Sriracha BBQ Ribs

{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!

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.

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.

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.

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.

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).

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.

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.

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

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.