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Wednesday, May 15, 2013

Pork Back Ribs with Sriracha Barbecue Sauce

****I'm taking a much needed break from work and blogging, so this will be my last post until next Wednesday.  Hope everyone has a great week and weekend and I'll see you back here next week!  Happy Cooking!****

Late last year, Mary (Food Floozie) and I had this great idea that we would meet up in Memphis for the annual music and barbecue festival, Memphis in May.  It sounded like a fantastic idea at the time... actually, it STILL sounds like a fantastic idea... but, unfortunately, time and money and life in general stopped us from actually reaching our dream.  Sooooooo, as we put it it.... there's always next year, right?  I mean a dream like that doesn't just dissolve because of a small little set back like that. It's still there, just waiting for us.....  :)

Since we couldn't actually be at Memphis in May, we thought we'd bring a little Memphis in May to you!  Nothing like some good barbecue to get you in the mood.  And this is GOOD barbecue!!  Not your normal bbq, but a mighty fine one at that.  And yes, that's right, I would probably get kicked out of any competition because I don't do my ribs the "proper" way - but who cares, the outcome is still decadent and delicious, so what more do you really need?

And, don't forget to check out Mary's site for some additional BBQ deliciousness!!

Pork Back Ribs with Sriracha Barbecue Sauce
Rib recipe created by Jenn's Food Journey
Sauce recipe adapted from Life's Ambrosia
Printable Recipe 
Ingredients:
1 rack pork back ribs
For the rub -
1/2 teaspoon Chinese 5 spice
1/2 teaspoon garlic powder
1 teaspoon dry hot mustard (you can use regular dry mustard)
3/4 teaspoon salt
1/2 teaspoon pepper
For the barbecue sauce -
1/2 cup ketchup
2 Tablespoon brown sugar
1 1/2 teaspoon vinegar
1 Tablespoon Srircha
1 1/2 teaspoon soy sauce
1 teaspoon teriyaki sauce
1/2 teaspoon salt
1/4 teaspoon garlic powder

Directions:
In a small saucepan over medium heat, add all the ingredients for the barbecue sauce; stirring to combine.  Bring sauce to a boil, reduce heat and simmer for 15 minutes; stirring occasionally.  Remove from heat and allow to cool.  You can make the sauce up to three days in advance, just cover and refrigerate until ready to use.

Remove the membrane from the back of the ribs.  In a small bowl, mix together all the ingredients for the dry rub until well combined.  Rub over both sides of the ribs and let sit at room temperature for 30 minutes.

Grill method - preheat grill to 275 degrees F.  Set up for indirect cooking.  Loosely wrap the ribs in aluminum foil (I like to add just a little beer in there to keep them moist) and place on indirect heat.  Grill that way for 1 hour.  Remove from aluminum foil and place over direct heat.  Increase the temperature of the grill to 350 degrees F and grill for 20-30 minutes, or until the ribs are cooked through an fall off the bone tender.  Remove from grill and allow to rest for 4-5 minutes.  Serve with Srircha barbecue sauce and enjoy!!

Bake and grill method - preheat oven to 225 degrees F.  Loosely wrap the ribs in aluminum foil and place in preheated oven.  Bake for 1 1/2 - 2 hours, or until the ribs are almost done.  Remove from foil and place on 350 degree F preheated grill for 20-30 minutes, turning the ribs once.  Remove from grill and allow to cool for 5 minutes.  Serve with Sriracha barbecue sauce and enjoy!!

One Year Ago:  Wasabi Coleslaw
Two Years Ago:  General Tso's Chicken - My Way
Three Years Ago:  Pasta Carbonara

13 comments:

Big Dude said...

The rub and sauce both sound delicious and I can't help but wonder what the look on a judges face would be at this departure from the norm. Perhaps you should enter one of the KCBS contest in Arizona just to find out - except you won't be able to see them. You could cook them just as described but would have to use a charcoal grill. The backyard (non-pro) entries are pretty reasonable.

Lea Ann (Cooking On The Ranch) said...

Did she say Sriracha??? mmmmm I think it's fun that you brought the Memphis to you since you couldn't go. I've never learned how to BBQ the official right way. It's oven to grill for me.

Cranberry Morning said...

I am hoping that next year you and Mary can go to Memphis in May. How fun would that be! And fun for us to read about it too. The ribs look amazing.

Yenta Mary said...

Breakfast! Lunch (since I'm not at work - and who else would celebrate a Jewish dairy holiday by eating pork???)! Dinner! Midnight snack! Oh, man, these look SOOOO good! And we WILL get to Memphis. We will, we will, we will!!!

Mary Younkin said...

These ribs sound amazing. I've been wanting to play with a sriracha bbq sauce for months now. I love that you did it!

Enjoy every single minute of your time off from work and the blog!

Candace said...

Memphis has the best ribs in my honest option and you absolutely do yours the "proper" way....dry and with sauce on the side....the way that they do them in Memphis. The Asian flare you give your ribs just kicks them up to another level. They could learn a thing or two in Memphis from you, Jenn. They look amazing! Here's to hoping you have a wonderful break and that you and Mary get to realize your dream next year.

Michael Toa said...

That is some beautiful ribs Jenn! And I will add Sriracha to my next barbecue sauce for sure! Hope you're enjoying your break :)

Kim said...

Sounds wonderful! I <3 Sriracha!!

Pam said...

Yum! They look great! I have Sriracha in the fridge and want to try this. Hope you're enjoying your break!

Pam said...

The ribs look tasty to me - I must add sriracha to my sauce next time!!!

Have a lovely & peaceful week off.

Chris said...

Ummm You didn't miss a thing. Memphis In May was boring, yawn. Nothing to see. The food was awful. And I did not party like a pork star with some of the most recognizable names in BBQ.

I might be lying to protect your feelings ;)

But I'm not lying when I say those ribs looks great!

Jeff Gutierrez said...

I love it Jenn...or Sauce Queen! I had to make them and post about it, but I totally linked back to you! Thanks again for this and the many recipes your put out there! I thoroughly enjoy making your stuff! Cheers!

Jeff Gutierrez said...

I love it Jenn...or Sauce Queen! :) I had to post about my experience making these, but I totally linked back to you! Thanks for this and all of the other fabulous recipes you put out there! I thoroughly enjoy making them! Cheers!