Call it a last ditch effort to prolong the few remaining weeks of a dwindling summer, call it a late bloomer, call it whatever you want- the results are the same. These are some of the best ribs you will ever have the pleasure of getting all over your face. You are going to love these sticky-sweet orange BBQ ribs because they are easy to make and fall-off-the-bone delicious. Your friends and family, or party guests, will refer to you like you are some kind of BBQ kingpin. The best news: you don’t need a fancy smoker to get restaurant-quality ribs: most of them don’t do it “right” anyways, but that’s a whole debate all on its own. No, all you need is a few hours worth of patience, a six-pack of beer, and some friends who don’t show up to the party early… (and, well…. ribs, oranges, ketchup, brown sugar, etc.) You get the picture.
Ingredients
- 1-3 racks pork back-ribs (baby back ribs)
Rib Rub:
- 2 cups brown sugar
- 1/4 cup granulated onion
- 1/4 cup granulated garlic
- 1/4 cup salt
- 1/3 cup paprika
- 1/4 cup ground black pepper
- 1 tablespoon ground white pepper
- 2 teaspoons cayenne pepper
For roasting liquid:
- 1/4 cup mesquite liquid smoke flavor
- 1 cup freshly squeezed orange juice (about 2-3 oranges)
- 2 quarts water
For Orange BBQ sauce:
- 1 large Vidalia onion-chopped ( about 1.5-2 cups)
- 1 tablespoon freshly chopped garlic
- 1/4 cup apple cider vinegar
- 3/4 cup sugar
- 1 tablespoon liquid smoke
- 2 cups freshly-squeezed orange juice
- 1 tablespoon orange zest
- 1/2 cup Worcestershire sauce
- 1 and 3/4 cups brown sugar
- 4 cups ketchup
- 2 tablespoons ground black pepper
Instructions
- Combine all ingredients for rib rub in a large bowl and mix thoroughly, making sure to break up all clumps.
- Place rack of ribs into a large container or bowl, and remove the membrane.
- Using your hands, evenly coat ribs with rub. Be sure to coat all sides and edges. Gently press rub into the meat
- Preheat oven to 350° F
- Place a roasting rack into the bottom of a large roasting pan. (may use a cooling rack designed for baked goods)
- Combine 2 quarts water, 1 cup orange juice and 1/4 cup Mesquite liquid smoke flavor in the bottom of roasting pan. (Note: make sure the roasting liquid’s level is not higher than your roasting rack)
- Place ribs directly on roasting rack making sure ribs are not touching each other or sides of the pan.
- Cover entire pan tightly with aluminum foil.
- Place ribs in oven and roast for 3 hours at 350° F
- Once ribs are fully cooked remove from oven and allow ribs to rest for a few minutes.
- Cut into desired portions and cool ribs for at least 2 hours. This will make them easier to handle on the grill without falling apart
Orange BBQ sauce:
- Heat an 8-10 quart stockpot over medium-high heat
- Add 2 tablespoons grape seed oil
- Add chopped Vidalia onion to oil and sauté until onion is translucent and brown, stirring often to avoid
- Add 2 tablespoons freshly chopped garlic and sauté until garlic just begins to brown
- Add 1/4 cup apple cider vinegar, scraping the bottom of the pan to mix in brown bits
- Add 3/4 cup sugar
- Stir until thick liquid forms and reduce heat
- Liquid will be brown and should begin to bubble. Cook for about 5 minutes
- Add 1 tablespoon liquid smoke flavor
- Add 2 cups freshly squeezed orange juice; bring to a gentle boil
- Add 1 and 3/4 cups brown sugar, stir until incorporated
- Add 4 cups ketchup; mix thoroughly
- Bring to a boil, then reduce heat to low and simmer for 30-45 minutes until reduced by 1/3 and sauce will coat the back of a spoon.
- Transfer sauce to a large bowl and blend with an immersion blender until sauce is smooth and no large bits of onion remain.
- Reserve about 2 cups of sauce for use with ribs and store the rest in a sanitized glass jar in your refrigerator
Finishing the ribs:
Grill Method (preferred):
- Heat cooled ribs, bone side down on a hot grill for 8-10 minutes (cook times may vary)
- Flip ribs and heat meaty side for an additional 6-8 minutes.
- Baste bone side of ribs and flip.
- Cook until BBQ sauce begins to caramelize.
- Baste meaty side of ribs and flip.
- Cook until BBQ sauce begins to caramelize.
- Flip and baste meaty side one more time with the orange BBQ sauce
- Remove from grill and let rest for 5 minutes
- Serve with a side of Orange BBQ sauce (optional)
Oven Method:
- Preheat oven to 350° F
- Place cooled ribs (bone side down) on a lightly oiled cookie sheet and bake for 20-25 minutes or until they reach an internal temperature of 165° F
- Carefully remove from oven and baste both sides with Orange BBQ sauce
- Place bone side down on the cookie sheet and broil for a few minutes until sauce begins to caramelize. Be very careful not to burn the sauce.
- Remove ribs from oven and let rest for 5 minutes
- Serve with a side of Orange BBQ sauce (optional)
Notes
Orange BBQ sauce will store in the refrigerator for 3 months
