Succulent & Tender Sriracha-Hoisin Glazed Ribs

by White on Rice Couple on November 29, 2012

By Friday, the fever pitch is nearly at its bursting point. The workday’s best day of the week, the harbinger of the weekend, and it seems like the day lasts for an eternity. After all, it is almost game day.

For me, football fan-aticism is a fairly new emotion. You see, I grew up in northeastern Oregon. The state has no NFL team, and even though many will be quick to chime in, “but you have the Ducks”, referring to the University of Oregon’s furious flock, when I was growing up, they were as intimidating as… well, a duck.

So even though I grew up playing backyard football and got all grass stained nearly every recess; even though I played jr. high & high school football; and despite watching the NFL games as a second helping of Sunday service, I can’t say I grew up a fanatic.

Not like I’ve seen those who’ve grown up in a serious football culture, whether it be NFL or college football.

Take one example: last year in Nashville, Diane and I were standing line waiting to board the bus to haul everyone over to the night’s Grand Ole Opry show and we’re chatting it up with the couple behind us. Several minutes into the conversation the husband politely excuses himself.

He makes his way over to a complete stranger and greets him, “Roll Tide”. The stranger extends the “roll Tide” wishes back, and then the husband quietly makes his way back over to us and continues the conversation without a hitch. Anyone who has seen the ESPN “Roll Tide” commercial would be rolling, and here I wast thinking ESPN was exaggerating the “roll Tide” culture for a little commercial comedy. However sometimes life is funny enough you just have to show it as is.

Today I have my adopted team, not having one rooted in family blood. My week is filled with Patriot hopes, speculations, and rooting. A loss leads to several days of mourning while a win lifts the spirits throughout the whole week. Friends who are a rival team’s fanatic get a hefty dose of taunting after a beat down, while those who express disregard for our teams stars or coach roll off the back like rain hitting an armadillo. Normally not the chatty type, I can ramble for hours with other football fans; commiserating, teasing, sharing hopes and recognizing rivalries.

Just like the “Roll Tide” husband, friendships will be quickly formed with those of the same loyalty. There is that instant fist thumping over the heart understanding. “I get you, man” or “dudette” as the case may be. After all fandom isn’t limited to the boys. There are girls which are just as hardcore football fans as any of the boys. One of the most passionate fans I’ve had the pleasure of knowing is a female New England Patriot fanatic.

Rachael is one of those who grew up with pigskin in her blood. First time Diane and I met with her, our intended ½ hour coffee meeting lasted over a couple hours after the talk turned to football and puppies. She’s been dear to our hearts ever since. Rachael was lucky enough to win a bet last year with her boyfriend (huge Raven fan) regarding the naming of their future puppy and soon there will be an adorable pup prancing around New York named Brady.

Chatting, texting, Facebooking, and tweeting with her over the NFL season introduced me to another level of fandom insanity which I had only seen on tv. This chick is Patriot-Brady-Gronk crazy and I love it. There’s nothing like having a comrade in arms over the football season.

So as all of us fans deal with our weekly emotional roller coaster as our teams win and lose, here a pork rib recipe to gnaw on. After all, ribs are one of the perfect dude (or dudette) game day foods.

This is a tender fall off the bone rib recipe which is done in the oven. We usually use St. Louis cut spare ribs but the recipe will work great for any spare rib or baby back rib cut. The sauce is made to have a balance between the sweetness of the hoisin with the spice of the sriracha sauce. They aren’t devilishly spicy, however if that is your preference, up the sriracha amount or sub in another spicier sauce. We will often use our homemade sriracha sauce which we’ve spiced up with the garden’s habaneros and devil peppers. Zesty!

First the ribs wrapped in foil with with apple juice and salt & pepper, and then roasted for an hour. While they roast I’ll make the sauce although you could always make the sauce days in advance. It  keeps quite well. After the first hour of roasting, open up the foil and brush the ribs with the sauce, roast for 45 minutes, brush again, roast 45 minutes more, then brush one more time. If you like you can run them under the broiler for a couple minutes to give them a little singe.

I must say, these ribs are bad-ass. Moist, tender, almost fall off the bone but with just enough bite not too, slightly sweet with a spicy tingle afterglow. Grab a beer and turn on the tube. Game’s on! And remember, “It isn’t crazy, it’s sports”.

-Todd

Making Siracha-Hoisin Glazed Ribs

Cut the racks in half to help make them more manageable.

Create foil “boats” out of a double layer of foil.

After the first hour, brush both sides of ribs with glaze.

Keep foil sides upright to keep the juices surrounding the ribs.

Sriracha-Hoisin Spare Ribs

Yield: Serves 4-6

Total Time: 2 hours 30 minutes

We usually make these with the St.Louis cut spare ribs. They are a nice meaty rib with a good balance of meat to bone. You can make them with any cut though, just adjust the baking times if needed. These aren't especially spicy, just giving a hit of spice as an afterglow, so if spice is your thing add a little extra sriracha or toss in another devilish hot sauce. We will often use our homemade sriracha sauce which we personally zing up with habaneros and Goat's Weed peppers. The recipe is based off two average St. Louis cut rack of ribs (@ 3 pounds each). We will usually just make the glaze as the ribs are cooking in the first hour, but you can always make it days ahead of time if needed. The ribs also reheat very well in the oven. Keep them wrapped in foil and reheat at 350°F for about 10 minutes or until warm, and then broil & serve. It is nice and easy to make the ribs the night before and re-heat on game day.

Ingredients:

Ribs

  • two 3 pound (1360g) racks St. Louis cut Spare Ribs
  • 2 Tablespoons (30g) Kosher or Sea Salt
  • fresh cracked Black Pepper to taste
  • 2 cups (480ml) Apple Juice

Hoisin-Sriracha Glaze

  • 2 Tablespoons (30 ml) Grape Seed Oil (or other clean tasting oil)
  • 4 medium cloves Garlic, crushed or minced
  • 2 Tablespoons finely grated Ginger (@ 3” knob)
  • 2/3 cup (160ml) Hoisin
  • 1/4 cup (60ml) Sriracha Sauce
  • 1 Tablespoon (15ml) Fish Sauce
  • 1/4 cup (60ml) Apple Cider Vinegar

Directions:

Ribs Instructions

Preheat oven to 350°F.

  1. Rinse ribs and pat dry. Cut each rack in half. Season ribs with salt and pepper.
  2. Make “boats” out of doubled up sheets of foil large enough to enclose each ribs section (*refer to photos in post for visual guide). Place ribs in each boat meaty side up and divide apple juice between the boats.
  3. Seal foil boats closed around the ribs, trapping the juice in with the ribs and being careful not to break the foil. Place on sheet pans.
  4. Bake in the oven for one hour. Remove from oven, carefully open the foil, and brush with glaze *recipe follows.
  5. Return to oven, leaving the foil open but with the sides standing up enough to keep the juices around the ribs. Bake for another 45 minutes. Glaze ribs again, then return to oven for another 45 minutes.
  6. Heat oven to broil and place oven rack 2 or 3 levels down from the top. Brush ribs with glaze again and broil for 2 minutes or until slightly singed.
  7. Slice ribs into sections and serve.

Glaze Instructions

  1. Heat oil in a saucepan over medium heat. Add garlic and ginger and cook 1-2 minutes or until light golden.
  2. Add hoisin, sriracha, fish sauce, and apple cider vinegar and stir well. Cook for 5 minutes and then remove from heat and set aside to cool.
Recipe Source: WhiteOnRiceCouple.com.

Hello! All images & content are copyright protected. Please do not use our images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you. And remember in making the recipes, if using table salt instead of kosher or sea salt, make sure you reduce the salt amount.



Bountiful-Ad

ShareThis

{ 19 comments… read them below or add one }

1 Pam November 29, 2012 at 5:41 am

Oh my goodness, those look amazing!

Reply

2 Rachel (Two Healthy Plates) November 29, 2012 at 6:39 am

This looks incredible – my husband would be all about the Sriacha glaze, he’s crazy for the stuff!

Reply

3 Melissa | Dash of East November 29, 2012 at 6:53 am

HA! I’m glad you two were able to experience a taste of Southern football pride while you were in Nashville. My husband went to Auburn and he greets fellow Auburn alum (strangers) with “War Eagle” all the time.

Reply

4 Alicia November 29, 2012 at 7:06 am

I may have to make these for Sunday’s Patriots game!

Reply

5 Bev @ Bev Cooks November 29, 2012 at 7:15 am

My eyeballs have never had so much fun.

Reply

6 Hannah November 29, 2012 at 8:12 am

Love this post! I grew up in a Patriots family and my older son lives for football, especially the Seahawks and Huskies. Your hoisin sriracha glaze is making my taste buds tingle. I think I’ll slather it on some chicken this weekend for one of the games. Thank you for sharing!

Reply

7 Brandon @ Kitchen Konfidence November 29, 2012 at 9:55 am

You two are always giving me new ways to use the big bottle of fish sauce sitting in my fridge. Love this! Those ribs look SO good.

Reply

8 Alice @ Hip Foodie Mom November 29, 2012 at 10:01 am

OMG, I am about to kick my computer screen here!! Looks fabulous!! LOVE!

Reply

9 Emily November 29, 2012 at 8:51 pm

Any recipe with the word “bad-ass” in its description is a must for me.

Reply

10 Shut Up & Cook November 30, 2012 at 7:22 am

I’m sure these are spectacular!

Siracha and Hoisin are two of my favorite flavors, so really, how could you go wrong?!?

YUM.

Reply

11 Loretta | A Finn In The Kitchen November 30, 2012 at 10:52 am

I’m normally intimidated by ribs. Love to eat them, just don’t like making them. Now I can’t figure out why! They look incredible.

Reply

12 Lori Lynn December 1, 2012 at 4:23 pm

Oh gosh do those look good! I don’t usually use the work “lipsmacking” but I think it applies.
Just posted a “recipe” with sriracha too :)
LL

Reply

13 latenac December 2, 2012 at 4:16 pm

Made these tonight. They are so yummy, thank you!

Reply

14 elizabethranger (bubbleteafordinner.com) December 4, 2012 at 1:01 am

Fish sauce, FTW!

Reply

15 farm to table geek December 5, 2012 at 4:12 pm

are you serious with these ribs? ya know, i was going to kick back with a bowl of brown rice and kale tonight for dinner, but you are getting my lazy you know what off the couch and over to market to get the supplies for these ribs!

Reply

16 Doug December 8, 2012 at 6:30 pm

These are very good and easy to make. This one is a keeper!

Reply

17 Tammy December 22, 2012 at 4:26 pm

When you say “enclosed” do you mean you wrap the foil totally so you cannot see the ribs, or do you leave the foil open? I looked at the picture andit looks like you leave it open. Thank you in advance for your response.

Reply

18 White on Rice Couple December 22, 2012 at 4:35 pm

Enclosed means to seal the foil completely. The pictures of the foil open are of when the foil is opened to pour in the apple juice or brush the ribs. A fully enclosed packet isn’t very pretty and didn’t seem necessary to show.

Reply

19 KarmaCucina February 3, 2013 at 7:25 pm

I pinned these ribs a while ago and have been patiently waiting for the perfect opportunity to enjoy them – Super Bowl Sunday was it! They were excellent – sweet, spicy, and succulent… yum!!!

Reply

Leave a Comment

{ 4 trackbacks }

Previous post:

Next post:

Copyright © 2014 White on Rice Couple. All rights reserved. Websites by Zel Creative