BBQ Recipe: Pork Spareribs with Honey

 

BBQ "Kia Ora Kiwi" Pork Spareribs with Manuka Honey & Horopito Glaze

This recipe infuses classic BBQ pork spareribs with unique New Zealand flavours, creating a sweet, spicy, and slightly earthy glaze that perfectly complements the smoky pork. The use of Manuka honey adds a distinctive floral sweetness, while horopito, a native New Zealand pepper, introduces a subtle, warming heat with a unique tingling sensation.

A Taste of Paradise

Imagine biting into tender, fall-off-the-bone pork spareribs, their smoky exterior giving way to juicy, flavourful meat. The initial sweetness of the Manuka honey is beautifully balanced by the earthy undertones and the intriguing, lingering warmth of horopito. Hints of tangy apple cider vinegar and aromatic herbs dance on your palate, creating a complex and utterly delicious experience. It's a taste of New Zealand sunshine and rugged beauty, all on a single rib – a true "kia ora" to your taste buds!

Ingredients

For the Ribs:

• 2 racks pork spareribs (about 1.5-2 kg total)
• 2 tablespoons smoked paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon ground cumin
• 1 teaspoon dried thyme
• 1/2 teaspoon cayenne pepper (adjust to your spice preference)
• 2 tablespoons brown sugar
• 1 tablespoon salt
• 1 teaspoon black pepper
• 1/4 cup yellow mustard

For the "Kia Ora Kiwi" Glaze:

• 1/2 cup Manuka honey
• 1/4 cup apple cider vinegar
• 2 tablespoons tomato paste
• 1 tablespoon Worcestershire sauce
• 1 tablespoon finely ground dried horopito leaves (use sparingly at first, taste and adjust)
• 1 teaspoon grated fresh ginger
• 1 clove garlic, minced
• 1/2 teaspoon smoked salt
• 1/4 cup reserved pork rib drippings (optional, but adds great flavour)

For Smoking/Grilling:

• Wood chips for smoking (applewood or manuka wood chips recommended) - soaked in water for at least 30 minutes
• BBQ sauce of your choice (optional, for serving)

For Garnish (Optional):

• Freshly chopped coriander
• Toasted sesame seeds

Instructions & Method

1. Prepare the Ribs:

• Remove the thin membrane from the bone side of the spareribs. This helps the ribs become more tender. You can do this by sliding a butter knife under the membrane at one end and then gripping it with paper towels to pull it off.
• In a small bowl, combine the smoked paprika, garlic powder, onion powder, ground cumin, dried thyme, cayenne pepper, brown sugar, salt, and black pepper. This is your dry rub.
• Rub the dry rub generously all over both sides of the spareribs.
• Spread a thin layer of yellow mustard over both sides of the ribs. This acts as a binder for the rub and adds a subtle tang.

2. Prepare the "Kia Ora Kiwi" Glaze:

• In a saucepan over medium-low heat, whisk together the Manuka honey, apple cider vinegar, tomato paste, Worcestershire sauce, finely ground dried horopito leaves, grated fresh ginger, minced garlic, and smoked salt.
• Bring the mixture to a gentle simmer and cook for 5-7 minutes, stirring occasionally, until the glaze slightly thickens.
• If you have previously cooked ribs and have reserved some flavourful drippings, stir them into the glaze for extra depth.
• Taste the glaze and adjust the amount of horopito for desired heat level. Remember that the heat can build as it cooks. Set the glaze aside.

3. Smoking/Grilling the Ribs (Low and Slow Method):

• For Smoking:
• Prepare your smoker according to manufacturer's instructions, aiming for a consistent temperature of around 225−250∘F (107−121∘C).
• Add soaked wood chips to create smoke.
• Place the seasoned ribs bone-side down on the smoker grates.
• Smoke for 3-4 hours, spritzing with apple juice or water every hour to keep them moist.
• For Grilling (Indirect Heat):
• Set up your grill for indirect heat. For a charcoal grill, push the hot coals to one side. For a gas grill, turn off the burners directly under where the ribs will be placed. Aim for a consistent temperature of around 225−250∘F (107−121∘C).
• Place the seasoned ribs bone-side down on the cooler side of the grill.
• Close the lid and cook for 3-4 hours, flipping occasionally and maintaining the temperature. You can add a smoker box filled with soaked wood chips over the heat source for a smoky flavour. Spritz with apple juice or water every hour.

4. Wrapping the Ribs (Optional, but Recommended for Tenderness):

• After 3-4 hours of smoking/grilling, the ribs should have a nice colour.
• Lay out a double layer of heavy-duty aluminium foil. Place the ribs bone-side down on the foil.
• Spread a few tablespoons of the "Kia Ora Kiwi" glaze over the meat side of the ribs.
• Wrap the foil tightly around the ribs, sealing the edges to create a packet.
• Return the wrapped ribs to the smoker/grill (indirect heat) for another 1-2 hours, or until they are very tender and a probe inserted between the bones slides in easily with little resistance.

5. Glazing the Ribs:

• Carefully unwrap the ribs, reserving any liquid in the foil (this can be added to the remaining glaze).
• Brush the ribs generously on both sides with the "Kia Ora Kiwi" glaze.
• Return the unwrapped ribs to the smoker/grill (indirect heat) for the final 15-30 minutes, basting with more glaze every 5-10 minutes. This will allow the glaze to caramelise and create a sticky, flavourful finish. Watch carefully to prevent burning due to the honey.

6. Rest and Serve:

• Once the glaze is set and the ribs are beautifully caramelised, carefully remove them from the smoker/grill.
• Let the ribs rest for 10-15 minutes before cutting and serving. This allows the juices to redistribute, resulting in even more tender and flavourful ribs.
• Garnish with freshly chopped coriander and toasted sesame seeds, if desired.
• Serve the "Kia Ora Kiwi" Pork Spareribs as is, or with your favourite BBQ sauce on the side. They are fantastic with a fresh coleslaw or roasted kumara (sweet potato).

Tips for Success

• Quality Ribs: Start with good quality pork spareribs. Look for racks with good meat coverage.
• Don't Skip the Dry Rub: The dry rub provides a foundational layer of flavour. Apply it generously and let it sit for at least 30 minutes, or even overnight in the refrigerator.
• Low and Slow is Key: Cooking the ribs at a low temperature for a longer time renders the fat and makes them incredibly tender.
• Control Your Heat: Maintain a consistent temperature in your smoker or grill for even cooking.
• Experiment with Wood Chips: Try different wood chips to find your favourite smoke flavour. Manuka wood chips will add a unique New Zealand touch.
• Be Patient with the Glaze: The glazing process requires careful attention to prevent burning. Apply the glaze in the final stages of cooking.
• Resting is Crucial: Don't skip the resting period. It makes a significant difference in the tenderness and juiciness of the ribs.
• Horopito Caution: Horopito can have a noticeable heat. Start with a smaller amount in the glaze and taste as you go, adding more if you prefer a stronger kick. You can find dried horopito leaves online or in specialty food stores, particularly in New Zealand.
• Adjust Sweetness: If you prefer less sweetness, you can slightly reduce the amount of Manuka honey in the glaze.
• Serve with Kiwi Sides: For a truly Kiwi-inspired meal, serve these ribs with roasted kumara (sweet potato), a fresh green salad with a kawakawa (another native NZ plant) vinaigrette (if you can source it), or a classic Kiwi onion dip with potato chips.