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Looking forward to hanging out with everyone at the lake this weekend to celebrate Labor Day. If you are looking for a new flavor to try on your ribs this one came out pretty tasty. Hubby wasn’t as big of a fan due to the messy part of it with all the sauce, but as they say it’s finger licking good!

BBQ Sriracha Ribs

(Adapted from Chew Out Loud)


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2 full racks uncooked ribs, 3-4 lbs each (Baby Back or St. Louis both work well)

Dry Rub:

½ cup brown sugar, packed

1½ tsp smoked paprika

1 TB kosher salt

1½ TB freshly ground black pepper

½ tsp cayenne

½ tsp garlic powder

½ tsp onion powder


1 (18oz) bottle Sweet Baby Ray’s Honey BBQ Sauce (or your own favorite kind, bottled or homemade)

3 tsp Sriracha (for moderate spice level)

1 TB pure honey


Dry the racks of ribs with paper towels.


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In a bowl, combine all dry rub ingredients and whisk to combine well.


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Pat and press dry rub onto both sides of rib racks. Tightly wrap each rack of ribs in foil, individually. Place in a single layer on a large baking sheet and let sit in fridge overnight.


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Preheat oven to 325F. Bake foil-wrapped ribs, on baking sheet, for 2½ hours. (We smoked ours on the pit then wrapped them to finish in the oven.)


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Remove ribs, let cool enough to handle, and remove foil. Discard juices. (Ribs can be prepared one day early up to this point; just cover and chill until ready to grill.)

Make the sauce by combining all sauce ingredients in a bowl. Brush ribs generously with desired amount of BBQ sauce. Ribs will be very tender, so handle carefully. Place on heated grill for 5-10 minutes per side, or until charred in spots. Use a sharp knife to carefully slice ribs so they don’t fall apart (should be fork tender!)

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