Chinese Noodles with Baked Sriracha Ribs

Ingredients

• For the ribs:
• 2 racks of baby back ribs
• 1/2 teaspoon ginger powder
• 2 teaspoons freshly ground black pepper
• 1 1/2 teaspoons onion powder
• 1 tablespoon ground chili, such as ancho
• 1/2 teaspoon kosher salt
• 1/2 cup packed brown sugar, divided
• 1 cup apple juice
• 1 bottle of light-flavored beer
• For the glaze:
• 1/2 cup honey
• 1/2 cup Sriracha
• 2 1/2 tablespoons Asian chili sauce, divided
• For the noodles:
• 1 tablespoon chili oil
• 1/4 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 Chinese egg noodles
• 2 scallions, thinly sliced
• 1/4 cup chopped fresh cilantro

Directions

1. Set an oven rack in the center and heat the oven to 275 degrees F. In a small bowl, stir together the ginger, black pepper, onion powder, chili powder, salt, and 1/4 cup brown sugar, using your fingertips to break everything up evenly. Arrange the ribs on a large baking sheet lined with foil, then cover every side with the spice mixture. Roast until the ribs have softened and the fat has started to melt, 1 1/2 to 2 hours. While they cook, spread two 12- by 24-inch pieces of heavy duty aluminum foil on the counter and crimp the edges together well so they become one oversized sheet.
2. Take the ribs out of the oven and move them onto the foil. Set the foil and ribs back on the rimmed baking sheet. Pour the apple juice and beer over the ribs, then bring the foil up around them and seal it snugly into a closed packet. Put the pan back in the oven and cook until the ribs are fully tender, about 1 hour longer.
3. As the ribs finish, make the glaze: in a small bowl, combine the honey, Sriracha, 1 1/2 tablespoons chili sauce, and the remaining 1/4 cup brown sugar. Pull the ribs from the oven and increase the heat to 375 degrees F. Pour off and discard the liquid, place the ribs back on the baking sheet, and brush them generously with the glaze. Return them to the oven until the coating is glossy, darkened, and sticky, 15 to 20 minutes longer. Take the ribs out and leave them loosely covered with foil.
4. Warm the chili oil in a medium skillet over medium-high heat until it shimmers. Add the mushrooms and cook, stirring, until they are tender, about 3 minutes. Stir in the sliced fresh chili and garlic, and cook, stirring constantly, just until aromatic, about 1 minute longer. Scrape the mixture into a bowl and set it aside.
5. Bring the chicken broth to a boil over high heat. Add the egg noodles and cook them according to the package directions; fresh noodles will be done in 2 to 3 minutes. Move the noodles to a large bowl. Add the mushroom mixture and the remaining 1 tablespoon chili sauce, then toss everything together.
6. Divide the noodles among four deep-sided bowls. Cut the ribs apart and tuck a few into each bowl. Finish with scallions and cilantro, and serve immediately.