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