Chili-Glazed Beef Ribs
![Recipe uses Original Red Sauce](https://www.tabasco.com/wp-content/uploads/2022/08/OriginalRed_CGI_Bottle_1000x2000-100x200.png)
![Chili-Glazed Beef Ribs](https://www.tabasco.com/wp-content/uploads/2017/04/12-Chili-glazed-beef-ribs-180x180.jpg 180w,https://www.tabasco.com/wp-content/uploads/2017/04/12-Chili-glazed-beef-ribs-360x360.jpg 360w,https://www.tabasco.com/wp-content/uploads/2017/04/12-Chili-glazed-beef-ribs.jpg 500w)
Ingredients
![TABASCO® Original Red Sauce](https://www.tabasco.com/wp-content/uploads/2022/08/OriginalRed_CGI_Bottle_500x1000-250x500.png 250w,https://www.tabasco.com/wp-content/uploads/2022/08/OriginalRed_CGI_Bottle_500x1000.png 500w,https://www.tabasco.com/wp-content/uploads/2022/08/OriginalRed_CGI_Bottle_500x1000-100x200.png 100w)
Preparation
Preheat oven to 325° F.
Brush ribs with 2 teaspoons TABASCO® Sauce. Place in large roasting pan. Cover tightly with foil; bake 1 1/2 hours.
Meanwhile, in small saucepan, combine chili sauce, molasses, vinegar, brown sugar, remaining 2 teaspoons TABASCO® Sauce and salt. Over high heat, bring to a boil; reduce heat to low; simmer uncovered about 5 minutes to blend flavors.
Preheat grill to medium-low, over indirect heat. Brush ribs on both sides with sauce. Place ribs on grill, meat-side down. Cover and continue cooking 15 minutes. Turn ribs over; brush with more sauce. Cook 15 minutes longer, or until ribs are tender. Serving suggestion: serve ribs with grilled bell peppers, if desired.
*If you prefer, substitute one 4-pound slab pork spare ribs in place of beef ribs. Prepare as above.