Honey Teriyaki Spareribs
Honey Teriyaki Spareribs bring a soy and honey glaze to the usual barbecue slab. The ribs cook for five hours in a sealed foil pouch with the marinade, so the meat turns tender while the liquid collects the pork juices. That liquid is then boiled down and brushed on as a glaze. Mirin, rice wine vinegar and a little orange marmalade keep the sweetness balanced and give the finish a slight citrus edge.
Instructions
Shake the grill seasoning over the ribs and massage it gently into the meat. Refrigerate for at least 1 hour.
Stir together the soy sauce, mirin, honey, rice wine vinegar and orange marmalade. Keep this mixture in the refrigerator until you need it.
Set the ribs in a large foil pouch and pour in the soy mixture, tilting the pouch so it spreads evenly. Crimp the edges tightly so nothing leaks.
Bake at 250°F for 5 hours, until the ribs are very tender.
Snip open the pouch over a large saucepan so the liquid drains into it. Skim off the fat, then boil the liquid over high heat for 5 minutes to make a glaze.
Brush the glaze generously over one side of the ribs. Either grill them glaze side down over high heat, or set them glaze side up under a preheated broiler, until nicely browned.
Slice the slab into single-rib portions and toss them with some of the remaining glaze. Serve.
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