Sticky Sriracha Orange Pork Ribs with Sesame and Honey
These sriracha orange pork ribs are cooked low and slow on the barbecue, then glazed with sriracha, orange, sesame and honey. The flavour is bright, garlicky and sticky, giving the pork a glossy finish with balanced heat and citrus freshness.
Ingredients
- 2 kg pork ribs membrane removed
- 2 tsp fine sea salt
- 1 tsp cracked black pepper
- 2 tsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
For the sriracha orange sesame honey glaze
- 80 ml sriracha
- 100 ml fresh orange juice
- 1 tbsp orange zest
- 60 g honey
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 4 garlic cloves finely grated
- 15 g fresh ginger finely grated
- 1 tbsp tomato purée
- 40 ml apple juice
- 1 tbsp light brown sugar
- 1 tbsp toasted sesame seeds plus extra for serving
- 1 tbsp water
For finishing
- 2 spring onions finely sliced
- 1 tsp toasted sesame seeds
Instructions
Prep and season the ribs
- Pat the ribs dry with kitchen paper and remove the membrane from the back if needed. Mix the salt, pepper, smoked paprika, garlic powder and onion powder, then rub the seasoning over both sides of the ribs.
Set up the BBQ
- Prepare your BBQ for indirect heat at 150°C to 160°C. Keep one side cooler for the main cook and a slightly hotter area ready for the final glaze setting stage.
Start the first cook
- Place the ribs bone side down on the indirect side of the grill or in a foil tray. Close the lid and cook for 1 hour 30 minutes, keeping the temperature steady.
Make the sriracha orange glaze
- Combine the sriracha, orange juice, orange zest, honey, soy sauce, rice vinegar, sesame oil, garlic, ginger, tomato purée, apple juice, brown sugar, sesame seeds and water in a saucepan. Simmer gently over low heat for 6 to 8 minutes, stirring often, until glossy and slightly thickened.
Glaze the ribs
- Brush a thin layer of glaze over the ribs and return them to the BBQ over indirect heat. Cook for 15 minutes, then brush again. Repeat once more if needed so the glaze builds gradually and evenly.
Set the glaze
- Move the ribs a little closer to the hotter side for 5 to 6 minutes so the glaze turns sticky and catches in spots. Watch closely, because honey and orange sugars can darken quickly.
Rest and finish
- Rest the ribs for 10 minutes, then slice between the bones. Finish with sliced spring onions and extra toasted sesame seeds before serving.
Notes
Fresh orange juice is worth using here because it tastes brighter and gives the glaze a cleaner citrus edge than bottled juice. The zest matters as well. It brings aroma that helps the ribs smell as lively as they taste. If your oranges are especially sweet, you might want a touch more rice vinegar to keep the glaze sharp and balanced.
Sriracha varies from brand to brand, both in heat and sweetness. Some versions are quite garlicky and punchy, others softer and sweeter. I always taste it first, then decide whether the glaze needs a little more honey or a little more vinegar. Toasted sesame seeds bring a nutty finish, though I keep them in the background so they support the glaze rather than hijack it.
Nutrition
Calories: 780kcalCarbohydrates: 25gProtein: 42gFat: 55gSaturated Fat: 18gPolyunsaturated Fat: 6gMonounsaturated Fat: 24gTrans Fat: 0.2gCholesterol: 166mgSodium: 1105mgPotassium: 785mgFiber: 1.4gSugar: 20gVitamin A: 930IUCalcium: 92mgIron: 3.1mg
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