Teriyaki Back Ribs

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.

The Verdict

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

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Teriyaki Back Ribs

Ingredients

• 1 large rack back ribs
• Rub:
• 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

Instructions

1. This recipe can be done in a 250 F oven if you do not have a smoker.
2. 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.
3. Mix the bbq rub and ginger. Rub over both sides of the ribs.
4. Put the ribs in a preheated 250 F smoker and smoke for 1 1/2 hours.
5. Turn the ribs and smoke for 1 1/2 hours.
6. Bring the ribs inside.
7. Cut a piece of heavy duty foil large enough to wrap the ribs.
8. Spread 1/2 the butter in a strip on the foil. Put 1/2 the brown sugar and honey on the butter.
9. Put the ribs over the butter. Spread the remaining butter, brown sugar and honey over the ribs.
10. 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.
11. Smoke the ribs in the foil for 1 hour and 15 minutes.
12. Take the ribs out of the foil, saving any liquid.
13. Mix 50 ml (1/4 cup) of the liquid with 125 ml (1/2 cup) of teriyaki sauce.
14. Put the ribs in the smoker and brush generously with the teriyaki mixture. Smoke for 10 minutes.
15. Brush again and smoke for 10 minutes longer.
16. Let rest for 5 minutes before serving.

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