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)
2 full racks uncooked ribs, 3-4 lbs each (Baby Back or St. Louis both work well)
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.
In a bowl, combine all dry rub ingredients and whisk to combine well.
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.
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.)
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!)