Get RecipeChinese Noodles with Baked Sriracha Ribs
Editor's note: Each Saturday afternoon we bring you a Sunday Supper recipe. Why on Saturday? So you have time to shop and prepare for tomorrow.
I've had it with winter. Just as I was about to turn my thoughts to spring, Chicago received another dump of snow—wet, sloppy heavy snow. All this, just when I was thinking of firing up the grill.
Rather than skip the ribs, I used a technique that for whatever reason I shelved: baking ribs in a multi-step process for fall-off-the-bone results. While I usually favor a traditional, barbecue-slathered approach, the weather doldrums led me to spice things up, so I instead opted for an sticky Sriracha glaze.
First, you need to cook the rubbed ribs slow and low—275°F for 1 1/2 to 2 hours. This renders the fat and gets them ready for the next stage: steaming in a mixture of beer and apple juice. The final finish involves baking on a glaze at moderately high heat to achieve glistening caramelized results. Note that you can follow the same procedure using the grill during the last stage.
Here the sliced ribs are placed atop a tangle of brothy scallion-flecked Chinese egg noodles for comforting results. Serve them with limes and extra Sriracha, if you wish.
The flavor of the broth is ramped up with chile sauce. Feel free to use your favorite brand. But in my mind, there's no better option than Chef Bill Kim's Belly Bomb, a perfectly balanced, garlicky blast of ghost pepper heat. If you live in Chicago, you can buy it from his restaurant, Urban Belly, and at chef-driven markets around Chicago, like Standard Market.
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About the author: Jennifer Olvera is a veteran food and travel writer and author of "Food Lovers' Guide to Chicago." Follow her on Twitter @olverajennifer.