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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
Ingredients
For the five spice rub and ribs
45
mls
demerara sugar
22.5
mls
fine salt
10
mls
Chinese 5 spice powder
860
g
baby back ribs, trimmed weight
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
Method
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