Sriracha Oven Ribs
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Cook time: 
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Serves: Serves 2
 
Ingredients
  • 1 Full Rack of Ribs (I used baby back simply due to availability. These would work great with St Louis)
  • **For the Rub**
  • ¼ cup brown sugar, packed
  • 1tsp smoked paprika
  • ½ tbsp. salt
  • ½tsp. black pepper, crushed
  • ¼tsp. cayenne pepper
  • ¼ tsp. garlic powder
  • ¼tsp. onion salt
  • **For the Sauce**
  • X BBQ sauce, either from a bottle or homemade
  • 2tsp sriracha (more if you want a bit of an extra kick)
  • ½tbsp. honey
Instructions
  1. Pat dry the ribs with a paper towel or similar.
  2. Whisk together all the ingredients for the rub, then cover both sides of the ribs. Make sure it’s well covered and rubbed in, then tightly rap the rack in foil. Leave flat in a fridge overnight (or for 8 hours).
  3. The next day, heat the oven to 165C (145C fan assisted), place the ribs on a baking tray and bake in the center of the oven for 2-2.5 hours (depending on the size of the ribs). At this point, the ribs can be left for up to 24 hours before the next step, so it’s perfect to do ahead of a BBQ if you’re expecting guests.
  4. Remove from the oven, and while they are cooling enough for you to unwrap the foil, whisk together the honey, BBQ sauce and sriracha. Discard the foil and juices before generously slathering the ribs in the prepared glaze, using a brush. If cooking on a BBQ, place each side face down for approx. 6-8 minutes. If cooking under a grill simply stick them underneath a medium heat for 5-6 minutes, until it starts charring but before it goes completely black.
  5. Serve as a rack or separate using a sharp chef’s knife.
Recipe by The Bearded Bakery at http://www.thebeardedbakery.com/cooking-2/sriracha-oven-ribs/