# What You'll Need:
→ Pork
01 - 2 racks (3.3 lbs) baby back pork ribs
→ Dry Rub
02 - 2 tsp kosher salt
03 - 1 tsp freshly ground black pepper
04 - 1 tbsp smoked paprika
05 - 1 tsp garlic powder
06 - 1 tsp onion powder
→ Glaze
07 - 1/3 cup sriracha sauce
08 - 1/2 cup honey
09 - 2 tbsp soy sauce (gluten-free if needed)
10 - 2 tbsp rice vinegar
11 - 1 tbsp sesame oil
12 - 2 cloves garlic, minced
13 - 1 tsp fresh ginger, grated
→ Garnish (optional)
14 - 1 tbsp sesame seeds
15 - 2 tbsp fresh cilantro, chopped
16 - 2 scallions, thinly sliced
# Directions:
01 - Set the oven to 300°F and line a large baking sheet with aluminum foil for easy cleanup.
02 - Pat ribs dry with paper towels and remove the thin membrane from the back if still attached.
03 - Combine salt, pepper, paprika, garlic powder, and onion powder in a small bowl. Rub evenly over both sides of the ribs.
04 - Place ribs bone-side down on the baking sheet, cover tightly with foil, and bake for 2 hours until tender.
05 - While ribs bake, whisk sriracha, honey, soy sauce, rice vinegar, sesame oil, minced garlic, and grated ginger together in a saucepan over medium heat. Simmer 5–7 minutes, stirring occasionally until slightly thickened. Remove from heat.
06 - After 2 hours, remove ribs from oven and foil. Raise oven temperature to 425°F.
07 - Brush ribs generously with the glaze, return uncovered to oven, and roast 10–15 minutes, basting once halfway through, until sticky and caramelized.
08 - Let ribs rest 5 minutes post-baking. Slice between bones and garnish with sesame seeds, cilantro, and scallions if desired. Serve immediately.
