Chinese Noodles with Baked Sriracha Ribs Recipe
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
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.
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.
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.
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.
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.
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.
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.
Baking sheet, foil
This Recipe Appears In
- Sunday Supper: Chinese Noodles with Baked Sriracha Ribs
|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 38g||49%|
|Saturated Fat 13g||64%|
|Total Carbohydrate 94g||34%|
|Dietary Fiber 4g||13%|
|Total Sugars 79g|
|Vitamin C 57mg||286%|
|*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.|