I’ve been perfecting my oven-baked rib recipe over the years. It’s pretty simple and best served with a bunch of sides. My favourites are slaw, buttery mash with loads of gravy, cauliflower mac and cheese. This is a mild heat level. If you want something with a bit more oomph, double the sriracha.

Five Spice Honey Sriracha Ribs

30 mins prep | 2 hours cook
Difficulty: Medium | Serves 4

INGREDIENTS
2 Tbsp soft brown sugar
2 Tbsp ground paprika
1 Tbsp ground cumin
1 tsp salt
½ tsp ground Chinese five spice
1.2 kg pork rib rack
2 Tbsp sriracha
2 Tbsp honey
2 Tbsp barbecue sauce
1 Tbsp light soy sauce

Garnish: spring onion and sesame seeds

PREPARATION

1. To make the rub, combine soft brown sugar, ground paprika, ground cumin, salt and ground Chinese five spice in a small bowl. Reserve.

2. Place the ribs on a chopping board so the bone side is facing up. Using a sharp knife, separate a corner of the membrane from the bone. Pinch the membrane and slowly peel it off. The membrane can be difficult to grip so use a piece of paper towel to get a nice firm grip. Discard the peeled membrane.

3. Preheat oven to 160°C.

4. Line a large baking tray with 2-3 sheets of foil, overhanging the edges of the tray. Place rib rack in the centre of the tray with meat side facing up. Spoon half the rub onto the ribs. Spread the rub so the ribs are evenly covered. Flip over the ribs so the bone side is facing up. Add the rest of the rub and spread to cover evenly.

5. Wrap the ribs tightly with foil and bake for 1 hour 45 minutes hours at 160°C.

6. While the ribs are cooking, make the sauce: In a bowl, combine the sriracha, honey, barbecue sauce, and light soy sauce. Stir to combine.

7. Remove the ribs from the oven. Increase the oven temperature to 220°C.

8. Carefully open the foil and fold the foil out flat to uncover the ribs. Spoon half the sauce over one side of the ribs and brush to cover evenly. Carefully flip over the ribs. Spoon the rest of the sauce over the other side of the ribs and brush to cover evenly.

9. Return the oven tray back into the oven and bake with the meaty side up for 10 to 15 minutes at 220°C until the sauce is just starting to caramelise and darken.

10. Remove from oven and rest for 10 minutes before serving. Cut ribs into 3 rib portions or into individual ribs. Garnish with spring onion and sesame seeds. Serve with your favourite sides.