These tender oven baked baby back ribs are super easy to make, drenched in a tangy honey-sriracha glaze you can whip together in no time.
This recipe is sponsored by Yellowbird Foods. All opinions are my own.
Let’s talk about reasons for cooking up baby back ribs. Let’s see, how about game day? When the big game rolls around, juicy, tender ribs are always a hit. Mmm. Barbecue ribs.
How about parties? Heck yeah. Maybe you want to be the hero or the star of the party because you’re the one who brought ribs instead of a boring cheese ball.
How about this – who needs a reason! The reason is baby back ribs are SO CRAZY DELICIOUS! I enjoy making ribs all year long for dinner, whether they’re in the smoker, on the grill, in the pressure cooker, or in the oven. Oven baking your ribs is so incredibly easy, with most of your time spent waiting for them to be done.
Baby back ribs are AWESOME with any sort of a barbecue sauce, but today I’m here to show you how to whip together a simple yet hugely flavorful Honey-Sriracha Glaze that you’re going to love. Lucky for me, I have Yellowbird Blue Agave Sriracha to work with.
It’s so good!
Yellowbird Sauce has 5 different sauce condiments you can choose from, including Jalapeno, Serrano, Habanero, Ghost Pepper, and this Blue Agave Sriracha we’re cooking with today.
The Blue Agave Sriracha has an excellent sweetness and just the right amount of spiciness to make our glaze for these oven baked baby back ribs.
Let’s talk about how we make them, shall we?
Oven Baked Ribs Ingredients
- Baby Back Pork Ribs Rack. 2 pounds.
- Cayenne Powder. 1 tablespoon or use less for lower heat.
- Garlic Powder. 1 tablespoon.
- Onion Powder. 1 teaspoon.
- Paprika. 1 teaspoon.
- Brown Sugar. 1 teaspoon.
- Salt and Pepper. To taste.
How to Make Oven Baked Ribs – the Recipe Method
First, let’s prep the ribs. Set out the rack of baby back ribs and dry them off with a paper towel.
Remove the membrane underneath by pulling it loose with a kitchen knife. Grip it with your fingers and pull it away from the sides of the ribs. Use a paper towel to grip it if it is too slippery.
Next, season the ribs with a good amount of your favorite seasonings. Any rib seasonings or dry rub are great here. I used my own homemade Cajun Seasoning blend along with a bit of brown sugar.
Rub the seasonings into the ribs on both sides. Be sure to really get them in there.
Cover the ribs with aluminum foil and set them onto a baking sheet. Bake the ribs in the oven, covered, at 300 degrees F for 2-3 hours, depending on your preferred level of doneness. They should be done in about 2 hours, but if you’re looking for more “fall off the bone tender” with your ribs, cook them for 3 hours.
NOTE: Ribs are technically “done” when they reach 145 degrees F internally, but they’re best when they reach about 200 degrees F internally, as the fats and collagens melt down at that point, making the ribs more tender and juicy.
In the last 20 minutes of cooking, lift the aluminum foil and baste the ribs with your honey-sriracha glaze, then cover and finish the cooking.
When they’re done, remove the foil, turn on the broiler and broil the ribs another 5 minutes to brown them up.
Rub them down with a bit more of your honey-sriracha glaze and serve them up!
They’re so awesome! Easy oven baked ribs. They're fall off the bone tender.
Let’s talk about how to make the glaze, shall we? It’s SUPER EASY.
How to Make the Honey-Sriracha Glaze
Whisk together the following ingredients in a small bowl – ¼ cup Yellowbird Blue Agave sriracha, ¼ cup honey, 1 tablespoon rice vinegar and 1 tablespoon lime juice.
I like to give it a taste and adjust with a bit more sriracha.
Whisk it all together and BOOM! DONE!
You’re ready to glaze some awesome baby back ribs you’ve just baked up in your oven.
That’s it, my friends. As mentioned, ribs are hugely popular for the game day table and pretty much any party situation where you want to impress your friends, but if you’re like me, you probably just want them for dinner, all for yourself!
Especially with this crazy awesome Honey-Sriracha Glaze. Finger licking good. Serve them up! Let me know what time I need to be there! These are the best oven baked ribs out there.
I love ribs.
Storage & Leftovers
Storing your Oven Baked Ribs with Honey-Sriracha Glaze in an airtight container in the fridge may allow you to store the leftovers for up to 3-4 days. To maximize the storage life, make sure to refrigerate them promptly.
Recipe Tips & Notes
How long does it take to bake ribs in the oven?
Pork ribs should be baked for 2-3 hours at 300 degrees F, until they reach an internal temperature of 145 degrees F minimum. They should be done in about 2 hours, but will achieve more tenderness when cooked for 3 hours to reach an internal temperature of about 200 degrees F. At this point, the collagens melt down, making the ribs more tender and juicy.
What is a good rib rub?
The best rib rub will incorporate a variety of dried and crushed chili peppers and other seasonings. I like to dehydrate my own peppers and grind them into powders, then use them for seasonings, including this Homemade Rib Rib recipe.
One of the best!
It includes:
- 4 ounces arroz con pollo peppers or 1 ounce dried
- 8 ounces aji cito peppers or 2 ounces dried
- 6 ounces Hawaiian hot peppers or 1.5 ounces dried
- 1 tablespoon granulated garlic you can make garlic powder from garden grown garlic as well
- 1 teaspoon brown sugar
- 1 teaspoon granulated salt
- 1 teaspoon black pepper
You can swap in other dried pepper powders, like cayenne and paprika, which are easier to find.
Get yourself some Yellowbird Blue Agave sriracha for this recipe and learn more about Yellowbird’s other sauce condiments as well.
Yellowbird Sauces Web Site: https://yellowbirdsauce.com
Enjoy!
If you enjoy this recipe, I hope you'll leave a comment with some STARS. Also, please share it on social media. Don't forget to tag us at #ChiliPepperMadness. I'll be sure to share! Thanks! -- Mike H.
Oven Baked Ribs with Honey-Sriracha Glaze - Recipe
Ingredients
- 2 pound baby back pork ribs rack
- 1 tablespoon cayenne powder use less for lower heat
- 1 tablespoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon brown sugar
- Salt and pepper to taste
FOR THE GLAZE
- ¼ cup sriracha
- ¼ cup honey
- 1 tablespoon rice vinegar
- 1 tablespoon lime juice
Instructions
- For the glaze, whisk the ingredients together in a small bowl. Set aside until ready to use.
- Preheat oven to 300 degrees F.
- Set out the rack of baby back ribs and dry them off with a paper towel.
- Remove the membrane underneath by pulling it loose with a kitchen knife. Grip it with your fingers and pull it away from the ribs. Use a paper towel to grip it if it is too slippery.
- Rub down the ribs with the seasonings and set them onto a baking sheet.
- Cover with aluminum foil and bake them, covered, for 2-3 hours, depending on your preferred level of doneness. They should be done in 2 hours, but if you’re looking for more “fall off the bone” with your ribs, cook them for 3 hours.
- In the last 20 minutes of cooking, lift the aluminum foil and baste the ribs with half of the honey-sriracha glaze, then cover and finish the cooking.
- Remove the foil. Turn on the broiler and broil the ribs another 5 minutes to brown them up.
- Rub them down with a bit more of your honey-sriracha glaze and serve them up!
Notes
Nutrition Information
Trevor Heyworth says
This was a great recipe. The cooking time was perfect 150c for 3 hrs and 5 mins under the grill (broiler) in the oven. I didn't have siracha so I made the siracha and honey glaze from scratch and I left the seeds in the chillies so it was pretty spicy and my wife wanted it served as a dip as it was too spicy for her so I complied. I rubbed the ribs as per your recipe but I basted the ribs in a honey and chili sauce (Franks Hot Sauce) glaze. My wife said these were the best ribs she had ever had. I went a bit off piste because of my wife's heat tolerance but essentially it was very close to your recipe and it was great! Thanks Mike.
Mike H. says
You are very welcome, Trevor =) Thanks a lot for sharing your experience!
Conrad says
Can I cook these ribs half way then put them back in the oven an hour later to finish them? (Need to get my family from the airport) Will they turn out the same?
Michael Hultquist - Chili Pepper Madness says
Conrad, yes, you should be able to do so. Just be sure to cover and refrigerate in the interim. Let me know how it goes for you.
Carol says
Very nice, thank you
Robin Kerr says
I usually do ribs on the barbie but no more. Fell of the bone and I had some of my ghost/kiwi left so added that, just for the tang. Thanks
Michael Hultquist - Chili Pepper Madness says
Great, Robin!
Hofterzielbeek says
Thank you for sharing this delicious dish recipe. Keep sharing such different and tasty dishes.