Sriracha Spare Ribs

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


Serves 4 3-rib portions

2-cup Sweet Baby Ray's Sriracha Wing Sauce
12 each St. Louis Ribs, Cooked, 2 Bone Cut
¼-cup Peanuts, Pan Roasted/Charred
4 tsp Cilantro, Chopped
2 tsp Sesame Seeds, Black

Using a large bowl mix half the Sriracha Sauce with the ribs. Place on a sprayed baking sheet and roast in a 350 F oven until an internal temperature of 165 has been reached. Remove from the oven and glaze with the remaining Sriracha Sauce. Serve 3ea spare ribs on a decorative plate garnished with 1Tbsp peanuts, 1tsp cilantro, and ¼ tsp sesame seeds.