Chinese noodles with baked sriracha ribs
Hot sauces
Baking
For the Ribs: 2 racks of baby back ribs ½ teaspoon ginger powder 2 teaspoons freshly ground black pepper 1½ teaspoons onion powder 1 tablespoon ground chili, such as ancho ½ teaspoon kosher salt ½ cup packed brown sugar, divided 1 cup apple juice 1 (12-ounce) bottle of light-flavored beer For the Glaze: ½ cup honey ½ cup Sriracha 2½ tablespoons Asian chili sauce (such as sambal oelek), divided For the Noodles: 1 tablespoon chili oil ¼ cup sliced mixed mushrooms, such as Portobello, shiitake, and oyster 1 small fresh red chili, thinly sliced 2 medium cloves garlic, thinly sliced 5 cups homemade or store-bought low-sodium chicken stock 12 ounces fresh (8 ounces dried) Chinese egg noodles 2 scallions, thinly sliced ¼ cup chopped fresh cilantro
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