STICKY SRIRACHA BAKED RIBS

INGREDIENTS

1-4 pound rack baby back ribs

1/4 cup dark brown sugar

1 teaspoon smoked paprika

1 teaspoon chili powder

1/2 teaspoon cumin

1 lime, zested

2 teaspoons kosher salt

1/2 teaspoon black pepper

peanuts

scallion, sliced

BBQ Sauce:

1 tablespoon olive oil

8 cloves garlic, minced

1/2 cup sriracha hot sauce

2/3 cup low sodium soy sauce

1/2 cup dark brown sugar

1 cup ketchup

1/4 cup Worchestershire sauce

2 tablespoons maple syrup

Directions

In a small bowl, mix together brown sugar, smoked paprika, chili powder, cumin, salt and pepper. Rub over this mixture over the ribs, getting them completely coated. Wrap the ribs in aluminum foil and chill for 3-4 hours.

Preheat oven to 275F.

Place the foil wrapped ribs on a rimmed sheet tray. *I line my sheet tray with foil to make the clean up easier. Bake the ribs for 4 hours.

While the ribs are cooking make the BBQ sauce. Heat a medium sauce pan over medium heat, and pour in olive oil. When the oil is hot, add the garlic. Cook for about 30-60 seconds until fragrant. Then add in the remaining ingredients. Simmer over medium-low heat for 20 minutes, until nicely thickened. Then remove from heat and set aside.

Once the ribs have cooked for 4 hours, remove from the oven. Raise the oven temperature to 350F.

Carefully unwrap the ribs and baste them liberally with BBQ sauce. Re-wrap the ribs in aluminum foil and place back into the oven for 1 additional hour.

Rest the ribs for 20 minutes, then transfer to a board and cut them up. Top with peanuts and scallion, and serve with extra BBQ sauce.

Adapted from dennistheprescott.com