Sriracha Country BBQ Ribs
I love nothing more than an easy, versatile recipe! Sriracha Country BBQ Ribs can be served as a rustic meal or shredded for tacos and sandwiches. Any one of the three is sure to satisfy!
Country ribs are meatier ribs cut from the rib end of the pork loin. They are best when cooked slow and low. Did I mention you would want to use a fork? These babies are a bit hefty for eating with your fingers.
Simply marinate the ribs in orange juice overnight, place them in a slow cooker the next day (discarding any leftover marinate), mix the remaining four ingredients, pour them over the ribs, and cook on low for 6-8 hours. Voila!
Country ribs are marbled with fat, so before you’re ready to dig in, you will need to take a spoon and skim the excess fat off the top.
These babies are fall off the bone tender. Serve ribs drowned in au jus with garlic toast and roasted vegetables for a rustic meal.
Or remove the bones and shred meat with forks and serve on tortillas for scrumptious tacos. Quesadillas are another great option for using this flavorful shredded meat.
On a toasted bun with smoked provolone melted on top works too!
However you choose to serve up Sriracha Country BBQ Ribs, this meal is sure to please! Did I mention country-style ribs are easy on your pocketbook, too?! Gather those you love around the table for an easy and delicious home-cooked meal. What are you waiting for? Get cookin’!
XOX, Sheila
Sriracha Country BBQ Ribs
Ingredients
- 6 pounds Country Style Ribs
- 2 cups Orange Juice
- 1 12 ounce jar Chili Sauce
- 3 tbsp Hoisen Sauce
- 1/4 cup Brown Sugar
- 1 tbsp Sriracha Sauce add more if you like things spicy
Instructions
- Place ribs in a zip-log plastic bag or a glass bowl pour orange juice over ribs. Place in refrigerator for 24 hours.
- After ribs are done marinating remove from orange juice and place in a large (6 quart or larger) slow cooker.
- Mix remaining ingredients together; chili sauce, hoisen sauce, brown sugar, and sriracha sauce. Pour over ribs in slow cooker, place cover on and turn to low setting and cook for 6-8 hours.
Yum! This look so tender!
They were very tender and juicy. Not dry fall off the bone, but very tender…it’s all the fat! Just remember to skim it off and it’s all good!! 🙂
I could just dive into the screen for this. How perfect!
😀 Oh you must give them a try…so easy!
Oh dear me. YES!!!!!
Sriracha baby ;)!!
My Grandma Nini used to always make Country Style Ribs and I never have. Which is silly since my Girl is the world’s pickiest eater yet LOVES ribs. And since my boys are Sriracha addicts… this recipe is for me! Pinning to make soon. Sounds delish and I love the idea of shredding for tortillas!
I find it funny how so many things I ate often as a kid, I have sort of forgotten about until someone reminds me!