Orange Sriracha Glazed Pork Ribs

The trick with ribs, of course, is low heat and slow cooking — almost entirely hands-off. With a barbecue sauce and slaw that are made almost entirely of pantry items, this dish packs a punch without requiring much work.
Prep Time
30 minutes
Cook Time
5-6 hours

Orange Sriracha Glazed Ribs

  •  ¼ cup brown sugar
  •  2 Tablespoons smoked paprika
  •  1 Tablespoon garlic powder
  •  1 Tablespoon Kosher salt
  •  1 Tablespoon freshly ground black pepper
  •  1 rack baby back pork ribs (about 4-pounds)
  •  4 Tablespoons (½ stick) Danish Creamery Butter
  •  ½ cup orange marmalade
  •  2 Tablespoons sriracha (or your favorite chili garlic sauce)
  •  1 Tablespoon rice wine vinegar

Creamy Poppyseed Slaw

  •  ½ cup mayonnaise
  •  2 Tablespoons heavy cream
  •  1 Tablespoon apple cider vinegar
  •  2 Tablespoons sugar
  •  1 teaspoon poppy seeds
  •  Kosher salt
  •  freshly ground black pepper
  •  ½ head purple cabbage, thinly sliced
  •  ½ head green cabbage, thinly sliced

Orange Sriracha Glazed Ribs

  • Preheat oven to 250°F.
  • Combine brown sugar, smoked paprika, garlic powder, salt and pepper in a small bowl. Place ribs on a sheet of foil large enough to wrap around the rack. Pat dry rub all over both sides of meat, leaving ribs meat side down. Tightly wrap up the foil to make a packet, then place on a metal rack set over a baking sheet. Bake ribs for 5-6 hours, or until fork tender.
  • When ribs are close to being done, make orange sriracha glaze. Melt butter in a small saucepan over medium heat. Add marmalade, sriracha and vinegar and heat until combined.
  • Remove ribs from the oven and carefully open foil packet. Transfer ribs to a clean foil-lined baking sheet. Brush ribs generously with glaze and broil until edges are caramelized, 3-5 minutes. Remove from oven and brush with more glaze. Let rest 10 minutes before slicing. Serve with slaw.

Creamy Poppyseed Slaw

  • In a large bowl, whisk together mayonnaise, cream, vinegar, sugar, poppy seeds, ¼ teaspoon kosher salt, and a pinch of black pepper.
  • Fold in the green and red cabbage. Season with salt and pepper as needed. Serve with orange sriracha glazed ribs, or chill in an airtight container for up to 1 day.

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