In just under the wire, two recipes to satisfy any late-summer sriracha cravings. Both are great to throw on the grill, in the overn or in a slow cooker, and serve over mixed veggies, rice or on a sandwich roll.
Chili-rubbed country-style ribs
2 lbs. country-style pork ribs
1/4 c. chili powder
1/4 c. sriracha
4 tbsp. crushed dried chipotles
1 tsp. crushed black pepper
1 onion, cut into wedges
1 poblano pepper, sliced
Roll out a long piece of foil and sprinkle with the dry rub ingredients. Brush ribs lightly with sriracha, then roll each one in the dry rub until coated. Place in a glass casserole dish and add in the onion wedges and cut peppers so that they’re touching the meat. Let the ribs marinade overnight, then sit at room temperature for about an hour before cooking. Grill outdoors over medium heat (about 350 degrees) for 5 to 10 minutes, or bake in the glass casserole dish for about an hour at 300 to 350 degrees. Keep covered while cooking in the oven.
Sweet chili marinated chicken
2 lbs. chicken legs and thighs, whole
1/4 c. sriracha
1/4 c. honey
1/2 c. soy sauce
4. tbsp. sesame seeds
1 onion, cut into wedges
1 red pepper, sliced
2 cloves of garlic, chopped
Combine the sriracha, honey and soy sauce in a large bowl. Coat each piece of chicken in the marinade and then let it sit in the refrigerator overnight in a glass casserole dish with the onion wedges, pepper slices and chopped garlic. Bring the meat to room temperature (again, for about an hour), sprinkle with the sesame seeds, then roast at 475 degrees uncovered on the middle rack for about 45 minutes. The skin should get crisp and brown (you can hurry this along with the broiler). Alternatively, throw all of the ingredients into a slow cooker on high for 4-6 hours, then serve over rice or shred and serve on a kaiser roll.
A Hoosier in the Bay State 