With a fig glaze and a touch of background heat from Sriracha, these ribs are easy to make for a crowd, but come with a bold flavor.
By Carlynn Woolsey
Fig jam is the real star in this recipe as it has a syrupy consistency that bubbles up perfectly in the last thirty minutes of cooking, while the Sriracha provides the teeniest, tiniest, bit of background heat, once you bite into the meat. The best part about this recipe however, is that it could not be any simpler! The glaze consists of four ingredients (Honey and Vinegar round out the other two.) and the ribs cook entirely in the oven until they are fall apart tender. These are a summertime staple at our family barbecues because everyone loves them, even self-professed rib haters like myself. I typically find them to be too dry, or chewy – or just too much of something – but these seem to turn out just right every time.
Looking for a light side to these flavorful ribs? Make this shelled pea and ricotta salad.
- 1 slab pork spare ribs
- 1 teaspoon garlic powder
- 1 teaspoon sweet paprika
- 1 cup fig jam
- ⅛ cup red wine vinegar
- ⅛ cup honey
- 1 tablespoon Sriracha hot chili sauce
- Pinch of salt
- Preheat your oven to 325 degrees.
- Rinse the spare ribs under cold water and pat dry. This is an optional step (It will make for more tender ribs though!), but If the underside membrane of the ribs is still in tact, gently remove it using a paring knife to lift and peel back the layer. Discard.
- Place the slab on a baking sheet lined with enough tinfoil to eventually cover the ribs, to form a packet. Sprinkle the garlic powder and paprika over the top of the ribs, fold the corners of the foil up and seal. Bake for approximately 2.5 hours.
- Meanwhile, mix the remaining ingredients together to form the glaze.
- Remove the ribs from the oven, and flip the slab over, spreading a layer of glaze on the bottom. Flip the slab back over, and spread a thick layer of glaze over the top (Depending on how large your ribs are, you might have a bit left over.). Return the ribs to the oven, and raise the temperature to 375 degrees. Continue to cook for an additional 20-30 minutes until the glaze is bubbling and the ribs are tender.
- Remove from the oven and allow to cool for approximately 5-10 minutes, before cutting to serve.