{"id":13412,"date":"2017-08-30T19:13:15","date_gmt":"2017-08-30T23:13:15","guid":{"rendered":"https:\/\/enrilemoine.com\/?p=13412\/"},"modified":"2023-03-29T10:52:08","modified_gmt":"2023-03-29T14:52:08","slug":"bbq-pork-spare-ribs-with-teriyaki-glaze","status":"publish","type":"post","link":"https:\/\/enrilemoine.com\/en\/2017\/08\/30\/bbq-pork-spare-ribs-with-teriyaki-glaze\/","title":{"rendered":"Teriyaki BBQ Pork Spareribs + VIDEO"},"content":{"rendered":"\n

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!<\/p>\n\n\n\n

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Note: This Teriyaki BBQ Pork Spareribs recipe is part of a sponsored collaboration with Smithfield. <\/a>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.<\/em><\/em><\/p>\n\n\n\n

Life tastes better when you grill<\/h2>\n\n\n\n
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I know I can be monothematic when I like something. I\u2019ve been grilling pork ribs a lot this year. With a guava BBQ sauce<\/a>. With a mango BBQ sauce<\/a>. With a chipotle and tamarind glaze<\/a>. And now, with my own super yummy teriyaki glaze. <\/p>\n\n\n\n

We don\u2019t get tired of finger-licking pork ribs I bought conveniently packed by Smithfield<\/a>. <\/p>\n\n\n

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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…<\/p>\n\n\n\n

How to make Teriyaki BBQ Pork Spareribs<\/h2>\n\n\n
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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. <\/p>\n\n\n\n

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.<\/p>\n\n\n

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How to make fall-off-the-bone pork ribs<\/h2>\n\n\n\n

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 \u201cenvelope\u201d to cook the ribs in their juices. Then, you bake them at low temperatures for a long time. <\/p>\n\n\n\n

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.<\/p>\n\n\n

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Can I skip the outdoor grilling part?<\/h2>\n\n\n\n

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.<\/p>\n\n\n\n

How to make a dry rub?<\/h2>\n\n\n\n

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.<\/p>\n\n\n\n

You can always make your dry rub less caloric without affecting its taste by substituting sugar with monk fruit<\/a>.<\/p>\n\n\n\n

How to make a BBQ Teriyaki glaze?<\/h2>\n\n\n\n
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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. <\/p>\n\n\n\n

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<\/a>, instead of soy sauce.<\/p>\n\n\n\n

What do you need to make this recipe<\/h2>\n\n\n
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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:<\/p>\n\n\n\n