Dragon Tail Spare Ribs Recipe

Mix dry rub

In a medium bowl, combine brown sugar, kosher salt, smoked paprika, black pepper, ground cumin, garlic powder, onion powder, ground ginger, and cayenne. Whisk thoroughly so there are no lumps and set aside.

Preheat and prep ribs

Preheat oven to 300°F (150°C). Pat the ribs dry with paper towels. Remove the membrane from the bone side of the ribs: slide a small knife under the membrane at one end, grip with a paper towel, and pull it off.

Apply binder and rub

Brush both sides of the ribs with yellow mustard — this acts as a binder and will not taste mustardy after cooking. Generously coat both sides with the prepared dry rub, pressing it into the meat. Cover the ribs and refrigerate for at least 30 minutes or up to overnight for deeper flavor.

Wrap and bake

Place each rack on a large sheet of heavy-duty aluminum foil (meat-side up). Wrap tightly to create a sealed packet, leaving a little room for steam. Place on a rimmed baking sheet and bake in the preheated oven for 2.5 to 3 hours, until the meat is tender and pulls back from the bones about 1/4 inch.

Make the glaze

While the ribs bake, whisk together hoisin sauce, soy sauce, honey, rice vinegar, Sriracha, sesame oil, grated ginger, and minced garlic in a small saucepan. In a small bowl, mix cornstarch with the water to make a slurry and set aside.

Simmer and thicken

Bring the sauce to a gentle simmer over medium-low heat, stirring. After 2–3 minutes, pour in the cornstarch slurry while whisking and cook for another 1–2 minutes until the glaze slightly thickens and becomes glossy. Remove from heat and keep warm.

Glaze and broil

When ribs are done, carefully open the foil packets and transfer racks to a foil-lined baking sheet, meat-side up. Brush a generous layer of dragon glaze over the top of each rack. Set the oven to broil (or preheat a grill to medium-high). Broil the ribs 4–6 inches from the heat for 3–5 minutes, watching closely, until the glaze caramelizes and becomes sticky. If using a grill, place ribs glaze-side up and cook 2–4 minutes until glaze chars slightly.

Second coating and rest

Remove from heat, brush with any remaining glaze for a second glossy coat. Let the ribs rest 5 minutes to let juices settle.

Slice and garnish

Slice between the bones into individual ribs. Sprinkle with sliced green onions and toasted sesame seeds. Serve with lime wedges on the side for squeezing over the ribs.