I love ribs smothered in sweet and spicy sauce. They just have so much to offer the palette. Not too sweet, not too spicy, warm and satisfying. Messy and hardy. If gluten didn’t make me feel so terrible I would probably go out to eat them at least once a week. (You would be surprised how many restaurants use wheat as a thickener in all kinds of sauces and foods.)
I swear I was originally meant to be born in the south where I could eat BBQ to my heart’s content and sit on a porch on balmy summer evenings and sip sweet tea. A place where everything is slow cooked and families get together every single Sunday to visit and sit around big tables full of love and comfort food. Where “Southern Hospitality” and garden parties, and hats and dresses, are a way of life. (Enter a dreamy look and relaxed sigh here…)
Well, until I can make the “southern life” a reality, I’ll just have to be content with a house that is filled with the smells of barbecue and wait patiently for our very long winter to leave us and for spring and summer to arrive.
Pre-Heat Oven to 350°
Easy Oven Baked Ribs
1 Package of All Natural Pork Spareribs (has 2 racks)
1 1/2 Bottles of your favorite BBQ Sauce (make sure it’s gluten-free)
2 Tbsp. Sriracha Sauce
1 Large Jalapeno, diced
Sea Salt & Pepper
Line a large roasting pan with foil. (You don’t have to, but it completely cuts out the scrubbing that will need to be done if you don’t.)
Remove the pork ribs from the package, cut in half, and pat dry with paper towels. Place in roasting pan. Sprinkle liberally with garlic powder, sea salt, and pepper.
Next, mix 1 bottle of BBQ sauce with the Sriracha sauce and dice the jalapeno, leaving the membrane and the seeds if you like it spicy.
Add the diced jalapeno to the sauce and spread over the ribs.
Cover with tin foil (tightly) and back for 1 1/2 hours. Remove tin foil, spread carefully with 1/2 a bottle of BBQ sauce.
Broil for about 10 minutes until sauce is bubbly and begins to carmelize. Slice between the bones and serve.