Smoky Teriyaki Ribs
Flavored with exotic guava wood smoke, these smoky teriyaki ribs are a delightful taste twist in the world of pork rib pleasures. Simple to prepare, this rib recipe creates a uniquely flavored treat that can't be beat!
Pork Spare Ribs
Choose a slab that's been trimmed Kansas City style for the best presentation and the easiest smoking. Visit the Smoker Cooking page, Pork Spare Ribs
to learn how you can trim a full sparerib slab yourself. Kansas City style slabs (and St. Louis style slabs) are usually available at most grocery stores if you'd rather let someone else do the trimmin'.
Guava Wood Smoking
This type of wood was new to me until just recently. I've been hearing about it for a while, and finally decided to order some online and give it a try. I'm sure glad I did! The flavor it imparts to the food is slightly sweet, and I've found that its taste goes with beef, pork, poultry and seafood. A little bit of the wood goes a long way, so when you try smoky teriyaki ribs the first time, don't overdo it.
Smoked Teriyaki Ribs
Ribs, teriyaki sauce, green onions and guava wood.
Preheat your smoker to 225-250 degrees Fahrenheit, and add the ribs. No need to season the ribs now since the teriyaki sauce brushed on near the end will add a lot of flavor. Toss in two or three chunks of the guava for smoke, and cook the ribs until tender. Brush on a good teriyaki sauce about one half hour before the ribs come out of the smoker.
When the ribs are done, slice the slab into individual ribs, then chop the green onions, garnishing the smoky teriyaki ribs just before they are served.
These go great alongside a heap of steamed rice and a pile of
grilled veggies. Have some soy sauce handy for the rice and veggies, and make sure that you saved some of the teriyaki sauce for the ribs as you eat 'em.