Go Back Email Link
Honey-Teriyaki Glazed Baby Back Ribs
Print Recipe
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

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