Smoky Manuka Honey BBQ Ribs with Citrus-Soy Glaze
Slow-roasted spare ribs lacquered with a tangy Manuka honey glaze
Tender, fall-off-the-bone spare ribs brushed with a smoky dry rub and finished on the grill with a bright citrus-soy glaze sweetened with New Zealand Manuka honey. This crowd-pleasing BBQ riff balances umami, smoke and the floral warmth of Manuka — perfect for summer gatherings or a relaxed weekend cook.
Timing
Cook Time: PT1H40M
Prep Time: PT25M
Rest Time: PT10M
Total Time: PT2H15M
Active Time: PT35M
Ingredients
1.2
kg
pork spare ribs
(Notes: Membrane removed, cut into 2–3 rib sections if desired)
2
tbsp
olive oil
(Notes: For rubbing before applying the dry spice)
2
tbsp
smoked paprika
(Notes: Use Spanish smoked or chipotle for extra heat)
1
tbsp
brown sugar
(Notes: Helps caramelisation in the glaze and rub)
1
tbsp
sea salt
(Notes: Adjust to taste)
1
tsp
black pepper
4
tbsp
Manuka honey
(Notes: See Manuka details below; used in glaze and finishing)
60
ml
soy sauce
(Notes: Reduced-sodium soy recommended)
2
tbsp
fresh orange juice
(Notes: About 1 small orange; adds bright acidity)
1
tbsp
rice vinegar
(Notes: Balances sweetness)
1
tsp
chilli flakes
(Notes: Optional, to taste)
2
cloves
garlic
(Notes: Finely grated)
Instructions
Step 1
Preheat oven to 150°C (fan). Pat the ribs dry with paper towel, rub with olive oil and then coat evenly with smoked paprika, brown sugar, sea salt and black pepper. Place ribs bone-side down on a lined roasting tray.
Tip: Removing the membrane helps the rub penetrate and makes the ribs more tender.
Step 2
Cover the tray tightly with foil and slow-roast in the oven until the meat is tender and pulling from the bones, about 1 hour 40 minutes.
Tip: Keep the foil sealed to trap steam; this is the key to tender ribs.
Timing: PT1H40M
Step 3
While the ribs roast, make the glaze: whisk together Manuka honey, soy sauce, orange juice, rice vinegar, grated garlic and chilli flakes in a small saucepan. Warm gently until combined and slightly reduced, 4–5 minutes over low heat. Remove from the heat and set aside.
Tip: Use gentle heat to preserve the floral notes of the Manuka honey; boiling can flatten flavour.
Timing: PT5M
Step 4
Heat a BBQ or chargrill to medium-high. Brush the ribs with the glaze and grill for 2–3 minutes per side to get a bit of char and to caramelise the glaze. Turn and baste two to three times until sticky and glossy.
Tip: If you don't have a BBQ, finish ribs under a hot oven grill (broiler) for the same caramelising effect.
Timing: PT10M
Step 5
Transfer the ribs to a board, loosely tent with foil and rest for 10 minutes before slicing between the bones and serving.
Tip: Resting lets the juices redistribute so the meat stays moist when sliced.
Timing: PT10M
Step 6
Serve the ribs with extra warmed glaze drizzled on top, a wedge of lemon or orange and a simple slaw or charred corn to complement the smoky-sweet flavours.
Tip: Garnish with finely sliced spring onion or coriander for freshness.