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It’s summer, and that means grilling season is in full swing! YESSSS…except for if you’re one of the many living in the confines of a condo building. I love the condo life, but I am not a fan of having to plan and book my time slot at the grill days before I want to use it. Who plans grilling in advance?! The beauty of the grill is the quick heat it creates and its convenience.
But a hankering for ribs can be an unrelenting and powerful thing, and so, after days of contemplation, I thought I’d put my mini condo oven to the test and try my hand at some low and slow “smoked” (baked) ribs. NOBODY gets in the way of a girl and her pig, capiche?
They were a huge success! Rather than worrying about the temperature on the grill, I actually was able to just set the oven and walk away for hours. So easy! The beauty of ribs is that they can topped with such a variety of sauces to change them into such different dishes! I opted for a spicy Asian sauce for my ribs, but you can go with a classic smoky BBQ sauce, or try a honey garlic glaze.
The only downside to this whole event? You know when you just think you’re in private and you just get RIGHT into the dish you’ve made (I’m talking standing eating, sleeves rolled, hands only, sauce everywhere, definitely no napkin, like, the type of eating where you actually have to catch your breath?)… well, let’s just say the the floor-to-ceiling windows in my condo building and then ten surrounding it did not help keep my anonymity that evening. To whoever may have witnessed this event? You’re welcome. Now go try the recipe so you get it.
Slow-Cooked Ribs with a Spicy Asian Sauce
These ribs are slow-cooked in the oven and slathered in a sweet and spicy Asian sauce.
- 2 tbsp garlic powder
- 2 tbsp all spice
- 1 tbsp paprika
- 1 tsp cayenne pepper
- 2 tsp salt
- 1 tsp pepper
- 1 tbsp extra virgin olive oil
- 4 cloves of garlic, minced
- 1/2 red onion, chopped
- 1/2 cup Hoisin sauce
- 1 tbsp honey
- 2 tbsp Sriracha
- 2 tbsp soy sauce
- 3 tbsp rice wine vinegar
- 1 lime, juice
Preheat oven to 325°F
Cover the surface of a baking sheet with plenty of foil, leaving lots of excess foil to wrap around ribs. Place the ribs side by side on the baking sheet.
Combine all of the ingredients for the dry rub in a bowl. Cover both racks of ribs generously with the rub.
Cover the ribs with the foil and put in the oven for about 2.5 to 3 hours, or until they are very tender.
In the meantime, heat the olive oil and in a medium sauce pan and cook the onions until translucent, about 5 minutes. Add the garlic and cook another 3 minutes. Add the hoisin, honey, Sriracha, soy sauce and rice wine vinegar. Bring to a low boil and then reduce the heat to a simmer for 10 minutes. Once the sauce is complete, strain out the onion and garlic, using the end of a wooden spoon to smush down any extra sauce and flavor from the mixture. Squeeze the lime juice into the liquid sauce and stir to combine.
After 2.5-3 hours, remove the ribs from the oven, fold the foil away from the top, and generously brush both sides of the ribs with the sauce. Return back to the oven for another 10 minutes, allowing the sauce to caramelize. Remove the ribs and brush the sauce on another 2-3 times, replacing back in the oven for about 3 minutes between.
Remove the ribs from the oven, transfer to a cutting board or platter, and garnish with sliced green onions, chillies, and sesame seeds, or any fresh herbs you prefer. Serve alongside more sauce and a lime wedge. Enjoy!