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miso teriyaki babyback ribs

Miso Teriyaki Pork Ribs, with Soy Butter

These sweet, spicy, and savory teriyaki pork ribs are slow-smoked to perfection and glazed with soy butter jus.

  • Total Time: 5 hours 30 minutes
  • Yield: 6-8 1x




  1. Remove the membrane. Take a paper towel and rip off the membrane pretty easily.
  2. Season the ribs on both sides. Try to do this at least 30-60 minutes ahead of putting them on the smoker.
  3. Preheat your smoker for 250°F.
  4. Smoke for 2 1/2 hours. Spritz them every 45 minutes or so with apple cider vinegar, specifically around the edges to prevent them from drying out.
  5. Prepare a sheet of heavy-duty foil on a counter.
  6. Slice each stick of butter into 8 tablespoons (2 sticks = 1 cup butter)
  7. Place 4 tbsp of butter and 2 tbsp of brown sugar on each piece of foil in a line, where you will set the ribs on top of.
  8. Remove the ribs from the smoker, placing 1 rack on each sheet of foil with the butter and brown sugar, meat-side down.
  9. Add another tbsp of butter and 2 tbsp of brown sugar, along with 2 tbsp soy.
  10. Fold up the foil and seal tightly.
  11. Throw them back on the smoker for 1 hour. 
  12. Unwrap, add more seasoning if needed on the top, and return to smoker for 15 minutes (bone-side down). Carefully keep the liquid when you unwrap.
  13. Remove from the smoker and allow them to rest for about 15 minutes.
  14. Flip the ribs (bones up) and slice between the bones. Spoon over the liquid kept from the braising phase.


This method is meant for baby back ribs. If you’re using spare ribs, consider trying the 3-2-1 cooking method instead. Make sure you save the liquid after the foil phase, this is the best part. 

  • Author: Brad Prose
  • Prep Time: 30
  • Cook Time: 5
  • Category: Pork
  • Method: Smoking
  • Cuisine: Pork Ribs

Keywords: pork ribs, baby back ribs, smoking, pork, miso, teriyaki, sriracha, spicy, spiceology

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