• Skip to main content
  • Skip to primary sidebar

Forks and Folly

Food. Fun. Fun with your Food.

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • Twitter

  • Home
  • About
  • Food
  • Folly
    • Crafting
    • Decor
    • Fitness
    • Lifestyle
  • F&F Series
    • Kitchen Stories
    • 52 Weeks of Sweets
    • F&F Around the World
  • Collaborate
  • Contact

May 26, 2014 Entertaining

Sriracha BBQ Ribs – Revvin’ Up for Summer Grilling!

{This shop is part of a social shopper marketing insight campaign with Weave Made Media® and Farmland/Smithfield, but all my opinions are my own. #weavemade #ReadySetRibs http://my-disclosur.es/RgFrEH}

Don’s miss the Sriracha BBQ Ribs and Sesame Noodle Salad Recipes at the end of the post!

sriracha bbq ribs
I adore Memorial Day Weekend.  How can you not get giddy about the transition from spring to summer?  Warm weather, al fresco dining, happy kids, open pools… and I finally get to have this baby, to boot.  Yes, we I am very excited about this summer.
teeball
This Memorial Day Weekend, as you’ll see on the blog today, was jam-packed with all things fun.  On Saturday, the kids and I made Popsicle Chalk (check back later for the recipe and back-yard fun), we cheered Graham on in his teeball game (yes, he did get the game-ball.  #proudmommymoment), and we made some killer Sriracha BBQ Ribs with the Smithfield Pork Loin Back Ribs I picked up from Walmart earlier in the week.
smithfield in store
smithfield bbq sriracha ribs
As luck would have it, our grill decided to take this weekend off from work.  (Note to anyone turning on the grill the first time this season: be sure the grill is in working condition before your hungry guests come over in anticipation of mouth-watering ribs.)  So, we all packed up and headed over to Papa’s house and let the Grill Master show us how it’s done.  With my recipe and my dad’s mad grill skillz, we put out an uh-maze-ing rack o’ ribs, if I do say so myself.
papa and the grill
In my family, we like our food with kick, so what better than to whip up a Sriracha BBQ sauce to baste the ribs in while cooking?  To cool things down, I served it with a cool Sesame Noodle Salad that everyone loved.  Pin/print/bookmark these recipes for your own backyard get-together this summer and let me know what you think!

Oh, and before you head out to Walmart to get your groceries, be sure to print off this coupon for $1 off Smithfield/Farmland Baby Back Ribs (while supplies last)!

For more tips and recipes on perfecting the art of grilling ribs from top BBQ PitMasters, be sure to visit www.ReadySetRibs.com.
sriracha bbq ribs 2

Sriracha BBQ Ribs

Ingredients:
4-5 lbs. Smithfield Pork Loin Back Ribs
1 onion, minced
1 tablespoon of tomato paste
1 cup of ketchup
1 cup of water
1 tsp. Better than Boullion (pick a flavor, any flavor)
1/4 cider vinegar
1/3 cup Sriracha
3 tablespoons dark brown sugar
1 tablespoon soy sauce
Salt and Pepper to taste

Directions: Remove membrane from the back of the ribs (it peels off, go from the short end to the long end). This will allow the grill flavor and sauce to soak in to the ribs! Place on aluminum foil and warm up your grill (to a medium heat).
sriracha bbq sauce
While the grill is pre-heating, make the BBQ sauce: saute the onion in a drizzle of olive oil until soft. Add in the tomato paste and stir until fragrant. Add in the remaining ingredients and simmer uncovered about 15 minutes or until you reach a consistency you like, stirring every now and then and scraping the bottom of the sauce pan. Adjust the Sriracha to suit your “heat” needs.
ribs on the grill
Once your grill is at medium heat, place the ribs (resting on the foil), in the center of the grill and turn the heat down to medium low. Close your grill and cook for 3-4 hours, depending on the thickness of the ribs, flipping every thirty minutes. Ours took about three hours.
ribs basting in sriracha bbq sauce
Begin basting the ribs with the Sriracha BBQ sauce every thirty minutes after they’ve been on the grill for an hour. If you’d like to serve some of the BBQ sauce with the ribs, be sure to set some aside!

When done, remove from grill and allow to rest at least ten minutes. Cut apart and serve with reserved Sriracha BBQ sauce.
sesame noodle salad

Sesame Noodle Salad

Ingredients:
13.25 ounces of Whole Wheat Angel Hair Pasta
1/4 cup vegetable oil
1/2 cup sesame oil
1/4 cup honey
1/4 cup soy sauce
1/2 cup scallions, chopped
3/4 cup shredded carrots
1/2 cup chopped English cucumber
1/2 cup chopped cashews
1/2 cup chopped cilantro

Directions: Cook pasta to al dente according to package directions. Drain, rinse in cold water, then set aside.

Prep dressing: Whisk together vegetable oil, sesame oil, honey and soy sauce. In a large bowl, toss noodles with dressing and remaining ingredients (you may not end up using all of the dressing, depending on personal preference). Chill until ready to serve.

Categories: Entertaining

About Katie

Katie Harding has been blogging since 2010. What originally started out as a platform to discuss new parenthood, her blogging now focuses on her passion for cooking: creating recipes and sharing tips for entertaining friends and family of all ages. Outside of the kitchen you’ll find her with her family (three boys, one husband, multiple exchange student daughters, and Hank the pup), or gallivanting around the world with her fork in tow.

Subscribe & Receive my Free "Cook Once, Eat Twice" Cookbook

Load up on new recipes, exclusive goodies + more. I pinky promise to keep it awesome! We don't do spam.

Previous Post: « {WIN} A Custom Artwork Jewelry from KidzCanDesign.com
Next Post: #Ad – Pet Safety for Summer Months »

Reader Interactions

Comments

  1. Steph @Crafting in the rain says

    June 3, 2014 at 9:23 am

    These sound great and would be perfect for Father’s Day. Thanks for sharing at Do Tell Tuesday featured them today!

    Reply
    • Katie says

      June 4, 2014 at 8:41 am

      Sure thing! Thanks for stopping by the blog!

      Reply
  2. TerrySwiff says

    March 16, 2025 at 11:38 am

    Annoying https://www.nothingbuthemp.net/products/thc-iced-tea-lemonade has been absolutely the journey. As someone impassioned on idiot remedies, delving into the epoch of hemp has been eye-opening. From CBD grease to hemp seeds and protein potential, I’ve explored a classification of goods. Despite the gallimaufry local hemp, researching and consulting experts be enduring helped handle this burgeoning field. Complete, my contact with hemp has been confident, gift holistic well-being solutions and sustainable choices.

    Reply

Trackbacks

  1. Backyard Fun: Popsicle Chalk, Bird Houses & Active Play: Mom Favorites says:
    May 26, 2014 at 3:24 pm

    […]  It’s been stressful, it’s been messy, and it’s been FUN!  We’ve been cooking ribs, winning tee-ball game balls, lunching with friends, playing with the pup, and having some big-time […]

    Reply
  2. #MonthofMeals Menu Collection - June Menu Plan! - Mom Favorites says:
    June 6, 2014 at 8:28 am

    […] June 9th: Vegan Whole Wheat Sesame Noodle Salad, recipe from MomFavorites.com Steamed […]

    Reply
  3. Weave Made Media – 3 Summer BBQ Ribs Recipes says:
    June 9, 2014 at 10:08 am

    […] Sriracha BBQ Baby Back Ribs […]

    Reply
  4. Month of Meals Recipe Box – September 2014 - Mom Favorites says:
    November 15, 2014 at 8:06 am

    […] Sriracha BBQ Ribs, recipe from Mom Favorites […]

    Reply
  5. Lovely Ladies Linky No. 38 - This Silly Girl's Life says:
    January 2, 2015 at 3:29 pm

    […] Sriracha BBQ Ribs from Mom Favorites […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Primary Sidebar

Welcome!

Welcome to Forks and Folly! It's time to have some fun in the kitchen. Forks and Folly is about enjoying the process of cooking and entertaining. No complicated recipes. No stress. It's back to basics with easy, make ahead food, and fabulous hosting tips.

In addition to contributions on this blog, you'll find me behind the scenes working with my favorite brands through my marketing agency b2k Media Marketing.

Have a question or want to work with me? Drop me an email anytime.

♥, Katie

Subscribe & Receive my Free “Cook Once, Eat Twice” Cookbook.

Load up on new recipes, exclusive goodies + more. I pinky promise to keep it awesome! We don't do spam.

Search

What’s for Dinner?

Chili Crisp Yakisoba - Pan fried noodles with bok choy and chili crisp fried egg.

How to Make Chili Crisp for the best ever Pan Fried Yakisoba

Popular Posts

Freezer-Friendly Pancake Muffins Recipe
DIY Pup Paw Salt Dough Ornaments
Hibachi-Style Sesame Ginger Zucchini
Soul-Warming Mushroom and Wild Rice Soup
Yummy Thai Peanut Veggie Rice Bowls
Lemon Springerle Cookies: #52WeeksofSweets, Week 30
Make This: Cranberry Spiced Holiday Punch
Sparkling Cranberry Ginger Cocktail Recipe for your Holiday Gathering

Party Time!

The 'Winter in the South' Coffee Cocktail will warm up your hands and your soul this holiday season.  Easy to make and requiring just a few ingredients, this warm coffee cocktail will keep the party going on cool winter evenings.

Winter in the South, a Southern Coffee Cocktail

Find me on Instagram

Who knew we all would look so fabulous in hair net Who knew we all would look so fabulous in hair nets? Awesome afternoon volunteering with @nochildhungry_ to support #hurricanehelene relief in WNC. ❤️
Another #vegansupper win! Perfect for cooler night Another #vegansupper win! Perfect for cooler nights (we'll get those eventually, right?), a creamy vegan parm sauce is folded into baked barley and shiitake 🍄 

Topped with arugula dressed with EVOO and lemon. 💯🎉❤️
Back to school photo time! 4th, 8th, 11th grades.. Back to school photo time! 4th, 8th, 11th grades... plus back to school brunch & a little porch sitting with #hankharding waiting for the 🚌
Me: I think I’m good on travel for a bit. Jon: Me: I think I’m good on travel for a bit.

Jon: I have to go to New York for a work meeting on Monday.  Wanna come?

Me: Obviously.

📷 recap:
1: @flyblade transport to the city
2: Views from our ride
3: First night show, Oh Mary
4: Inside the Lyceum Theater
5: Art along the High Line
6: Observation deck at @EdgeNYC
7: Down on the ground, looking up at the observation deck
8: View from the top of the Edge, Hudson Yards
9: ✔️ Bucket List item checked off, dinner at @elevenmadisonpark 
10: ✔️✔️Double check when we got invited for a private wine cellar tour with a bottle of champagne  #dreamsdocometrue
11: Last day lunch @jajajamexicana (#veganmexican)
12: Plant based nachos = the only way to move past the world’s best dinner the night before
Follow on Instagram
logo
Food Advertising by

Grab a Badge

Forks & Folly
Forks & Folly

Forks and Folly © 2025 · Privacy Statement · Built with and Genesis Framework by Bellano Web Studio