If you want to host and leave your guest with a memory of tasty BBQ then this Honey Sriracha Glazed Ribs recipe is for you. I made three racks of these bad boys and the only thing left was clean bones. The mixture of the hickory smoke, dry rub and the glaze was absolutely money. Smoked ribs are a staple of any BBQ! I used the faithful 3-2-1 method, three hours smoked, two hours wrapped, one hour unwrapped and glaze in the final 20 mins. You can never go wrong with smoked ribs! Let’s get into this delicious recipe.
Honey Sriracha Ribs
- 3 racks Baby rack ribs
- 3 tbsp Mustard This is your binder
- 9 tbsp Butter During wrapping
- 6 tbsp Brown sugar during wrapping
- 2 tbsp Kosher salt
- 1½ tbsp Black pepper
- 1 tbsp Smoked paprika
- 2 tsp Onion powder
- 2 tsp Garlic powder
- 1 tsp Cayenne pepper
Honey Siracha Glaze
- 1 cup Honey
- ½ cup Siracha sauce
- ¼ cup Rice wine vinegar
- 1 whole Lime
- 4 cloves Garlic minced
- 1 tsp Red pepper flakes
- Prep your racks of ribs by cutting off any excess fat and removing the membrane off from the back of the ribs. It’s best to use a paper towel to help grip the membrane. Make sure you pat the ribs dry with a paper towel.
- Prep all of your seasoning and have them measured out individually. Now you want to apply mustard to the rack of ribs, about a tablespoon each. Make sure to cover the surface area. Now you can season generously, front and back.
- While your ribs are sitting get your smoker set up for smoking. You want the ambient temp to be 250 degrees. Once your hit is set add 2-3 chunks of hickory wood and get the ribs on for the 3-2-1 method. This is where you smoke your ribs for 3 hours, wrap them for 2 hours and then smoke unwrapped for another hour. It’s a full-proof method.
- After the first 2 hours check your ribs and mist with apple cider vinegar. Do this every thirty minutes, basically twice. After the 3-3 1/2 hours of unwrapped smoking, you want to have your butchers paper waiting. Sit the ribs bone side up and top with 3 tablespoons of butter and 2 tablespoons of brown sugar, do this to each rack. Wrap them and place them back on the smoker for 2 more hours.
- Unwrap and get them back on the smoker for the final hour. You are looking for a nice bark to the ribs and go by feel for when they are done. After thirty mins began your honey sriracha glaze.
- On an induction stovetop, or whatever you use for your saucepan, get your pan to a medium-high temp and add the ingredients for the Honey Sriracha glaze. Boil for 3-5 mins and then drop to low and look for a nice consistency in your sauce. Glaze your ribs and let the glaze set for 15-20 mins.
- Remove and serve!
Items used in this recipe
For more pork recipes, click the link below!
What temperature should I cook ribs to?
You should at least get your pork ribs to a minimum temperature of 145! This will ensure they are safe for eating. That being said, the collagen has not had enough time to turn to gelatin so you can cook your ribs to 165 for a better render.
How do you make pork less chewy?
The answer is… low and slow! Cooking pork low and slow will help not dry the meat out! You can also wrap your pork in foil so that the juices don’t run out of the meat.
Why do you wrap ribs in foil?
The foil doesn’t allow as much smoke to get to the meat. It also catches all the juices that flow out of the meat. That helps the meat stay juicier and flavorful. It also helps cut down on cooking time. You can use foil or butcher paper and I recommend wrapping your meat a little more than halfway through your cook.