Chinese Noodles with Baked Sriracha Ribs Recipe

Jennifer Olvera

Recipe Details

Chinese Noodles with Baked Sriracha Ribs Recipe

Active 30 mins
Total 4 hrs
Serves 4 servings


For the Ribs:

  • 2 racks baby back ribs

  • 1/2 teaspoon ginger powder

  • 2 teaspoons freshly ground black pepper

  • 1 1/2 teaspoons onion powder

  • 1 tablespoon ground chile, such as ancho

  • 1/2 teaspoon kosher salt

  • 1/2 cup packed brown sugar, divided

  • 1 cup apple juice

  • 1 (12-ounce) bottle light-flavored beer

For the Glaze:

  • 1/2 cup honey

  • 1/2 cup Sriracha

  • 2 1/2 tablespoons Asian chile sauce (such as sambal oelek), divided

For the Noodles:

  • 1 tablespoon chile oil

  • 1/4 cup sliced mixed mushrooms, such as Portobello, shiitake, and oyster

  • 1 small fresh red chile, thinly sliced

  • 2 medium cloves garlic, thinly sliced

  • 5 cups homemade or store-bought low-sodium chicken stock

  • 12 ounces fresh (8 ounces dried) Chinese egg noodles

  • 2 scallions, thinly sliced

  • 1/4 cup chopped fresh cilantro


  1. Adjust oven rack to middle position and preheat oven to 275°F. Combine ginger, black pepper, onion powder, chile powder, salt, and 1/4 cup brown sugar in a small bowl. Mix thoroughly with fingertips.

  2. Place ribs on a large, foil-lined baking sheet and coat with rub on all surfaces. Place in the oven to roast until fat is beginning to render and ribs are softened, 1 1/2 to 2 hours. Meanwhile, lay two 12- by 24-inch sheets of heavy duty aluminum foil out on the countertop and fold their edges tightly together to form one large sheet.

  3. Remove ribs from the oven and set them on top of the foil. Return them to the rimmed baking sheet with the foil. Pour apple juice and beer on top of the ribs, then fold up foil and seal tightly to create an enclosed package. Return to oven and continue cooking until ribs are completely tender, about 1 hour longer.

  4. While the ribs are cooking, prepare the glaze by mixing honey, Sriracha, 1 1/2 tablespoons chile sauce and remaining 1/4 cup brown sugar in a small bowl. Remove ribs from oven and raise oven temperature to oven to 375°F. Discard liquid, return ribs to baking sheet and generously brush with glaze. Return to oven until glaze is burnished and sticky, 15 to 20 minutes longer. Remove from oven and set aside, loosely tented with foil.

  5. Heat chile oil in a medium skillet over medium-high heat until shimmering. Add mushrooms and cook, stirring, until tender, about 3 minutes. Add sliced fresh chile and garlic and cook, stirring constantly, until fragrant, about 1 minute longer. Transfer to a bowl and set aside.

  6. Bring chicken broth to a boil over high heat. Add egg noodles and cook according to package directions (fresh noodles will be ready in 2 to 3 minutes). Transfer to a large bowl. Add mushroom mixture to noodles, along with remaining 1 tablespoon chile sauce. Toss to combine.

  7. Divide noodles among four deep-sided bowls. Slice ribs and place a few in each bowl of noodles. Garnish with scallions and cilantro and serve immediately.

Special Equipment

Baking sheet, foil

This Recipe Appears In

  • Sunday Supper: Chinese Noodles with Baked Sriracha Ribs
Nutrition Facts (per serving)
901 Calories
38g Fat
94g Carbs
44g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 4
Amount per serving
Calories 901
% Daily Value*
Total Fat 38g 49%
Saturated Fat 13g 64%
Cholesterol 134mg 45%
Sodium 2289mg 100%
Total Carbohydrate 94g 34%
Dietary Fiber 4g 13%
Total Sugars 79g
Protein 44g
Vitamin C 57mg 286%
Calcium 169mg 13%
Iron 5mg 26%
Potassium 1229mg 26%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)