Notes: For heat level 1, add 1 tablespoon habanero chili hot sauce; for level 2, add 2 tablespoons; for level 3, add 3 tablespoons. Tested with Huy Fong Tuong Ot Sriracha Hot Chili Sauce and Vampfire Hot Sauce, and with El Yucateco (red) habanero sauce.
3 pounds pork loin back ribs (baby back ribs), fat trimmed
1/4 cup catsup
1/4 cup hoisin sauce
2 tablespoons lemon juice
2 tablespoons sugar
2 cloves garlic, minced
1/4 cup sriracha or Louisiana hot sauce
1 to 3 tablespoons habanero chili hot sauce
1/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
How to Make It
Line an 11- by 17-inch roasting pan with foil. Arrange pork ribs in pan in a single layer and bake in a 450° oven until browned, about 20 minutes. Turn ribs over and bake until other side is browned, about 10 minutes. Discard fat from pan.
Meanwhile, combine catsup, hoisin, lemon juice, sugar, garlic, sriracha hot sauce, habanero hot sauce, cinnamon, and allspice.
Baste ribs with half of sauce. Cook for 10 minutes, turn over, baste with rest of sauce, and bake until well-browned, 10 to 15 minutes more.
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