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
Heat Factor: Mild, though with a sweet and tangy zing.