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Sriracha-Hoisin Spare Ribs
Recipes
Sriracha-Hoisin Spare Ribs
4 servings
3 hours total (Active 30 minutes)

Ingredients

  • 2 (3-lb) racks St. Louis spare ribs
  • 2 tablespoons kosher salt
  • 2 teaspoons pepper
  • Heavy-duty aluminum foil
  • 2 cups apple juice
  • 2 tablespoons canola oil
  • 1 (2-inch) piece ginger, finely grated
  • 4 medium cloves garlic, minced
  • ⅔ cup hoisin sauce
  • ¼ cup sriracha sauce
  • 1 tablespoon fish sauce (optional)
  • ¼ cup apple cider vinegar

Steps

    1. Preheat oven to 350°F. Pat ribs dry with paper towels, then cut each rack in half. Season ribs with salt and pepper. Place ribs in foil, meaty-side up, folding up sides to make "boats".
    2. Divide apple juice among foil boats over ribs, then seal completely. Place foil boats on baking sheets; bake ribs 2 ½ hours. Remove from oven and let stand to cool.
    3. Preheat grill. Grate ginger (2 tablespoons). Mince garlic. Heat oil in saucepan on medium. Add garlic and ginger; cook 1–2 minutes or until lightly golden. Add hoisin sauce, sriracha, fish sauce, and apple cider vinegar; stir well, then cook 5 minutes.
    4. Remove ribs from foil pouch; brush with sauce and grill 3–4 minutes on each side or until sauce has caramelized on ribs. Serve with any remaining sauce on the side for dipping.
    Note: Ribs can be baked at 350°F for 2 ½ hours and served with sauce on the side.

Amount per ¼ recipe serving: Calories 1380, Total Fat 106g, Sat Fat 30g, Trans Fat 1g, Chol 330mg, Sodium 4790mg, Total Carb 38g, Fiber 1g, Sugars 27g, Protein 68g, Calc 8%, Vitamin A 0%, Vitamin C 0%, Iron 30%