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Pork Spare Ribs with Shiracha

Barbecue Pork Spare Ribs with Sriracha Chile Sauce and Hoisin Sauce

Barbecue Pork Spare Ribs with Sriracha Chili Sauce and Hoisin Sauce is the menu for today. It is very moist, soft and utterly juicy. 


  • 3.5 lbs pork ribs
  • 1/4 plus 2 tbsp agave
  • 1/2 cup Hoisin Sauce
  • 1/4 cup Sriracha Chili Sauce
  • 1/8 cup Canola Oil


  • Place the ribs whole in the large sauce pan and fill it with water to cover the ribs. Boil until the ribs are soft. When done, let the ribs cool and separate each ribs OR, you can keep the ribs whole. Place it in the large zip lock.
  • In a small bowl, oil, mix the agave, Hoisin and Sriracha. Remove 1/2 cup of the mixture and place it in a small container and refrigerate. This will be used as rub. Pour the remaining marinade into the zip lock and coat the ribs. Place the ribs in the fridge for an hour or overnight. When you are ready, grill the ribs and coat/rub it with the left-over marinade. Grill until grill lines form on the ribs. Make sure it does not get burn. Enjoy!