Dry Rubbed Sriracha Ribs with Hoisin Dipping Sauce

Dry Rubbed Sriracha Ribs with Hoisin Dipping Sauce

Dry Rubbed Sriracha Ribs with Hoisin Dipping Sauce

Ingredients

  • 4 lbs baby back ribs
  • J&D's Sriracha Rub
  • For the dipping sauce:
  • 2 tablespoons hoisin sauce
  • 2 tablespoons chunky peanut butter
  • 1 teaspoon seasoned rice wine vinegar
  • Pinch of red pepper flakes, optional

Instructions

  1. Trim the membrane sheath from the back of each rack.
  2. Rub ribs with Sriracha Rub (it's spicy, so cover to taste), cover and refrigerate overnight.
  3. Allow meat to return to room temperature before cooking
  4. Preheat grill on medium or an oven to 300 degrees
  5. Oil the grill using a non-flammable nonstick cooking spray or using tongs and a vegetable oil soaked paper towel to prevent sticking
  6. Grill ribs to an internal temperature of 185 degrees F (will take around an hour); if cooking in the oven, cook approximately 2 hours to a temperature of 185 degrees F
  7. Mix together dipping sauce ingredients and serve as a side to the ribs - the sweetness of the sauce should complement the spicy ribs well!
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