Description
Oven-cooked ribs with honey-sriracha sauce, adapted from a recipe on ChiliPepperMadness.com.
Ingredients
Scale
- 2 racks of St. Louis-style ribs, membrane removed
- 2 Tbsp cayenne pepper (less for less heat)
- 1 Tbsp smoked paprika
- 2 Tbsp garlic powder
- 2 tsp onion powder
- 2 tsp brown sugar
- ~2 Tbsp kosher salt (adjust to taste)
- Black pepper to taste
For the sauce:
- 1/4 C sriracha sauce
- 1/4 C honey
- 1 Tbsp rice vinegar
- 1 Tbsp lime juice
Or use a rub and sauce of your choice
Instructions
- Preheat your oven to 300°F (149°C)
- Combine the dry ingredients for the rub and apply it to both surfaces of both racks of ribs.
- Place the racks of ribs on a sheet pan and insert a 2.5″ Needle Probe into each rack in the thickest part, between the bones.
- Set the high-temp alarm on your Smoke for 160°F (71°C). Place the rib pan in the oven and cook.
- When the alarm sounds, check that a bark has formed by scratching the ribs and seeing whether the seasoning comes off easily or not. If it does, let them cook for another 15–30 minutes. If not, proceed to wrap.
- Remove the probes and wrap each rack of ribs in foil. Re-insert the probes through the foil and continue to cook, now with the high-temp alarms set for 200°F (93°C).
- While the ribs cook, combine the sauce ingredients in a small saucepan and bring them to a boil. Simmer for 2–3 minutes and remove from heat.
- When the alarms sound again, use your Thermapen ONE to poke through the foil, verify that there are no lower temperatures, and check the tenderness. You want to feel almost no resistance in the meat itself.
- Unwrap the ribs and put them back on the sheet pan.
- Use a silicone brush to brush the sauce all over the meaty side (which should be up). Return to the oven for 10–20 more minutes. Engage your oven’s convection setting if it has one.
- Remove the ribs from the oven, cut them up, and serve!