Save It Succulent pork ribs coated in a sticky, sweet-and-spicy sriracha honey glaze, slow-roasted until fall-off-the-bone tender Perfect for gatherings or a flavorful family meal
I first made these ribs for a weekend family cookout and they were a huge hit Everyone loved the balance of heat and sweetness
Ingredients
- Pork: 2 racks (about 1.5 kg / 3.3 lbs) pork baby back ribs
- Dry Rub: 2 tsp kosher salt 1 tsp freshly ground black pepper 1 tbsp smoked paprika 1 tsp garlic powder 1 tsp onion powder
- Glaze: 1/3 cup sriracha sauce 1/2 cup honey 2 tbsp soy sauce (use gluten-free if needed) 2 tbsp rice vinegar 1 tbsp sesame oil 2 cloves garlic, minced 1 tsp fresh ginger, grated
- Garnish (optional): 1 tbsp sesame seeds 2 tbsp chopped fresh cilantro 2 scallions, thinly sliced
Instructions
- Preheat Oven:
- Preheat the oven to 150°C (300°F) Line a large baking sheet with aluminum foil for easy cleanup
- Prepare Ribs:
- Pat the ribs dry with paper towels Remove the thin membrane from the back of the ribs if still attached
- Apply Dry Rub:
- In a small bowl, mix salt pepper paprika garlic powder and onion powder Rub evenly over both sides of the ribs
- Bake Ribs:
- Place ribs bone-side down on the prepared baking sheet Cover tightly with foil and bake for 2 hours until tender
- Make Glaze:
- While ribs are baking, prepare the glaze In a saucepan over medium heat, whisk together sriracha honey soy sauce vinegar sesame oil garlic and ginger Simmer for 57 minutes stirring occasionally until slightly thickened Remove from heat
- Increase Oven Temp:
- After 2 hours remove ribs from the oven and discard foil Increase oven temperature to 220°C (425°F)
- Glaze and Roast:
- Brush ribs generously with the sriracha honey glaze Return to oven uncovered and roast for 1015 minutes basting once more halfway through until caramelized and sticky
- Rest and Serve:
- Remove ribs from oven and let rest 5 minutes Slice between the bones and garnish with sesame seeds cilantro and scallions if desired Serve immediately
Save It This recipe always brings the family together especially during weekend BBQs Everyone looks forward to the tender sticky ribs
Required Tools
Baking sheet Aluminum foil Saucepan Whisk Sharp knife
Allergen Information
Contains soy (soy sauce) and sesame (sesame oil sesame seeds) Double-check all sauces for wheatgluten if serving gluten-free Honey is not suitable for infants under 1 year
Nutritional Information
Calories 610 Total Fat 32 g Carbohydrates 39 g Protein 42 g per serving
Save It A perfect balance of spice and sweetness makes these ribs unforgettable Serve with your favorite sides and enjoy
Recipe FAQs
- → How do I ensure ribs are tender and juicy?
Slow roasting ribs at a low temperature allows the connective tissues to break down, resulting in tender, juicy meat that falls off the bone.
- → Can I adjust the spice level of the sriracha glaze?
Yes, add more sriracha or chili flakes to increase heat, or reduce them for a milder glaze without sacrificing flavor.
- → What is the best way to apply the glaze?
Brush the glaze generously over the ribs after the slow roast, then roast uncovered at a higher temperature to caramelize and create a sticky finish.
- → Are there alternatives to soy sauce in this glaze?
For gluten-free options, use tamari or coconut aminos while maintaining the glaze’s umami balance.
- → How should leftover ribs be stored and reheated?
Store leftovers in an airtight container in the refrigerator and reheat gently in the oven to preserve moisture and glaze texture.