Baby Back Ribs – Pt II: Sriracha Ribs

Sriracha RibsI got out of bed this morning and I swear it felt like I hadn’t walked in 9 years.

Everything was creaking and popping.
I feel like a g*ddamn stick figure.
Fucking Mondays..


Anyway as promised, here’s part 2 of my 4th of July recipe contribution.
The 2nd installment of ribs.
And this recipe is definitely different that the previous one in that it is JUICY.

The dry-rub embeds the awesome flavor of cumin & smoked paprika, both underrated spices by the way.
And the Sriracha marinade adds a spicy-sweet note to things which I looove but obviously go less on the Sriracha sauce if you’re not a fan of the heat.


To get that moist, juicy texture, you want to first cook it on low heat, covered with tinfoil for like an hour and a half.
Then up the heat, baste it with the sriracha marinade and letting it finish cooking, this time uncovered.

Uncovering it towards the end will give it that lightly crisp exterior which is fucking delicious and a perfect compliment to the tender heaven on the inside.


Out of the two rib recipes, this is this is the one I’d go with.
This shit is everything.





Sriracha Ribs


What I Used.

1 slab Pork Ribs. 2 tsp Salt. 2 tsp Smoked Paprika. 1 tbsp Cumin Powder. 1 tsp Cayenne Pepper. 1 tbsp Brown Rice Vinegar.  2 tbsp Sriracha Sauce. 2 tsp Black Pepper. 2 tbsp Hoisin Sauce. 2 tbsp Maple Syrup. 1 Small Handful Fresh Cilantro.

What I Did.

Make a dry-rub by mixing all the dry spices together in a small bowl.
Rub the mixed spices over the ribs.
Be sure to really get in there.

Place the ribs in a zip-lock bag and store in fridge overnight.


When you’re ready to cook the ribs, pre-heat your oven to 325F.

Line a roasting pan with heavy duty foil and add about 2 cups of water to the pan so there is about a 1 inch of water.
Place a roasting rack on top of the lined pan and put the spare ribs (rib side up) on the rack.
Cover the ribs with more tinfoil and place in oven to roast for 1 hr.


While the ribs are cooking, make the marinade.
Combine the maple syrup, sriracha, hoisin sauce and brown rice vinegar in a small bowl.
sriracha marinade
Mix well and set aside.

Pull the ribs from the oven and baste with the sriracha marinade.
Make sure the marinade thoroughly coats the ribs.
Return the ribs to the oven, keeping them uncovered.
Increase the temp to 350F and roast for another hour or until the ribs achieve the char you want.


When the ribs are cooked to your preference, remove them from the oven and let them sit, untouched, for 5 mins.

Roughly chop some cilantro and sprinkle on top of ribs.
Serve with plenty of wet naps.
4th_of_July_rib_recipes Sriracha Ribs

57 thoughts on “Baby Back Ribs – Pt II: Sriracha Ribs

  1. These look delicious! I had frozen pizza for dinner last night. Yeah, I know, I suck LOL But tonight I’m testing out a new egg sandwich recipe that’s floating around in my brain. We’ll see how it goes. Fun time first. Cook after. Always makes things more interesting in the kitchen.

  2. I am feeling your pain, #creaky stick figures R Us. Those photos are super delicious looking Cake. I haven’t seen brown rice vinegar around but I will be looking for it now!

      1. Not to worry my friend, the word ‘is’ was added.
        And between you and me – they all know I’m the moron 🙂

        Hope you’re having a good week so far

  3. OK, I’m totally ready for this dish. I’m just waiting on a plane ticket (private jet), hotel accommodations (5 star only) and transportation to your 4th of July festivities (Bentley with personal chauffeur)…do you need my address? Should I email it to you or….?

  4. ABSOLUTELY DELISH! I am definitely thinking about the ribs on the boat trip! Ribs and Champagne! You definitely have your 4th July covered in full delicious mood! I trust when you say THIS IS THE SHIT. I believe you, I want some! asap….

    1. Hahaha, they’re so Fn good and actually not that spicy, I’m thinking that using sriracha as a glaze and then returning it back to the oven eliminated some of that heat.

  5. Ahh this is perfect! I’ve been looking for a great ribs recipe for a long time now, but I never seem to have everything I need to make it, so I just walk right pass the ribs on sale at the grocery store ;(. Now, this one I can make! Thanks for posting Dana! Can’t wait to try :).

  6. yum., YUM, excuse me whilst get a plate and binge! As for the creaking, how is that going? Perhaps start yoga, pilates etc/muscle strengthening exercises…though I imagine you more in the boxing ring or playing basketball…x

    1. I know right? I totally binged lol
      And I do a lot of interval strength training and Tabata, I’m just getting old.
      Add that to that fact that I was out late every night of the weekend = roughest Monday morning ever..
      Almost ever.

  7. I’m in rib heaven!! The flavours in those ribs are kinda like what I’d use!! And Pimentón(smoked paprika) is underrated! Incredibly earthy and flavoursome spice.

    1. Jeanne, I hadn’t either.
      I was like alright, lemme try this ‘making ribs’ thing out.
      I Googled like 49000 recipes and finally was like fuck it, I’ll figure it out.

      You don’t need to google shit – just follow this recipe 😀

  8. So I’m sitting hear trynna catch up on all the posts I’ve missed and I keep opening all the food posts. Bad idea! ‘Cos I havent had anything to eat yet. This is torture.

Go on, get it out..

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