Manuka Honey & Chipotle BBQ Ribs
Sticky, smoky ribs glazed with New Zealand Manuka honey and chipotle for a modern BBQ hit
Tender pork ribs finished on the grill with a sticky Manuka honey and chipotle glaze. A balance of smoky, sweet and tangy — perfect for weekend barbecues and sharable plates.
Timing
Cook Time: PT35M
Prep Time: PT20M
Rest Time: PT10M
Total Time: PT1H5M
Active Time: PT45M
Ingredients
1.2
kg
pork spare ribs
(Notes: Membrane removed for best glaze penetration)
2
tbsp
olive oil
(Notes: For rubbing onto ribs)
1
tbsp
smoked paprika
(Notes: Adds a warm smoky flavour)
1
tbsp
ground cumin
(Notes: Earthy background spice)
1
tsp
sea salt
(Notes: Or to taste)
1
tsp
black pepper
(Notes: Freshly ground)
60
ml
soy sauce
(Notes: Use reduced-sodium if preferred)
30
ml
apple cider vinegar
(Notes: Brightens the glaze)
2
tbsp
chipotle in adobo (minced)
(Notes: Adjust for heat; can substitute with smoked chilli paste)
120
ml
Manuka honey
(Notes: Preferably UMF-rated for robust flavour)
30
g
unsalted butter
(Notes: Helps the glaze shine and set)
1
each
lime
(Notes: Zest and juice for finishing)
2
tbsp
fresh coriander (optional)
(Notes: To garnish)
Instructions
Step 1
Preheat oven to 150°C (300°F). Pat the ribs dry and rub both sides with olive oil. Mix smoked paprika, ground cumin, sea salt and black pepper and massage the spice rub evenly into the ribs.
Tip: Removing the membrane helps the rub and glaze penetrate; use a paper towel to grip and pull it off.
Timing: PT10M
Step 2
Place ribs on a foil-lined tray, cover tightly with foil and bake in the preheated oven for 25 minutes to begin turning them tender.
Tip: Cooking covered keeps moisture in and makes the ribs fork-tender before finishing on the BBQ.
Timing: PT25M
Step 3
Meanwhile, make the glaze: in a small saucepan combine soy sauce, apple cider vinegar, minced chipotle, Manuka honey and butter. Warm gently over low heat until butter melts and the mixture is glossy and slightly reduced, stirring for 4–5 minutes.
Tip: Keep the heat low to preserve the honey’s flavour; do not boil aggressively.
Timing: PT5M
Step 4
Preheat your grill or BBQ to medium-high. Remove ribs from oven and brush a generous layer of the Manuka-chipotle glaze over the top of the ribs.
Tip: If using a charcoal BBQ, wait until a light layer of white ash forms on the coals for the best char.
Step 5
Grill ribs glaze-side down for 3–4 minutes until charred, then flip and glaze the other side, grilling a further 3–4 minutes. Repeat once more until ribs are sticky and caramelised — about 10 minutes total on the grill.
Tip: Watch closely — the honey sugars can char quickly. Move ribs to cooler part of the grill if flare-ups occur.
Timing: PT10M
Step 6
Transfer ribs to a board and rest for 10 minutes. Finish with lime zest, a squeeze of lime juice and scatter with chopped coriander before serving.
Tip: Resting lets the juices settle and the glaze set for cleaner slices.
Timing: PT10M