BBQ honey-glazed ribs with espresso rub
The ultimate recipe for spare ribs: our sweet and savoury teriyaki version. Cooked low and slow in the oven until they’re irresistibly juicy, then grilled and glazed to perfection. Ideal for prepping ahead!
Preparation
Step 1
1 organic orange (for juice and zest) – 2 red chillies, sliced – 3 cm piece of ginger root, sliced – 3 bay leaves – 200 ml rapeseed oil
Wash the orange in hot water, finely grate the zest and squeeze out the juice. Mix with the chilli, ginger, bay leaves and rapeseed oil.
Step 2
1 kg short spare ribs
Place the ribs in a suitable container with the marinade, cover and leave to marinate in the fridge for 1 to 2 days, turning occasionally.
Step 3
Heat a tray in the oven to 100°C (fan). Arrange the ribs meat-side down on the tray and cook for 3 hours, occasionally basting with the spiced oil.
Step 4
1 tbsp espresso beans, crushed – 100 ml Kikkoman Teriyaki BBQ Sauce with Honey & Smoky Taste
Remove the ribs from the oven, allow to drain and then brown on a very hot grill or in a griddle pan for 3 minutes on each side. Stir together the crushed espresso beans and 4 tbsp of Kikkoman Teriyaki BBQ-Sauce Honey, and coat the spare ribs and finish glazing on the grill. Serve the finished ribs with the remaining Kikkoman Teriyaki BBQ-Sauce Honey.
Tip:
You can also cook the ribs in the oven until they are wonderfully tender, leave them to cool and take them with you to the barbecue. Then just finish them off briefly on the grill and glaze—it only takes a few minutes longer than grilling them straight after taking them from the oven.
Recipe-ID: 1655
Recipe as PDF
Download PDFThank you for your feedback!
Let us know what you think
Click on the number of stars you want to give: the more the better!
1 organic orange (for juice and zest) – 2 red chillies, sliced – 3 cm piece of ginger root, sliced – 3 bay leaves – 200 ml rapeseed oil
Wash the orange in hot water, finely grate the zest and squeeze out the juice. Mix with the chilli, ginger, bay leaves and rapeseed oil.
1 kg short spare ribs
Place the ribs in a suitable container with the marinade, cover and leave to marinate in the fridge for 1 to 2 days, turning occasionally.
Heat a tray in the oven to 100°C (fan). Arrange the ribs meat-side down on the tray and cook for 3 hours, occasionally basting with the spiced oil.
Discover more
