Japanese Sriracha Ribs

Name: Japanese Sriracha Ribs
Yield: 1 serving
Cuisine: American
Ingredients: 1 slab leftover baby back ribs; sliced into riblets; 2 t ground coriander seed; 1 t onion powder; 1/2 t garlic powder; 2/3 C Musashi Midori Sriracha; 1 pinch kosher salt and ground white pepper; sesame oil; as needed

ChefDoogles @ChefDoogles

Chicago, IL

Japanese Sriracha Ribs

ChefDoogles @ChefDoogles

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Ingredients

1 serving

1slab leftover baby back ribs; sliced into riblets
2 tground coriander seed
1 tonion powder
1/2 tgarlic powder
2/3 CMusashi Midori Sriracha
1 pinchkosher salt and ground white pepper
sesame oil; as needed

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Steps

1

Toss ribs with enough oil to coat. Season. Coat with 1/2 C midori sriracha. Bake at 350° for approximately 30 minutes or until pork is thoroughly heated.
2

Add remaining sriracha to ribs after cooking.
3

Optional: Garnish with toasted sesame seeds
4

Variations; Black pepper, bacon fat, peanut oil, ground jalapeño powder, mirin, rice vinegar, sake, celery seed, lemongrass, lime, lemon, lemon peel seasoning, ponzu, soy, hoisin, cilantro, ginger,

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Cooksnaps

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ChefDoogles @ChefDoogles

on January 26, 2016 18:27

Chicago, IL

Le Cordon Bleu graduate. I've worked Frontera with Rick Bayless, Mediterranean, fine dining, deli, kosher, Italian, French, Cajun/Creole, Irish, Gastro pubs, Chinese, Seafood, Tapas, Hotel fine dining, wood fired pizzas, & Middle Eastern off the top of my head. I've done alot of random moonlighting just soaking up info and experience