If you’re looking for the ultimate crowd-pleasing rib recipe, these Chili Crunch Party Ribs deliver bold flavor in every bite. Tender, smoky pork ribs are sliced before cooking for maximum surface area, then glazed in a sweet and spicy chili crunch BBQ sauce that caramelizes beautifully on the grill or smoker. Sticky, crispy and loaded with sweet heat and smoky depth. And best of all? They’re made for sharing.
If you love easy BBQ recipes with big flavor, these party ribs will steal the show.
Looking for more flavorful smoked ribs, then you have to try my Jack and Coke Ribs, Dr. Pepper Ribs or Maple Bourbon Ribs.
What are the benefits to Party Ribs?
Party ribs are pork ribs that are sliced into individual bones before cooking instead of after. The benefit to preparing and smoking each rib separately is that it becomes its own perfectly seasoned, sticky, handheld bite — ideal for parties, tailgates, and backyard cookouts.
- Speeds up cooking time
- Increases surface area for more seasoning
- Creates caramelized edges on every piece
- Makes serving easy for gatherings
Ingredients needed to make Chili Crunch Party Ribs
- Ribs: for this recipe I used Baby Back Ribs. They’re meaty, flavorful cuts that become tender and juicy when smoked low and slow.
- Mustard: tangy binder to hold the seasoning on each rib.
- Seasoning: an equal mix of an All Purpose rub and Maple Bourbon for a savory and sweet twist.
- Chili Crunch: adds crispy garlic, chili flakes, and spicy oil for heat and texture.
- BBQ Sauce: base of the rib sauce.
- Butter: adds creaminess and smooth texture.
Prep the Party Ribs
To start, pat dry a whole rack of baby back ribs. Remove the membrane from the back of the ribs. Using a sharp knife, slice between each bone so every rib is separated.
next, coat the individual ribs lightly with mustard as a binder. Apply seasoning generously on all sides. I went with an equal mix of an All Purpose rub for the savory notes that compliment pork and a Maple Bourbon rub for a rich and bold finish.
Let the ribs rest at room temperature while the smoker or grill preheats.
Dad’s Seasonings
Must have grillin seasonings!
Smoke the Ribs
Smoking Party Ribs definitely reduces to cooking process, but if are pressed for time, this 30 minutes BBQ Rib recipe will have you enjoying ribs in no time!
Start by preheating the smoker to a low 275 degrees Fahrenheit. If you are using a gas or charcoal grill, make sure to set it up for indirect heat.
Place the seasoned ribs on the grates bone down and let the grill do it’s magic for about 2 hours. During this process the meat will cook through and absorb that smokey flavor you expect in ribs. You are not going for an internal temperature in this phase.
Wrap the Ribs
Just like like the traditional method to smoking ribs, it’s time to wrap these Chili Crunch Party Wings. Instead of wrapping in a large sheet of foil or butcher paper, use a foil pan to hold all the individually smoked ribs.
Move the ribs into a pan and add BBQ sauce, chili crunch and butter. Seal the pan with an aluminum foil sheet and and back on the smoker it goes for about an hour or until the ribs reach an internal temperature of 200 degrees Fahrenheit.
Remove the ribs from the grill and let them rest 5-10 minutes.
Serving Suggestions
These Chili Crunch Party Ribs are good on their own with a drizzle of some extra chili crunch and a little sprinkle of toasted sesame seeds.
If you want to add more flavor or variety to this recipe you can:
- Extra Spicy: Add crushed red pepper or hot sauce.
- Sweet Twist: Mix in peach preserves.
- Honey Garlic: Add minced garlic and extra honey.
- Asian-Inspired: Add soy sauce and sesame oil.
Serve with a side of:
Final Thoughts
These Chili Crunch Party Ribs combine sweet, smoky BBQ flavor with bold chili crunch heat for a sticky, caramelized rib that’s perfect for entertaining. The pre-sliced method creates more bark, more flavor, and easier serving, making them ideal for parties and cookouts.
If you’re ready to upgrade your rib game, this recipe delivers unforgettable backyard flavor in every bite.
Fire up the smoker and let the sweet heat take over. Enjoy!
Frequently Asked Questions:
Can I cook party ribs in the oven? Yes. Bake at 300°F for about 2.5 hours, then broil to caramelize.
What ribs work best? Baby back ribs cook slightly faster. Spare ribs offer richer flavor.
Can I make them less spicy? Reduce chili crunch or mix with more BBQ sauce and some honey.
If you tried this Chili Crunch Party Ribs or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the📝 comments. I love hearing from you!
Print
Chili Crunch Party Ribs
These Chili Crunch Party Ribs are sticky, crispy and loaded with sweet heat and smoky depth. Perfect for feeding a crowd at your next party.
Course party food, barbecue, main, Appetizer, Main Course, dinner
Cuisine American, BBQ, Southern
Keyword chili crunch party ribs, baby back ribs, smoked ribs, bbq sauce, smoker, tailgating recipe, game day recipe, grillin with dad recipes., sticky, spicy, smoked, party food
Prep Time 10 minutes minutes
Cook Time 3 hours hours
Servings 5 People
Calories 1046kcal
- 2 slabs Baby back ribs
- 2 tbsp Mustard
- 4 tbsp All purpose rub
- 4 tbsp Maple bourbon rub
- 1/2 cup BBQ sauce
- 5 oz Chili crunch
- 1 stick Unsalted butter
Pat dry a whole rack of baby back ribs.
Remove the membrane from the back of the ribs and slice between each bone so every rib is separated.
Coat the individual ribs lightly with mustard as a binder and apply the All Purpose and Maple Bourbon seasonings generously on all sides.
Preheat the smoker to a low 275 degrees Fahrenheit.
Place the seasoned ribs on the grates bone down and smoke for about 2 hours.
Move the ribs into a pan and add BBQ sauce, chili crunch and butter cubes. Seal the pan with an aluminum foil sheet and and back on the smoker it goes for about an hour or until the ribs reach an internal temperature of 200 degrees Fahrenheit.
Remove the ribs from the grill and let them rest 5-10 minutes.
Drizzle some extra chili crunch over the ribs, sprinkle toasted sesame seeds and enjoy.
Remove the membrane for maximum tenderness.
Don’t overcrowd the grill — give ribs space to caramelize.
Let ribs rest 10 minutes before serving.
Add extra chili crunch on top for texture Calories: 1046kcal | Carbohydrates: 28g | Protein: 46g | Fat: 86g | Saturated Fat: 29g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 41g | Trans Fat: 1g | Cholesterol: 205mg | Sodium: 567mg | Potassium: 803mg | Fiber: 3g | Sugar: 10g | Vitamin A: 1306IU | Vitamin C: 3mg | Calcium: 325mg | Iron: 11mg
Backyard GrillingWeekend WarriorsAdvice from DadBeard GroomingTV Shows for Guys4x4 Off-Road CarsMens FashionSports NewsAncient Archeology World NewsPrivacy PolicyTerms And Conditions
