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.
JJBegonia is a silly nickname that my equally silly Dad gave me when I was a little girl. Needless to say, it stuck. My real name is Carlynn and I started my blog in September of 2012 to chronicle all of the things I love, and the things that inspire me, in one place. Over the course of the past ten years, I have lived in Boston, New York City, and L.A., and am currently in Upstate New York [where I grew up]. I graduated from Boston College with a double major in English and Psychology, and later returned to BC to obtain an MBA in Brand Management. My professional background is in Magazine Publishing/Advertising Sales, however I have always had a creative streak which is the driving force behind my blog. I am heavily influenced by food primarily because I love to eat (!), but also because I grew up in the restaurant industry. While I write and showcase many recipes, I adore sharing my favorite products, best style finds, and my life in general.