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