Honey Teriyaki Spareribs

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This puts a Asian spin on classic barbecue ribs.


  • 1 slab pork spareribs
  • Grill Seasoning for Chops, as needed
  • 1/3 cup soy sauce
  • 2 tbsp mirin
  • 1/4 cup honey
  • 2 tsp rice wine vinegar
  • 2 tbsp orange marmalade


  1. Shake Seasoning on ribs and gently massage into meat. Refrigerate for at least 1 hour.
  2. Combine remaining ingredients. Refrigerate until needed.
  3. Place ribs into a large foil pouch. Pour in soy mixture and tilt to evenly distribute. Tightly crimp.
  4. Bake at 250° for 5 hours.
  5. Snip foil pouch over a large saucepan to release liquid. Degrease and bring liquid to a boil over high heat for 5 minutes.
  6. Brush generously on one side of ribs and either grill glaze side down over high heat or place glaze side up under a preheated broiler until nicely browned.
  7. Slice into 1-rib portions and toss with some of the remaining soy mixture. Serve.