Baby Back Ribs With A Honey Teriyaki Glaze

The recipe for baby back ribs was aimed for people with gas braais that have a smoker box. As we don’t have one, Dave improvised and made a small foil container for the smoke. It worked a charm and the ribs were extremely moreish.

Baby Back Ribs
Honey-Teriyaki Glazed Baby Back Ribs
Head straight on to the Recipe For ♥ Baby Back Ribs ♥

There are a handful of items that I use that I cannot buy in South Africa. And then there are some essentials which I can get here, but at a premium. I tend to buy these in bulk when we travel to ensure that I don’t run out. When we went to England in November 2019 I did not have even 100g of weight to spare. So whatever I shopped for had to be what I needed to last me until the following April. But as we all know, that meant nothing as international travel came to a halt. I have managed to get by with what I had, or I have shopped locally and paid an exorbitant price for what I needed. But some things were just not worth the extra expense and I have made do.

Today’s inspirational recipe from Lavender and Lime ♥ Baby Back Ribs ♥ #LavenderAndLime Share on X

Last month a friend of mine who was working in the UK let me know she was coming to Johannesburg. She lives in Harare and I asked her to please do me a huge favour and pack 4 small items in her case for me. I quickly went online, shopped for what I needed and paid the delivery charge to get the items sent to her daughter’s house the next day. Luckily for me the UK parcel service is excellent. The parcel then came home with her, and when Rosey was in Johannesburg she dropped it off with my mom. I had to patiently wait for a truck to come down. And when it did I was like a child whose birthdays had all been rolled into one. It felt like the most amazing gift of all time, even though I had paid for it myself.

Baby Back Ribs On The Weber

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5 from 1 vote

Baby Back Ribs

The ribs can be left in the braai to do their own thing, as long as you don't cook them over direct heat
Recipe Category: Meat
All Rights Reserved: Adapted from Weber's Ultimate Braai Book page 188


For the five spice rub and ribs

For the honey-teriyaki glaze

  • 15 mls sesame oil
  • 5 cm fresh root ginger, peeled and finely chopped
  • 3 cloves garlic, peeled and finely chopped
  • 15 mls sesame seeds
  • 220 g honey
  • 80 mls soy sauce
  • 30 mls rice vinegar
  • 15 mls sriracha
  • 45 mls water
  • 15 mls cornflour


For the five spice rub and ribs

  • Place the sugar, salt and 5 spice powder into a small bowl
  • Mix to combine then rub onto the ribs, using more for the fleshy side
  • Set aside to marinate for an hour at room temperature

For the honey-teriyaki glaze

  • Place the sesame oil into a frying pan and heat over a medium temperature
  • Add the ginger, garlic and sesame seeds and sauté until the ginger has softened
  • Add the honey, soy, vinegar and sriracha and stir to combine
  • Bring to a simmer and cook for 2 minutes stirring to prevent the sauce from catching
  • Place the water into a cup and add the cornflour
  • Whisk to combine then increase the stove temperature
  • Slowly pour the cornflour slurry into the mixture, whisking while you do so
  • Bring to the boil and cook until thickened
  • Remove from the heat and set aside

To braai

  • Place a couple of handfuls of woodchips into water to soak for 30 minutes
  • Drain and place into an open 'bowl' made from heavy tin foil (or a smoker box if you have one)
  • Heat the braai to 230° Celsius, and brush the grates to clean them
  • As soon as the chips start smoking, reduce the temperature to 130° Celsius
  • Place the ribs bone side down onto a braai mat to ensure they stay off the direct heat
  • Close the lid and braai for 2 and a half hours, with the temperature between 100° and 130° Celsius
  • Every 20 minutes, open the braai and baste both sides of the ribs with the glaze, turning them over each time you glaze them
  • Remove from the braai, cut the ribs into portions and serve with any left over glaze to use as a dipping sauce
Inspiration published on Lavender and Lime June 28:

Are there any specific items you cannot get where you live that you order from overseas?

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8 thoughts on “Baby Back Ribs With A Honey Teriyaki Glaze

  1. My husband is peeking over my shoulder right now and positively drooling! The man LOVES ribs and it’s a rare treat so I’ll have to step it up I guess!

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