare ribs with French fries is the kind of dish that proves cooking at home doesn’t need to be complicated to be special. It’s about taking simple ingredients, adding a little spice, and letting the natural flavours shine. Whether you serve it on a busy weeknight when you want something hearty or at the weekend when you’ve got time to savour each bite, this dish never disappoints.
So next time you’re in the mood for something comforting, crowd-pleasing, and just a little bit messy, give spicy spare ribs a try. I promise, once you see those golden ribs piled high next to a mountain of fries, you’ll wonder why you didn’t make them sooner.
Spicy Spare Ribs
Ingredients
- 2 kg pork spare ribs
- 3 tbsp olive oil
- 2 tsp smoked paprika
- 1 tsp mild chilli powder
- 1 tsp ground cumin
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 tbsp brown sugar
- 1 tsp salt
- ½ tsp freshly ground black pepper
- 1 kg French fries
- paprika or chilli flakes to sprinkle on fries
Instructions
- Preheat your oven to 160°C (140°C fan) / 325°F / Gas Mark 3.
- Pat the ribs dry with kitchen paper. Place them on a large baking tray lined with foil.2 kg pork spare ribs
- In a bowl, mix together the paprika, chilli powder, cumin, garlic powder, onion powder, brown sugar, salt and pepper.2 tsp smoked paprika, 1 tsp mild chilli powder, 1 tsp ground cumin, 1 tsp garlic powder, 1 tsp onion powder, 2 tbsp brown sugar, 1 tsp salt, ½ tsp freshly ground black pepper
- Drizzle the ribs with olive oil, then rub the spice mix all over the meat, making sure to coat evenly.3 tbsp olive oil
- Cover the tray with foil and place in the oven. Cook for 1 hour 15 minutes to 1 hour 30 minutes, until the ribs are tender.
- Remove the foil, turn the oven up to 200°C (180°C fan) / 400°F / Gas Mark 6, and cook for another 15–20 minutes to allow the rub to caramelise into a delicious crust.
- While the ribs are finishing, bake or fry the French fries according to packet instructions until golden and crisp. If using homemade fries, cut potatoes into sticks, soak in cold water, dry well, then bake or fry until crisp.1 kg French fries
- Season with salt (and optional paprika or chilli flakes).paprika
- Pile the ribs high on a platter, scatter the fries around them, and bring the whole dish to the table.
- Serve the Spicy Spare Ribs hot with extra napkins—this is finger-licking food!
18 comments
The spice level was just right for me—not too mild, not too hot. I liked that you could taste the meat and spices equally. Fries were perfectly crisp.
Hands down the best ribs I’ve had outside of a restaurant.
The smoky paprika and caramelised crust made them taste so professional. The fries were just the cherry on top.
I was worried they’d be too spicy, but they had just the right amount of kick.
I served these for a casual dinner with friends and got so many compliments.
I usually don’t cook ribs because they intimidate me, but this recipe made it simple.
So tasty! The rub formed this lovely crust that was smoky, sweet, and sticky all at once.
Will definitely make again.
I marinated the ribs overnight like suggested, and wow, the flavour was incredible.
This dish was an absolute winner at our Saturday night dinner. Everyone was licking their fingers and asking for seconds.
The balance of spice and sweetness was perfection. The meat pulled off the bone so easily, and those crispy fries were the perfect partner.
If comfort food had a definition, this would be it.
Had a holiday bbq and tried this. Omg amazing.
The fries soaked up the juices on the plate—pure heaven.
These ribs were a big hit at our family barbecue. We threw them on the grill after cooking and they got even smokier. Amazing with fries and coleslaw.
These ribs were melt-in-your-mouth tender. I loved that they weren’t too fiery, so the whole family could enjoy them.
I can’t believe how easy these were to make.
The rub had the perfect balance of sweet and spicy without being overpowering. The fries were a brilliant side—simple but spot on.