Honey Teriyaki Spareribs
This puts a East Asian spin on classic barbecue ribs.
1 slab pork spareribs
Grill Seasoning for Chops, as needed
⅓ cup soy sauce
2 tbsp mirin
¼ cup honey
2 tsp rice wine vinegar
2 tbsp orange marmalade
Shake the grill seasoning on ribs and gently massage into meat. Refrigerate for at least 1 hour.
1 hour
Combine remaining ingredients. Refrigerate until needed.
Place ribs into a large foil pouch. Pour in soy mixture and tilt to evenly distribute. Tightly crimp the edges to seal.
Bake at 250°F for 5 hours.
5 hours
Snip foil pouch over a large saucepan to release liquid. Degrease and bring liquid to a boil over high heat for 5 minutes.
5 minutes
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.
Slice into 1-rib portions and toss with some of the remaining soy mixture. Serve.