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Sweet-and-Spicy Fall-Off-the-Bone Ribs
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Prep Time:
15 minutes
Total Time:
4 hours 15 minutes
Spicy Sriracha and sweet brown sugar make these ribs irresistibly succulent - don't forget the napkins!
Ingredients:
  • 2 to 2 1/2 lb pork baby back ribs
  • Salt and pepper
  • 1/4 cup finely chopped red onion
  • 1/2 teaspoon ground cumin
  • 1/2 cup ketchup
  • 2 tablespoons packed light brown sugar
  • 1 tablespoon Sriracha sauce
  • 1 tablespoon apple cider vinegar
Instructions:
  • Preheat oven to 275°F. Place ribs meat side down on cutting board. Remove tough membrane covering the rack by gently sliding a knife underneath it, then using your fingers or a kitchen towel, pull the membrane away from the bones.
  • Season both sides of the ribs generously with a pinch of salt and pepper. Place the ribs in a large roasting pan (cutting them in half if needed to fit). Cover the ribs with 2 sheets of foil.
  • Roast for 3.5 to 4 hours, or until the pork is tender and effortlessly falls off the bones.
  • In a 2-quart saucepan, heat oil over medium heat. Saute onion until translucent. Stir in cumin, then add ketchup, brown sugar, Sriracha, and vinegar. Mix well and season with salt. Simmer for 2 minutes. Set aside.
  • Take the ribs out of the oven and uncover them. Brush both sides of the ribs generously with barbecue sauce.
  • Position the oven rack on the top level and turn the oven to broil. Broil the ribs for 3 to 4 minutes until the sauce starts to caramelize.

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