SPICY BBQ RIBS

Ingredients:

1.5	kg	MONTEREY PORK RIBS SLAB WHOLE
2	tsp	chili powder
1	tbsp	salt
		freshly ground pepper
		BBQ sauce for marinade and basting
1	tbsp	butter or oil
1	cup	Sriracha
1	cup	barbecue sauce
2	tbsp	liquid seasoning
2	tsp	hot sauce
1	tbsp	honey
1	pc	small onion, grated

Procedure:

Pre-heat oven to 350 degrees. Wash and pat dry with paper towel 1.5 kilos of pork rib slab.
Combine chili powder, salt, and pepper. Rub all over the ribs to cover all surface.
Wrap meat in 2 layers of aluminum foil and put on a baking tray. Put on the middle rack inside an oven and bake for 1.5 to 2 hours. (Can be done a day before and chill in the refrigerator overnight prior to grilling over charcoal).
Prepare the bbq sauce. Preheat a sauce pan and put butter then lower heat to medium then add onion and saute until translucent. Add the rest of the ingredients stir until sauce thickens.
Unwrap the pork ribs and check if fork tender, remove excess juice and brush with BBQ sauce to marinade for an hour. Heat you coal and grill the ribs until a little char for 5 to 10 minutes.
Slice the ribs and arrange on a platter and pour remaining bbq sauce. Serve with corn on the cob or salad of your choice. Finger licking good!

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