Honey Sriracha Spareribs and Sneaky Coleslaw
My Saturday morning routine includes visits to two great Lafayette farmers markets. First I go to the Oil Center to the Lafayette Hub City Market for milk and cream from Hill Crest Creamery, and vegetables, eggs, beef, and chicken from the Market Basket, Gotreaux Family Farms, and Brookshire Farm. I can buy many of my weekly staples here. It’s super easy to park and shop, and there’s a nice diversity of vendors. From raw sugar to locally grown fruit preserves to freshly roasted coffee and kombucha, organic breads, and fermented vegetables, it’s by far my favorite farmers market.
Then I often go to the Lafayette Horse Farm Market. My go-to vendor here is Inglewood Farm for vegetables and their insanely delicious pork. The greens, bacon and spareribs for this week’s menu came from Inglewood. I round out my grocery shopping trifecta at Whole Foods and then head back to the woods.
When I was at Inglewood’s stand, I was hoping to get some pork tenderloin, but it was sold out. Alicia (who’s almost always at the booth on Saturdays) suggested the spareribs. Good call! They were delicious, and we had them twice that week testing out the Honey Sriracha Spareribs recipe. The technique is one I’ve used with great success from the giant Doubleday cookbook. With this repeat post, I’m updating my original iPhone photos and used country-style ribs for the latest version of the recipe.
The ribs start out in a 350F degree oven, seasoned only with salt pepper, roasting for 45 minutes. Then the ribs are sauced and allowed to marinate for 3-4 hours in the turned-off oven. The final roasting takes an hour and a half. It’s worth the wait. And you can make the recipe in two stages if you’d like to serve them during the week after a long busy day.
The glaze is a sweet, spicy, citrus combination I hope you like as much as I do. It’s a nice change from a dry rub and smoke or barbecue sauce.
And for some crispy crunch, there’s my sneaky sauerkraut coleslaw. Naturally fermented sauerkraut is easy to find, contains an abundance of nutrients, and is a probiotic/immune-system boost that we all need. With the richly delicious pork and bracing greens, it’s a winning combo.
For tunes this week, I’ve got mostly new stuff mixed with a couple of older songs. Rock out while you roast, braise and feast!
- 5-6 lbs. pork spareribs or 3-4 lbs. country style ribs
- salt and pepper
- 4 oranges
- 2 tbsp sriracha sauce (or to taste) preferably one without additives and preservatives; see note.
- 2 tbsp honey
- 2 tbsp rice wine vinegar
- 2 tbsp Worcestershire sauce
- 2 cloves garlic or shallot minced
Preheat oven to 350 degrees F. Prepare the ribs by removing the membrane on the back of the ribs. Using a small, sharp knife, start on one corner and cut under the membrane until you have enough to grasp with a paper towel. Pull the membrane steadily away and towards the opposite end of the ribs. You can often remove the whole thing in two or three strips. Be sure to do this so the glaze will be absorbed into all the meat.
Separate the ribs into 2-rib sections and generously salt and pepper. Arrange the ribs on an aluminum foil covered baking sheet in a single layer, using two sheets if necessary.
Bake for 45 minutes. Meanwhile prepare glaze.
Remove the orange peel in long strips. You should have some pith on each strip as this gives the glaze its punch. Thinly slice the peels into long julienne slices and place in saucepan. Juice the oranges and add juice and pulp to saucepan.
Add all the remaining ingredients and bring to a simmer over medium heat. Allow to reduce until the mixture bubbles and get syrupy, about 5-7 minutes. Taste for balance adding additional sriracha, honey, vinegar and/or Worcestershire so the glaze is to your liking.
When the 45 minutes is up, turn off the oven. Spoon the glaze over the ribs, making sure to cover both sides. Return the ribs to oven. Allow to rest without additional heat for 3 hours. (If you want to cook the ribs in two stages, do not return the ribs to the turned-off oven, but allow them to reach room temperature. Refrigerate until you want to resume cooking - great if you want to serve the ribs on a weeknight and don't have time during the day to do the initial prep.)
Heat the oven to 325 degrees F. You do not need to preheat. Roast the ribs for 1 1/2 hours (rotating the baking sheets and switching racks after 45 minutes). Serve and enjoy!
- 6 cups green cabbage very thinly sliced
- 1 medium carrot grated
- 1/2 cup naturally fermented sauerkraut
- 1/2 medium red onion thinly sliced
- 3 tbsp vinegar (to pickle the onion)
- 1/2 cup homemade mayonnaise (or 1/3 cup organic olive oil)
- stevia or Xyla to taste, you could also use honey
- salt, pepper and cayenne to taste
In a small bowl, add onion and vinegar. Allow to steep for 10 minutes. In a large bowl, add cabbage, carrot, sauerkraut and drained onion. Reserve vinegar for dressing. Mix together the mayonnaise (or olive oil), stevia, and seasonings. Pour over vegetables and toss to combine. Taste, adding vinegar or other seasonings as desired.