My fall-off-the-bone ribs are NOT spicy hot. This recipe has been really popular but having an international following has brought on some new challenges. I’m hearing, “I made your fall-off-the-bone ribs and they did fall off the bone but they were so spicy hot we couldn’t eat them.” It turns out that spices are not the same all over the world and the different labeling in some countries has caused my delicious ribs to be too hot to eat. But I don’t like spicy foods and my ribs are not supposed to be hot, so I am here to clarify the confusion for my international visitors.
My rub and sauce recipes call for Chili Powder but I think some people are using Chili Pepper which is not the same thing. Not at all. Chili Powder is a mixture of spices and peppers and is a bit spicy but not anywhere near hot. That’s why I use 2 teaspoons in my rub and my sauce. But 2 teaspoons of Ground Chili Pepper, which is pure cayenne pepper, will bring tears to your eyes!
As if that’s not enough, the terms “chili” and “chile” are often used interchangeably but they don’t always mean the same thing. Chili powder is usually a blend of spices and it not considered hot, while Chile powder most often refers to pure ground spicy hot chiles. Since every country is different, the only way to tell is to READ THE INGREDIENT LABEL and DO NOT USE pure ground cayenne red chili pepper.
The recipes I post are all the things I make for myself and I do not like hot & spicy foods so I hope this helps everyone from Malaysia to Australia to Belgium enjoy these delicious fall-off-the-bone, NOT SPICY HOT ribs. And my thanks to Lee and Alissa who took time to let me know. Click here for the recipe. – Jenny Jones