BBQ BABY BACK RIBS WITH HOUSEMADE ORANGE TERIYAKI GLAZE

Serves: 6
BBQ BABY BACK RIBS WITH HOUSEMADE ORANGE TERIYAKI GLAZE

BBQ BABY BACK RIBS WITH HOUSEMADE ORANGE TERIYAKI GLAZE

Ready in: 3 MinTotal time: 3 Min

Ingredients

  • 4 pounds baby back ribs (4 racks)
  • salt and pepper, to taste
  • 1 cup orange juice
  • 1/2 cup soy sauce
  • 1/3 cup dry sherry
  • 1/2 cup light corn syrup
  • 4 tablespoons dark brown sugar
  • 1 tablespoon freshly grated ginger
  • 1 tablespoon freshly grated orange zest
  • 3 teaspoons chili-garlic sauce (from a jar)
  • 1/2 cup green onions, sliced thinly on the bias
  • 1 cup hickory smoke chips for the BBQ, soaked in water for 30 minutes

Instructions

  1. To make the Orange Teriyaki Sauce, combine the orange juice, soy sauce, sherry, corn syrup, brown sugar, ginger, orange zest and chili-garlic sauce. Bring the mixture to a simmer, stir to dissolve the sugar, and cook for 5 minutes. Remove the sauce from the heat and cool completely.
  2. Combine the ribs with half of the cooled Orange Teriyaki Sauce and stack 2 racks on top of one another. Wrap each stack of ribs tightly in aluminum foil. Place the two foil packets on a baking sheet and bake at 375°F for 1 hour. Unwrap the ribs and drain the liquid.
  3. Preheat the Grill to high. Place the soaked hickory chips in a smoking box or in a disposable aluminum pie tin and place the chips on the grill. Close the grill and allow the smoke chips to begin to smoke for 5 minutes. Place the cooked racks of ribs on the grill and brush with some of the remaining marinade. Grill, basting often, with the reserved sauce, for approximately 15 minutes, turning once.
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