Teriyaki BBQ Pork Spareribs + VIDEO

by

Jump to Recipe

What can be better than a rack of pork spareribs: juicy, tender, and meaty? Teriyaki BBQ Pork Spareribs! This is when you cover those ribs with a homemade teriyaki glaze that will make you lick your fingers!

BBQ spare pork ribs with teriyaki glaze

Note: This Teriyaki BBQ Pork Spareribs recipe is part of a sponsored collaboration with Smithfield. Thanks to the Amazon Associates Program and other affiliate programs, I receive compensation for the products sold through the affiliate links in this post at no cost to the buyer.

Life tastes better when you grill

Ingredients to make the dry rub for bbq spare pork ribs with teriyaki glaze, in a wooden mortar.

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 super yummy teriyaki glaze.

We don’t get tired of finger-licking pork ribs I bought conveniently packed by Smithfield.

bbq spare pork ribs with teriyaki glaze, smithfield pork spare ribs

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. Because you know: life tastes better when you grill stuff…

How to make Teriyaki BBQ Pork Spareribs

bbq pork spare ribs with teriyaki glaze, spare ribs with a dry rub

I divide the process of making these ribs into two parts. First, I made a dry rub to season the ribs. I seasoned them a little by the bones and then abundantly by the meat. Then, I baked the ribs.

Second, while the ribs were in the oven, I made a teriyaki glaze that worked as a sticky BBQ sauce. Once perfectly cooked ribs, I covered them with my homemade teriyaki glaze and finished them on the grill.

spare pork ribs, bbq spare pork ribs

How to make fall-off-the-bone pork ribs

The trick to making easy fall-off-the-bone ribs is first to place them in an aluminum foil-covered baking sheet. The idea is to make a foil “envelope” to cook the ribs in their juices. Then, you bake them at low temperatures for a long time.

In this case, I baked them at 250 F for an hour. Once the ribs were done, I covered them with my homemade BBQ teriyaki glaze. The final touch was to grill them for a few minutes over an indirect fire.

BBQ pork spare ribs with teriyaki glaze, pork ribs, spare ribs

Can I skip the outdoor grilling part?

Of course, you can. In case you don’t have an outdoor grill or the weather doesn’t allow you to grill outside, you may finish these ribs in the oven. To do that, take the ribs out of the foil envelope and place them on a baking tray. Cover them with teriyaki glaze, set the oven on broil mode, and broil them for a few minutes.

How to make a dry rub?

Making a dry rub is not rocket science. Combine dry seasonings, including salt and sugar, and that’s it. I made my dry rub with paprika, brown sugar, freshly ground black pepper, ginger, and coarse sea salt. When it’s about dry rubs, the possibilities are endless.

You can always make your dry rub less caloric without affecting its taste by substituting sugar with monk fruit.

How to make a BBQ Teriyaki glaze?

Bbq pork spare ribs with teriyaki glaze on a tray covered with aluminum foil, and sprinkled with green onion a

To make my Teriyaki glaze, I combined all the ingredients, including orange juice, soy and Hoisin sauces, and finely grated fresh ginger, in a small pot. Then, I cooked this mixture at medium heat until it boiled.

Once the sauce boiled, I simmered it for 20 minutes until it got a thick syrup consistency. You can also make the glaze with Liquid Aminos, instead of soy sauce.

What do you need to make this recipe

Bbq pork spare ribs with teriyaki glaze

No words would honor how good these ribs are. And I think this will be our recipe for our Labor Day gathering. Just in case, I’m sharing a list of utensils and ingredients to make this recipe:

Teriyaki BBQ Pork Spareribs Recipe

Bbq pork spare ribs with teriyaki glaze

Following is my recipe. Please subscribe to my Youtube channel and visit my Amazon store. For more delicious pork recipes, please visit Smithfield.com.

Teriyaki BBQ Pork Spareribs
4.76 from 61 votes

Teriyaki BBQ Pork Spareribs

These Teriyaki BBQ Pork SpareRibs are to-die-for. First baked and then grilled, they are the perfect fall-off-the-bone ribs.
Prep Time10 minutes
Cook Time1 hour 5 minutes
Total Time1 hour 15 minutes
Servings: 8
Calories: 999kcal

Ingredients

  • 2 racks 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, or Liquid Aminos
  • 1 cup orange juice
  • 1/3 cup hoisin sauce
  • 1/3 cup ketchup
  • 1 teaspoon ginger for the teriyaki glaze
  • 4 tablespoons green onion diagonally cut
  • 1 tablespoon sesame seeds

Instructions

  • 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.

Video

Nutrition

Nutrition Facts
Teriyaki BBQ Pork Spareribs
Amount Per Serving
Calories 999 Calories from Fat 702
% Daily Value*
Fat 78g120%
Saturated Fat 25g156%
Cholesterol 260mg87%
Sodium 1606mg70%
Potassium 1050mg30%
Carbohydrates 20g7%
Fiber 2g8%
Sugar 12g13%
Protein 53g106%
Vitamin A 1867IU37%
Vitamin C 16mg19%
Calcium 85mg9%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Pork
Cuisine: American
Keyword: how to make fall-off-the-bone pork ribs, how to make teriyaki pork ribs, teriyaki BBQ pork spareribs, teriyaki BBQ pork spareribs recipe
Author: Enri

Enri
Latest posts by Enri (see all)

Sharing is caring!

Remember to visit my Amazon store. Thank you

64 thoughts on “Teriyaki BBQ Pork Spareribs + VIDEO”

  4. 5 stars
    Wow, these ribs have my mouth watering just looking at the post!! Love the flavor combo and not just plain old bbq 😉 Those sesame seeds….yum! And thanks for the oven option, we don’t have a grill right now.

    Reply

  6. 5 stars
    These spareribs are so juicy, tender, and flavorful! Made them this week and they came out perfectly! Definitely saving this recipe for later to make them again!

    Reply

  10. 5 stars
    I can’t believe how flavorful these teriyaki spareribs are! I made them for Sunday dinner and the entire family raved about how full of flavor and tender they were. They’re so good!

    Reply

  12. 5 stars
    It looks so delicious and the recipe is pretty straight forward! I can definitely recreate this with your recipe!

    Reply

  20. 5 stars
    You had me at …Teriyaki ! These TERIYAKI BBQ PORK SPARERIBS look amazing . My husband loves BBQ PORK SPARERIBS but I don’t think he’ll ever tried them with Teriyaki. Thanks for this recipe my dear, They’re already in my list for this summer .

    Reply

  21. 5 stars
    Enri!!! These Teriyaki Pork Ribs look insanely delicious. I’m such a sucker for ribs, they are my favorite thing to BBQ. I can’t wait to try all your rib recipes.

    Reply

  24. 5 stars
    This glaze sounds absolutely INCREDIBLE! I have developed a meat intolerance and seriously miss eating ribs – they were one of my favourite foods. That being said, a glaze like this on a meat substitute might just be close enough to do the trick and leave me feeling like I’m getting that taste I crave…

    Reply

    • Britt, do veggies skewers and grilled them. Brush them with the teriyaki sauce and grill them for 1-2. You´ll be happy. trust me.

  27. 5 stars
    These look amazing! Ribs used to be one of my all-time favorite foods. And I have always made my own sauces. I can no longer eat pork, but maybe I could do this with beef short ribs. Oh, and I live about 20 minutes from Smithfield, VA, the headquarters of the company that makes your ribs. 🙂

    Reply

  29. I’m a vegetarian so I can’t try this recipe, but even I can feel my mouth watering at the sight! This looks absolutely delicious, and I’m sure it is

    Reply

  32. 5 stars
    The spices and herbs really are seasoned well on these spareribs!!!! I like the tenderness of the meat and would definitely something I would try. Excellent recipe

    Reply
4.76 from 61 votes (25 ratings without comment)

Leave a Comment

Recipe Rating




Explore More

Plato ovalado de color azul relleno de ensalada de arroz con maíz, hierbas picadas y verduras rojas y verdes cortadas en dados, con una cuchara para servir al lado.
A slice of chocolate cake from una receta súper fácil de torta caprese, with a fork inserted, served on a black plate with a white crisscross pattern against a textured background.
Una alta pila de tortas de maíz redondas y asadas a la parrilla descansa sobre un plato blanco, sobre un mantel amarillo.
A plantain basket filled with colorful mango ceviche, garnished with cilantro. Text reads: "Venezuelan Cuisine: Plantain Baskets with Mango Ceviche.
Slices of toasted bread topped with fresh goat cheese, diced strawberries, basil leaves, and balsamic glaze are arranged on a slate platter, with extra strawberry mixture in a bowl behind.

Soy Enriqueta Lemoine

I am a writer who cooks or a cook who writes: the order of the qualities does not alter the product. Since 2010 I made SAVOIR FAIRE the place where my two passions converge and now I develop recipes professionally and work as a strategist and creator of digital content, including the production of cooking videos. Read more about Enri.

No te olvides de visitar mi tienda de Amazon. Gracias