March Madness is in full swing and whether you’re a devoted college basketball fan, a casual participant in the office’s bracket competition or a not-into-hoops peep who couldn’t care less, there’s one thing everyone can agree on: game day grub is one of the best parts about sports watching. If you need a slam dunk in your own kitchen, turn to these ribs from chef Robert Sisca that are packed with Asian flavors like ginger, hoisin sauce, sriracha and soy sauce. You can grill or roast them — end of March/beginning of April weather can be all over the place, so it might be best to decide the cooking method day-of — either way, you’ll end up with saucy and tender slabs that’ll make you want to lick your fingers clean.
- 1 tablespoon brown sugar
- 4 tablespoons paprika
- 2 tablespoons granulated garlic
- 2 tablespoons granulated onion
- 2 tablespoons ground ginger
- 2 tablespoon cumin
- 1 teaspoon cayenne pepper
- 1 tablespoon cracked black pepper
- 1 tablespoon vinegar powder
- 1 tablespoon mustard powder
- 1 teaspoon ground cardamom
- 1 teaspoon cinnamon
- 2 cups hoisin sauce
- 1/4 cup Frank's Red Hot
- 1 tablespoon rice wine vinegar
- 1 tablespoon soy sauce
- 1 tablespoon sambal (chili paste)
- 1 tablespoon sriracha
- 1 inch grated ginger
- 1 each fresh lime juice and zest
- 3 tablespoon unsalted butter
- Combine all ingredients. Rub over ribs and let sit for at least 4-5 hours. Overnight would be best.
- Combine all ingredients in a sauce pan except butter. Bring to simmer and cook for 20 minutes. Slowly add butter until all mixed in.
- Grill — pre-heat grill to 300F. Season already dry rubbed ribs with salt. Cook ribs on grill for about 2 hours turning occasionally. After about 2 hours, pull ribs from grill and turn up heat to 450F. Put ribs back on, get a nice char and then brush BBQ sauce on. Let sauce bake on to ribs.
- Roast — pre-heat oven to 250F. Cook ribs in oven and cook for 3-4 hours until tender. Pull ribs out of oven and turn oven to 400F. Brush on barbecue sauce and put back in 400F oven for 10 minutes and let sauce bake on to the ribs.