Smoky Sriracha Ribs

4.8 from 8 reviews


  • Baby Back Ribs (around 1.5kg)

Dry Rub

  • 1 1/2 tsp Spanish Paprika
  • 1/2 cup packed brown sugar
  • 1 tbsp pepper
  • 1 tbsp Salt
  • 1 tsp garlic powder
  • 1/2 tsp cayenne pepper


  • 1 cup BBQ Sauce (I used Hunt’s BBQ Sauce)
  • 1 tbsp Liquid Smoke
  • 3 tbsp Sriracha
  • 1 tbsp Honey


  1. Preheat oven to 325ºF (160ºC). Cover your pan with aluminum foil.
  2. Remove excess fat from ribs. Peel the silver skin (that’s the film like skin) off the back of the ribs – lift with a sharp knife and grab with a paper towel to remove.
  3. Prepare dry rub by combining the following ingredients in a bowl: salt, pepper, brown sugar, paprika, garlic powder, and cayenne pepper.
  4. Coat the baby back ribs with dry rub and place bone side down in your pan.
  5. Cover with foil to prevent it from burning.
  6. Roast Ribs in the oven for 2.5 hours depending on the thickness.
  7. Combine BBQ sauce, sriracha, honey and liquid smoke in a bowl, mix well.
  8. Brush all sides of ribs. Return in the oven without the foil cover and cook for 15 more minute or until bubbly.
  9. Serve with San Miguel Super Dry