This recipe BBQ Pork Spare Ribs with Teriyaki Glaze is part of a sponsored collaboration with Smithfield. Thank you for reading and supporting the brands that make Savoir Faire possible.There is nothing better than a good rack of pork spare ribs: juicy, tender, and meaty.The only thing better than that is to cover those ribs with a homemade teriyaki glaze.I know I can be monothematic when I like something. I’ve been grilling pork ribs a lot this year: with a guava BBQ sauce, with a mango BBQ sauce, with a chipotle and tamarind glaze and now with my own teriyaki glaze.The truth is we don’t get tired of finger-liking pork ribs, that I bought conveniently packed by Smithfield.Labor Day is around the corner, but summer is in full swing and in Miami that means lots of rain. So I decided to cook my ribs in the oven and finish them on a charcoal grill.First I made a dry rub with paprika, brown sugar, black pepper and ginger to season the ribs: a little by the bones and then abundantly by the meat side.Then I placed them in an aluminum foil covered baking sheet and made a foil “envelope” to cook the ribs in their juices.Once the ribs were done, I placed them on a preheated grill over indirect fire and covered them with the teriyaki glaze that works as a BBQ sauce.No words would honor how good these ribs are. And I think this is going to be our recipe for our Labor Day gathering.
BBQ Pork Spare Ribs with Teriyake Glaze
- 2 racks of Smithfield Extra Tender Spareribs
- 4 tablespoons paprika
- 2 tablespoons brown sugar
- 2 teaspoons ginger for the dry rub
- 1 teaspoon black pepper freshly grounded
- Coarse sea salt
- 1 cup low sodium soy sauce
- 1 cup orange juice
- 1/3 cup hoisin sauce
- 1/3 cup ketchup
- 1 teaspoon ginger for the teriyaki glaze
- 4 tablespoons of green onion diagonally cut
- 1 tablespoon of sesame seeds
- Preheat the oven to 250˚F.
- In a bowl, combine the ingredients for the dry rub: paprika, brown sugar, 2 teaspoons of ginger, salt and pepper.
- Take away the ribs from their package, dry them with paper towels and peel the thin membrane that covers the bone side.
- Place the ribs in a foil covered baking sheet.
- Season the ribs with the dry rub on both sides. Be as generous as you can by the meat side.
- Cover the ribs with foil and seal them.
- Bake for 1 hour until the meat thermometer marks 145˚F-160˚F.
- In the meantime, put all the ingredients for the teriyaki glaze in a pot: soy sauce, orange juice, hoisin sauce, ketchup and 1 teaspoon of ginger, combine and cook over medium heat. Once it boils, reduce the heat and simmer for 20 minutes. Reserve.
- Preheat a charcoal grill.
- Place the cooked ribs on the grill, over indirect fire and brush them with abundant teriyaki sauce.
- Grill covered for 5 minutes.
- Serve hot and sprinkle with some green onion and sesame seeds.
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