Charred Manuka Honey & Chipotle BBQ Ribs
Sticky, smoky spare ribs glazed with New Zealand Manuka honey and chipotle for a modern BBQ hit
Tender spare ribs slow-cooked with a smoky chipotle and smoked paprika rub, finished with a sticky Manuka honey glaze for a glossy, caramelised crust. Perfect for weekend barbecues or summer gatherings—serve with charred corn and a crisp slaw.
Timing
Cook Time: PT2H
Prep Time: PT30M
Rest Time: PT10M
Total Time: PT2H40M
Active Time: PT30M
Ingredients
1.2
kg
pork spare ribs
(Notes: trim excess membrane and pat dry)
2
tbsp
olive oil
(Notes: for rubbing and preventing sticking)
2
tbsp
smoked paprika
(Notes: adds smoky depth)
1
tbsp
chipotle in adobo
(Notes: finely chopped for heat and smokiness)
1
tbsp
sea salt
(Notes: or to taste)
1
tsp
black pepper
(Notes: freshly ground)
4
cloves
garlic
(Notes: minced)
120
ml
manuka honey
(Notes: use a good-quality Manuka honey for glazing)
60
ml
apple cider vinegar
(Notes: adds tang to the glaze)
30
ml
soy sauce
(Notes: use reduced-salt if preferred)
1
tbsp
brown sugar
(Notes: optional, for extra caramelisation)
1
lemon
zest
(Notes: grated zest of one lemon to brighten the glaze)
Instructions
Step 1
Prepare the ribs: remove the silverskin membrane from the underside of the ribs and pat them dry. Rub with olive oil, then combine smoked paprika, sea salt, black pepper and half the minced garlic; massage the spice rub evenly over both sides of the ribs.
Tip: Removing the membrane helps the rub penetrate and prevents a chewy texture.
Timing: PT0S
Step 2
Make the glaze: in a small saucepan, warm the Manuka honey, chopped chipotle, apple cider vinegar, soy sauce, brown sugar and lemon zest over low heat until smooth. Stir in the remaining garlic and simmer gently for 3–4 minutes to marry the flavours. Remove from heat and set aside.
Tip: Keep the heat low; Manuka honey can burn quickly when overheated.
Timing: PT5M
Step 3
Preheat your smoker or grill to a steady 140°C (285°F) for indirect cooking. If using a charcoal grill, bank the coals to one side. For oven finishing, preheat to 160°C (320°F).
Tip: Maintain low and slow heat for tender ribs; add soaked wood chips for extra smoke if you like.
Timing: PT0S
Step 4
Cook the ribs low and slow: place ribs bone-side down on the grill away from direct heat. Close the lid and cook for about 1 hour 45 minutes, checking occasionally to maintain temperature.
Tip: Wrap ribs in foil with a splash of apple juice for ultra-moist results during the last 45 minutes if using an oven.
Timing: PT1H45M
Step 5
Glaze and char: during the final 15 minutes of cooking, brush the ribs generously with the Manuka honey glaze every 5 minutes to build a sticky lacquer. For added char, move briefly to direct heat for 1–2 minutes per side, watching carefully to prevent burning.
Tip: Apply the glaze in layers to avoid it running off; the sugars caramelise to create a shiny crust.
Timing: PT15M
Step 6
Rest and serve: transfer the ribs to a board and let them rest for 10 minutes. Slice between the bones, serve with extra glaze on the side and a charred corn salad or crunchy slaw.
Tip: Resting locks in juices and makes slicing neater.
Timing: PT10M