I've loved Sriracha for many years, so it is always kept nearby when it's time to eat. I sometimes like to cook with it too.
One cooking experiment that has stood out and become a favorite among my family and friends is my Sriracha ribs.
There are only four ingredients, but the proportions depend on the tastes of
who's coming to dinner.
1. One rack or more of baby back ribs
2. Two or more tablespoons of Sriracha Sauce
3. Three or more tablespoons of Apple Butter (Spiced apple Purée) I use Musselman's, but I'm sure many brands would do.
Combine 1, 2, and 3. Marinate in refrigerator for at least 4 hours, or better overnight.
Scoop excess sauce from the ribs and reserve. On a medium flame, grill the ribs on both sides until they are almost done. Brush a coat of marinade on both sides,
sprinkle salt, and cook some more. Continue to brush and flip ribs until they are done
and there is a nice caramelized skin.
Cut into portions and serve with green vegetables, salad, and something starchy such as sticky rice or a baked potato with butter.
It looks pretty and tastes great.