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.
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
Calories: 999kcal | Carbohydrates: 20g | Protein: 53g | Fat: 78g | Saturated Fat: 25g | Cholesterol: 260mg | Sodium: 1606mg | Potassium: 1050mg | Fiber: 2g | Sugar: 12g | Vitamin A: 1867IU | Vitamin C: 16mg | Calcium: 85mg | Iron: 5mg