Smoky Manuka Honey & Coffee BBQ Pork Ribs
Slow-smoked ribs finished with a sticky Manuka honey and coffee glaze
Tender, fall-off-the-bone pork ribs rubbed with a coffee-smoked spice mix and glazed with bold Manuka honey. This trending combo — coffee rub + Manuka glaze — gives a balanced smoky, sweet and slightly savoury finish perfect for summer barbecue gatherings or a cosy roast.
Timing
Cook Time: PT2H30M
Prep Time: PT25M
Rest Time: PT20M
Total Time: PT3H15M
Active Time: PT45M
Ingredients
1.5
kg
pork baby back ribs
(Notes: Membrane removed for best texture)
2
tbsp
instant coffee grounds
(Notes: Gives a deep, bitter-sweet note in the rub)
3
tbsp
brown sugar
(Notes: Lightly packed)
2
tsp
smoked paprika
(Notes: Use hot smoked for extra depth)
1
tsp
sea salt
(Notes: Coarse)
1
tsp
black pepper
(Notes: Freshly ground)
100
g
Manuka honey
(Notes: MGO-rated Manuka for glaze (see Manuka details))
60
ml
soy sauce
(Notes: Light soy or tamari)
2
tbsp
apple cider vinegar
(Notes: Balances the sweetness)
1
tbsp
Dijon mustard
(Notes: Emulsifies the glaze)
1
tbsp
olive oil
(Notes: To help rub adhere)
1/4
tsp
red pepper flakes
(Notes: Optional, for heat)
Instructions
Step 1
Make the coffee-smoke rub: in a bowl combine instant coffee grounds, brown sugar, smoked paprika, sea salt, black pepper and red pepper flakes; whisk to break up any lumps.
Tip: Fine coffee grounds integrate well — avoid using brewed coffee.
Step 2
Prep the ribs: pat ribs dry, remove the silver skin/membrane from the bone side if still attached, rub a thin layer of olive oil over both sides then massage the coffee-smoke rub evenly into the meat.
Tip: Removing the membrane helps the glaze penetrate and improves tenderness.
Timing: PT15M
Step 3
Set up your cooker: prepare a smoker or set an oven for indirect heat at 120°C. If using a smoker, add mild wood chips (apple or hickory) for a subtle fruity smoke.
Tip: Maintain steady temperature — low and slow is key for succulent ribs.
Step 4
Smoke/roast the ribs: place ribs bone-side down on the smoker rack or on a tray in the oven and cook low for 2 hours to develop smoke and tenderness.
Tip: Avoid opening the smoker/oven too often — retain heat and smoke for best flavour.
Timing: PT2H
Step 5
Make the Manuka glaze: combine Manuka honey, soy sauce, apple cider vinegar and Dijon mustard in a small saucepan. Warm gently and simmer for about 5 minutes until slightly thickened; remove from heat.
Tip: Use a spoon to taste — Manuka honey adds floral notes, adjust vinegar for brightness.
Timing: PT5M
Step 6
Glaze and finish: after 2 hours, brush a generous layer of Manuka glaze over the ribs, return to the smoker/oven and continue cooking for 30–40 minutes until the glaze is sticky and caramelised.
Tip: Brush a second thin coat 10 minutes before finishing for extra shine.
Timing: PT30M
Step 7
Rest and serve: transfer ribs to a board, let rest for 20 minutes to redistribute juices, slice between the bones and serve with any remaining glaze on the side.
Tip: Resting ensures the ribs stay juicy; finish with a sprinkle of flaky sea salt and chopped parsley.
Timing: PT20M