Delight your taste buds with the sweet, spicy and smoky flavors of Chef Tom's Honey Sriracha Baby Back Ribs, smoked in a Yoder Smokers Loaded Wichita Offset Smoker!
WHAT YOU'LL LOVE
- Using sriracha as the binder instead of mustard or oil means the first layer of heat is already working into the ribs before the rub even goes on
- Wrapping the ribs bone-side up with sauce poured both underneath and on top surrounds the meat in liquid from two directions during the braise, rather than pooling only on one side
- Making the Honey Sriracha Sauce while the ribs smoke means it's ready the moment the wrap stage begins, with no gap in the process
- Pulling the ribs out of the foil and brushing on the reserved wrap liquid gives the surface one more pass of concentrated flavor, then a final 20 minutes to let that glaze actually set instead of staying wet
Honey Sriracha Baby Back Ribs
Tom Jackson
Rated 4.5 stars by 6 users
Category
Entree
Cuisine
American
Servings
12
Prep Time
15 minutes
Cook Time
4 hours 2 minutes
Calories
1248
Chef Tom fires up the Yoder Smokers Loaded Wichita Offset Smoker for these sweet, spicy, smoky Honey Sriracha Baby Back Ribs!
Ingredients
- 3 racks baby back ribs
- Sriracha, as needed for binder
-
Meat Church Honey Hog Hot BBQ Rub
- 1/2 cup Sriracha
-
1/2 cup Reida Farm Wildflower Honey
- 1/2 cup (1 stick) unsalted butter
- 4 tsp garlic, grated on microplane
- 2 tsp ginger, grated on microplane
For the Honey Sriracha Sauce:
Directions
- Fill a chimney starter with lump charcoal and light inside the firebox of the Yoder Smokers Loaded Wichita Offset Smoker. When the charcoal is glowing red, dump out in the back of the firebox. Add splits of smoking wood to the charcoal and stabilize the temperature at 275°F.
- Spread a thin layer of Sriracha on the surface of the ribs to act as a binder for the rub. Season with Meat Church Honey Hog Hot BBQ Rub. Let rest until the seasoning on the surface appears wet.
- Smoke the ribs until a dark reddish mahogany bark is formed on the surface, about 3 hours. Rotate the racks in the grill as needed to cook evenly.
- While the ribs are smoking, make the Honey Sriracha Sauce. Combine all ingredients in a small skillet and bring to a simmer, whisking. Remove from heat and store are room temperature.
- Remove the ribs from the smoker. Lay out two sheets of foil for each rack of ribs. Pour about 1/4 cup of the Honey Sriracha Sauce in a line on the foil. Place a rack of ribs on the sauce, bone side up. Pour another 1/4 cup of sauce on the back side of the ribs. Wrap tightly in two sheets of foil. Repeat with remaining racks of ribs.
Return the ribs to the grill, bone side up. Cook until tender, about 1 hour.
- Remove the ribs from the foil and place directly on the rack, bone side up. Pour off all the liquid from the foil and place in a cup. Brush the liquid on the backs of the ribs, then flip and brush the liquid on the meat side. Let the ribs cook for another 20 minutes to tack up the sauce.
Recipe Note
Recipe FAQ
Why use sriracha as the binder instead of mustard or oil?
Spreading a thin layer of sriracha under the rub means heat starts working into the ribs from the very first step, tying the binder's flavor to the same chile used throughout the rest of the dish.
Why wrap the ribs bone-side up with sauce poured both underneath and on top?
Pouring sauce on the foil first, then more on the back side of the ribs before wrapping, surrounds the meat in liquid from two directions during the braise, rather than letting it pool on just one side.
Why make the Honey Sriracha Sauce while the ribs are still smoking?
Building it during the smoke means it's ready the moment the ribs come off and need to be wrapped, with no gap in the process waiting on a sauce that hasn't been started yet.
Why unwrap the ribs and brush on the reserved liquid instead of serving them straight from the foil?
Brushing on the liquid gives the surface one more concentrated pass of flavor, and the final 20 minutes back on the smoker lets that glaze actually tack up and set, rather than staying wet and sauce-heavy straight out of the foil.
How do I know when the ribs are actually done?
This recipe uses bark color and tenderness as the doneness cues a dark reddish mahogany bark after the initial smoke, then continuing in the wrap until tender, rather than pulling to a specific internal temperature.
How indoor-friendly is this recipe?
1 out of 5 this is a multi-hour cook built entirely around an offset smoker's wood fire and smoke. An oven can render the ribs tender, but you'll lose the bark and smoke flavor this recipe is built around.
Recipe Highlights
Sriracha-based binder: Layers heat into the ribs before the rub even goes on.
Double-sided sauced wrap: Surrounds the meat in liquid from both directions during the braise.
Parallel sauce-making: Ready the moment the wrap stage begins.
Reserved-liquid glaze: A final brush and set step for concentrated flavor.
Recommended Recipes
Nutrition
Nutrition
- Nutrition Serving Size
- 4 oz
- per serving
- Calories
- 1248
- Carbs
- 15 grams
- Protein
- 63 grams
- Fat
- 102 grams
- Sodium
- 828 milligrams
