I made these Sriracha glazed ribs to accompany the quinoa “fried rice” I posted about yesterday. Little did I know they would turn out SUPER spicy. Even The Hubs, who has his name on a plaque for eating the spiciest curry around, thought they were steam-coming-out-your-ears spicy. He ate them all so I’m pretty sure he didn’t mind.
You’ve been warned.
Even though these ribs required me to keep the oven on for most of the day, the meal as a whole was worth the extra sweat equity. Literally. Perhaps I’ll wait until winter rolls around to make these again, but they WILL be back.
Everyone needs to take a day for themselves every once in a while, and for me, that usually means spending the whole day in the kitchen mixing, cooking and creating. It’s good for my soul. Who cares if it was the dead of summer, and my whole house turned into a sauna! Perhaps I sweat out more than toxins. I think I may have sweat out some bad energy that’s been keeping me down lately.
I was actually telling Val a couple of days before I made this that I hadn’t cooked in a really long time. Lots of salads, snacks and quick throw-together meals is what we’ve been living on lately. Funny how that completely coincided with a little funk I was in. The second I took a step back, and focused all my energy into one marathon day of cooking, I started to feel like myself again. Sometimes its that easy. Don’t ever forget about the things you love.
Food for thought.
- 3 racks of baby back ribs, about 3lbs
- 2 tsp ground ginger
- 3 tsp freshly ground black pepper
- 2 tsp onion powder
- 1 Tbsp chili powder
- 1 tsp kosher salt
- ½ c. packed brown sugar
- 1 c. apple juice
- 12oz can of beer
- ¾ c. honey
- ½ c. Sriracha sauce
- 2 Tbsp chili garlic sauce
- Combine ginger, black pepper, onion powder, chili powder, kosher salt and brown sugar together in a bowl.
- Rub each rack of ribs thoroughly with spice mixture. Place on a foil covered baking sheet and cook for 2 hours at 275 degrees.
- Remove ribs from the oven. Create 3 foil packets by folding 2 sheets of foil together each. Place each rack of ribs in the center of one foil packet. Pour ⅓ of the apple juice and ⅓ of the beer over each rack. Fold up the sides and crimp the edges to secure.
- Return packets to the oven and continue cooking until completely tender. About one hour.
- Meanwhile, whisk together honey, Sriracha and garlic chili sauce.
- Remove the ribs from the oven and increase temperature to 375 degrees. Discard liquid and return the ribs to the baking sheet.
- Brush each rack generously with sauce. Return ribs to the oven and cook for 15 minutes until the sauce begins to caramelize.
- Remove from the oven and tent with foil. Allow to rest for 10 minutes before serving.