This Teriyaki BBQ Pork Spareribs recipe 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 spareribs: juicy, tender, and meaty. The only thing better than that is to cover those ribs with a homemade teriyaki glaze.
Life tastes better when you grill
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.
The truth is we don’t get tired of finger-licking 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. Because you know: life tastes better when you grill stuff…
How to make Teriyaki BBQ Pork Spareribs
First, I made a dry rub with paprika, brown sugar, black pepper, and ginger to season the ribs. I seasoned them a little by the bones and then abundantly by the meat side. To make this recipe sugar-free, you can use monk fruit (affiliate link) instead, in the same proportion as indicated in the recipe card below.
Then I placed the ribs in an aluminum foil-covered baking sheet and made a foil “envelope” to cook them in their juices.
How to make fall-off-the-bone ribs
The trick to making easy fall-off-the-bone ribs is to bake them at low temperature for a long time. In this case, I baked them at 250 F for an hour. Once the ribs were done, I placed them on a preheated grill over indirect fire.
Then I brushed them with the teriyaki glaze that works as a BBQ sauce. I made my glaze with soy and Hoisin sauces, orange juice, and ginger. You can also make the glaze with Liquid Aminos (affiliate link).
No words would honor how good these ribs are. And I think this is going to be our recipe for our Labor Day gathering. Just in case, following I’m sharing a list of utensils and ingredients to make this recipe. You can buy them online through my Amazon Affiliate Program:
- Paprika
- Brown sugar or Monk fruit
- Black pepper
- Ginger
- Baking sheets
- Aluminum foil
- Soy sauce or Liquid Aminos
- Hoisin sauce
- Charcoal grill
- Charcoal
- Grilling tools
- Firestarter
- Lighter
- Cutting Board
- Knife
- Small pot
- Wooden spoon
Teriyaki BBQ Pork Spareribs Recipe
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
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
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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.
