Travers de porc teriyaki au barbecue

Ingrédients

• 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

Préparation

1. 1

   Preheat the oven to 250˚F.

2. 2

   In a bowl, combine the ingredients for the dry rub: paprika, brown sugar, 2 teaspoons of ginger, salt and pepper.

3. 3

   Take away the ribs from their package, dry them with paper towels and peel the thin membrane that covers the bone side.

4. 4

   Place the ribs in a foil covered baking sheet.

5. 5

   Season the ribs with the dry rub on both sides. Be as generous as you can by the meat side.

6. 6

   Cover the ribs with foil and seal them.

7. 7

   Bake for 1 hour until the meat thermometer marks 145˚F-160˚F.

8. 8

   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.

9. 9

   Preheat a charcoal grill.

10. 10

    Place the cooked ribs on the grill, over indirect fire and brush them with abundant teriyaki sauce.

11. 11

    Grill covered for 5 minutes.

12. 12

    Serve hot and sprinkle with some green onion and sesame seeds.