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Maple-Coriander Glazed Kurobuta Pork Ribs

Dalyah & Guy from Birdeye

Servings

3 to 4

Prep Time

30 minutes

Cook Time

1 hours

Calories

312

Cuisine

Fusion

Category

Grilled & BBQ

A simple maple-forward glaze gives these Kurobuta pork ribs incredible depth of flavor. Maple syrup, toasted coriander, chili oil, and a touch of citrus come together for a balance of sweet, savory, and gentle heat. The ribs are cooked low and slow on the BBQ until tender, then brushed with the glaze to create a sticky, caramelized finish. Ideal for relaxed outdoor cooking, this recipe is unfussy, crowd-friendly, and best enjoyed straight off the grill with your hands.

Maple-Coriander Glazed Kurobuta Pork Ribs

Ingredients

  • 1 Rack of Kurobuta Pork Spare Ribs

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  • 1 tablespoon Sumac

  • 2 tablespoons Ground Coriander

  • 2 tablespoons Ground Cumin

  • 2 tablespoons Brown Sugar

  • 2 tablespoons Dijon

  • 1 teaspoon Olive Oil

  • salt & Pepper

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  • juice and zest of one Satsuma Orange

  • ¼ cup Maple Syrup

  • 2 tablespoons Honey

  • 2 tablespoons Coriander Seeds

  • 1 tablespoon of Sumac

  • 2 tablespoons Algae Cooking Club Gochutgaru Chili Oil

  • ½ teaspoon of Salt

Directions

  1. Combine all the rub ingredients in a small bowl. Generously season the pork ribs both sides with salt and pepper, then rub all over with the spice mixture. Let marinate for at least 20 minutes to allow the flavors to absorb.

  2. Set up the grill: preheat your smoker, oven, or grill to 350°F. If using a charcoal grill, push the coals to one side to create indirect heat and place a sheet of foil on the empty side to catch drippings. Arrange the ribs on the grate over the foil and cook over indirect heat at 350°F, undisturbed, for 1 hour. If cooking in the oven, place on a rack over a sheet tray and cook for 1 hour undisturbed. Meanwhile get your glaze ready by mixing all your ingredients in a bowl.

  3. After 1 hour, brush the ribs generously with the glaze and move them over direct heat if using a grill or just back in the oven if using an oven. Grill for an additional 10 minutes, turning and basting every few minutes, until sticky and caramelized. Reserve a little extra glaze for dipping and serving.