Oven Baked Ribs with Honey-Sriracha Glaze - Recipe
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.
Servings: 2
Calories: 810kcal
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
Heat Factor: Mild, though with a sweet and tangy zing.
Nutrition
Calories: 810kcal | Carbohydrates: 43g | Protein: 56g | Fat: 47g | Saturated Fat: 16g | Cholesterol: 197mg | Sodium: 1048mg | Potassium: 891mg | Fiber: 1g | Sugar: 37g | Vitamin A: 1645IU | Vitamin C: 26.6mg | Calcium: 89mg | Iron: 3.1mg