I love pork ribs. Saint Louis, Kansas City and Memphis are all great. However, as good as they are, sometimes you need a change. It was time for Teriyaki ribs on my Traeger Timberline.
These ribs could be done in a 250 F oven but won’t have a smoky taste.
This recipe calls for Teriyaki sauce. You can use any commercial thick variety or make your own from my recipe on the blog.
I got a nice meaty rack of back ribs and removed the silverskin off the back of the ribs by lifting a corner and gripping it with a paper towel. Pull the silverskin off. It may take a couple of pulls. Then I gave it a rub down with 25 ml (2 tbsp) of my Basic Rub mixed with 5 ml (1 tsp) ginger.
I put the ribs in the smoker which I had preheated to 250 F. I smoked for 1 1/2 hours and then flipped them and cooked for another 1 1/2 hours.
I took a piece of foil large enough to wrap the rack. I put 15 ml (1 tbsp) soft butter on a strip on half the foil. I sprinkled 15 ml (1 tbsp) of brown sugar over the butter and spooned 15 ml (1 tbsp) of honey over that.
I put the ribs over the strip and put 15 ml (1 tbsp) of butter on that, topped with 15 ml (1 tbsp) each of brown sugar and honey. I formed the foil into a pouch leaving one end open. I added 50 ml (1/4 cup) of teriyaki sauce to the pouch and sealed it.
I put the pouch in the smoker for 1 hour 15 minutes.
I took the foil from the ribs, saving the liquid. I mixed 50 ml (1/4 cup) of the foil liquid with 125 ml (1/2 cup) teriyaki sauce. I put the ribs back in the smoker, brushing them with the teriyaki mixture. I cooked for 10 minutes, brushed again and cooked for another 10 minutes.
I let the ribs sit for a few minutes to rest and cut into individual ribs and served.
These are delicious. I don’t like them as much as sticky Kansas or Saint Louis ribs but would be happy to serve them to friends and family. They still have a sweet stickiness but there is the added complex salty taste of the teriyaki.
The Old Fat Guy
- 1 large rack back ribs
- 25 ml (2 tbsp) barbecue rub
- 5 ml (1 tsp) powdered ginger
- Foiling ingredients:
- 3o ml (2 tbsp) soft butter
- 30 ml (2 tbsp) brown sugar
- 30 ml (2 tbsp) honey
- 50 ml (1/4 cup) teriyaki sauce
- Finishing sauce::
- 125 ml (1/2 cup) teriyaki sauce
- This recipe can be done in a 250 F oven if you do not have a smoker.
- Remove the silverskin from the back of the ribs by lifting a corner with a sharp knife. Then grab the silverskin with a paper towel and pull it off.
- Mix the bbq rub and ginger. Rub over both sides of the ribs.
- Put the ribs in a preheated 250 F smoker and smoke for 1 1/2 hours.
- Turn the ribs and smoke for 1 1/2 hours.
- Bring the ribs inside.
- Cut a piece of heavy duty foil large enough to wrap the ribs.
- Spread 1/2 the butter in a strip on the foil. Put 1/2 the brown sugar and honey on the butter.
- Put the ribs over the butter. Spread the remaining butter, brown sugar and honey over the ribs.
- Fold the foil into a pouch,, leaving one edge open. Add 50 ml (1/4 cup) of teriyaki sauce to the pouch and seal the last side.
- Smoke the ribs in the foil for 1 hour and 15 minutes.
- Take the ribs out of the foil, saving any liquid.
- Mix 50 ml (1/4 cup) of the liquid with 125 ml (1/2 cup) of teriyaki sauce.
- Put the ribs in the smoker and brush generously with the teriyaki mixture. Smoke for 10 minutes.
- Brush again and smoke for 10 minutes longer.
- Let rest for 5 minutes before serving.