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BBQ Pork Spare Ribs with Teriyake Glaze

Prep Time10 mins
Cook Time1 hr 5 mins
Total Time1 hr 15 mins
Course: Pork
Cuisine: American
Servings: 4
Author: Enri


  • 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.