This post is also available in: Español
This recipe BBQ Pork Spare Ribs with Teriyaki Glaze is part of a sponsored collaboration with Smithfield and DiMe Media. However, all opinions are my own. Thank you for supporting the brands Savoir Faire collaborates with so I can continue creating and sharing easy, fun and tasty recipes.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.
Thank you for sharing this BBQ Pork Spare Ribs with Teriyaki Glaze recipe on Pinterest.