Sriracha Spare Ribs

Sriracha Spare Ribs

St. Louis Ribs glazed with Sweet Baby Ray’s Sriracha Glaze Sauce, topped with chopped cilantro, pan roasted peanuts and sesames seeds.


  • 2 cups Sweet Baby Ray’s Sriracha Glaze Sauce item #11064
  • 12 ea St. Louis Ribs, cooked, 2 bone-cut
  • 1/4 cup pan roasted/charred peanuts
  • 4 tsp chopped cilantro
  • 2 tsp black sesame seeds


  1. Using a large bowl mix half the sriracha sauce with ribs.
  2. Place on a sprayed baking sheet and roasted in a 350F oven until an internal temperature of 165F has been reached.
  3. Remove from the oven and glaze with remaining sriracha sauce.
  4. Serve 3 ea spare ribs on plate garnished with 1tbsp peanuts, 1 tsp cilantro and 1/4 tsp sesame seeds.

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