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.

📝 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

1. 1Preheat the oven to 250˚F.
2. 2In a bowl, combine the ingredients for the dry rub: paprika, brown sugar, 2 teaspoons of ginger, salt and pepper.
3. 3Take away the ribs from their package, dry them with paper towels and peel the thin membrane that covers the bone side.
4. 4Place the ribs in a foil covered baking sheet.
5. 5Season the ribs with the dry rub on both sides. Be as generous as you can by the meat side.
6. 6Cover the ribs with foil and seal them.
7. 7Bake for 1 hour until the meat thermometer marks 145˚F-160˚F.
8. 8In 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. 9Preheat a charcoal grill.
10. 10Place the cooked ribs on the grill, over indirect fire and brush them with abundant teriyaki sauce.
11. 11Grill covered for 5 minutes.
12. 12Serve hot and sprinkle with some green onion and sesame seeds.