ORANGE BBQ BABY BACK RIBS
I do not care for long complicated recipes in summertime, I'd rather be out by the pool with my family. Thats when I came up with this easy, citrus twist on BBQ. The orange adds a subtle, but deliciously fresh flavor to any BBQ. I like to use the Orange BBQ sauce when I make chicken fondu as well, its perfect.
Provided by Taste of Home
Categories Dinner
Time 2h30m
Yield 4 servings.
Number Of Ingredients 4
Steps:
- Place ribs bone side down on a rack in a shallow roasting pan. Cover and bake at 325° for 2 to 2-1/2 hours or until tender; drain., In a small bowl, combine the barbecue sauce, orange juice and zest; set aside 1 cup for serving. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack., Place ribs over direct heat; baste with some of the sauce. Grill, covered, over medium heat for 15-20 minutes or until browned, turning and basting occasionally. Serve with reserved sauce.
Nutrition Facts : Calories 1011 calories, Fat 61g fat (23g saturated fat), Cholesterol 245mg cholesterol, Sodium 1415mg sodium, Carbohydrate 53g carbohydrate (44g sugars, Fiber 0 fiber), Protein 51g protein.
A.1. ORANGE BARBECUE RIBS
You know how much they like barbecue ribs? They'll like 'em even more when they're brushed with this sweet and savory marmalade mixture!
Provided by My Food and Family
Categories Home
Time 1h30m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Heat grill to medium heat.
- Place half the ribs in single layer on large sheet of heavy-duty foil. Mix sugar and seasonings; rub half evenly onto both sides of ribs. Bring up foil sides. Double fold top and one end to seal packet. Add 1/4 cup water to packet through open end. Double fold remaining end, leaving room for heat circulation inside. Repeat to make second packet.
- Grill 45 min. to 1 hour or until ribs are done. Remove ribs from foil; discard foil.
- Mix remaining ingredients until blended.
- Return ribs to grill; brush with half the marmalade mixture. Grill 15 min., turning and brushing occasionally with remaining marmalade mixture.
Nutrition Facts : Calories 450, Fat 25 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 90 mg, Sodium 730 mg, Carbohydrate 31 g, Fiber 2 g, Sugar 21 g, Protein 27 g
PORTER'S SMOKED DINO BEEF RIBS
Provided by Food Network
Time 8h10m
Yield 6 servings
Number Of Ingredients 9
Steps:
- For the beef rib rub: Combine the sugar, paprika, granulated garlic, granulated onion, salt, chipotle and black pepper in a bowl.
- For the smoked dino beef ribs: Coat the beef ribs in the Worcestershire sauce. Liberally season with the beef rib rub. The more rub, the better. Smoke with fruit wood at approximately 260 degrees F until tender, about 8 hours. A thermometer or toothpick should slide in and out of the meat with little to no resistance.
BEEF RIBS WITH ORANGE BBQ SAUCE
I don't think beef ribs get enough BBQ love, usually because people don't cook them long enough, so they are too chewy. Well, not these babies, they're fall-off-the-bone tender.
Provided by Guy Fieri
Categories main-dish
Time 3h30m
Yield 6 to 8 servings
Number Of Ingredients 23
Steps:
- Begin by toasting the fennel seeds in a dry pan over medium-high heat. Toast for 4 or 5 minutes, until they become fragrant; toss occasionally as they toast so they don't burn. Transfer to a spice grinder and grind to a fine powder.
- Rinse the ribs in cool water and pat dry with paper towels. Unless your butcher has already done so, remove the membrane from the back and trim off any excess fat. Combine the dry rub ingredients in a small bowl and mix well. Coat both sides of the meat with a heavy layer of the dry rub. Refrigerate overnight, uncovered.
- Heat half the grill to medium to create indirect heat.
- Set out a few large sheets of foil (one for each slab). Divide the sliced onion and thyme between the sheets and spread them out evenly. Place 1 rack on each sheet, meat side down, and fold the foil over to form a sealed pouch around each rack. Place each pouch on a roasting tray (to keep foil from getting pierced and letting steam out) and grill it over indirect heat for 2 hours.
- Open the foil and peel it back so the ribs are exposed. Carefully turn the meat over so the meat side is on top, then cook for 1 1/2 hours with the foil open. When done, the ribs will be tender and the meat will have shrunk back from the bones.
- For the last 10 minutes, remove the ribs from the foil and place them directly on the hot side of the grill. Brush with the Orange BBQ Sauce and allow the heat to caramelize the sauce and crisp the exterior, then flip the ribs and brush the other side for the final 5 minutes. Serve with additional sauce.
- Whisk together all the ingredients in a medium saucepan and simmer over medium-low heat for 25 to 30 minutes, until it reaches a ketchup-like consistency.
FALL-OFF-THE-BONE STICKY BARBECUE RIBS
Prep these ribs in the oven first, then glaze with a sticky sauce and fire up the barbecue. They can be easily transported for finishing outdoors
Provided by Barney Desmazery
Categories Dinner
Time 3h30m
Number Of Ingredients 12
Steps:
- If there's a thin membrane on the back of the ribs, peel this off as best you can. The length of the ribs will be determined by the size of your roasting tin and barbecue - leave them whole or cut in half or thirds. Tip the ribs into a large, deep roasting tin. Whisk the rest of the ingredients together in a bowl until completely combined, then pour this over the ribs. Toss the ribs in the sauce using your hands to ensure they're completely coated. Cover the tin with foil, shiny-side down. To cook straightaway, simply leave to marinate while the oven heats up, or chill the ribs overnight.
- Heat the oven to 160C/140C fan/gas 3 and bake the ribs for 2 hrs 30 mins-3 hrs, turning once or twice until the bones are exposed and the meat is pull-apart tender. When the ribs are cooked, leave to cool a little, then lift onto a tray using tongs. Pour the sauce from the tin into a saucepan and bring to the boil. Reduce the heat and simmer for 25-30 mins, stirring occasionally until thickened. Leave to cool. The sauce and ribs can be prepared up to two days ahead and chilled.
- Light the barbecue and wait until the coals are ashen, or set a gas barbecue to medium. Put as many ribs on the grill as you can fit, then brush generously with the sauce. Working quickly, grill the ribs, basting with more sauce and turning every minute or so until the ribs are well-coated, charred at the edges, caramelised and sticky. Repeat with any remaining ribs and sauce if they didn't all fit on the grill at once. Serve piled high on a platter with the reserved sauce on the side for slathering on top. Any leftover sauce will keep chilled in the fridge for up to a week.
Nutrition Facts : Calories 363 calories, Fat 18 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 32 grams sugar, Fiber 2 grams fiber, Protein 17 grams protein, Sodium 2.7 milligram of sodium
ORANGE GLAZED RIBS
Barbecue up something special with our Orange Glazed Ribs. Fresh orange juice, zest and crushed red pepper boost the flavor of our Orange Glazed Ribs.
Provided by My Food and Family
Categories Home
Time 1h35m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Heat greased grill to low heat.
- Mix barbecue sauce, zest, juice and pepper.
- Place ribs, bone-sides down, on grill.
- Grill, uncovered, 30 min. on each side. Brush with barbecue sauce mixture. Grill 30 min. or until ribs are done (160°F), turning and brushing occasionally with barbecue sauce mixture.
Nutrition Facts : Calories 480, Fat 33 g, SaturatedFat 12 g, TransFat 0 g, Cholesterol 135 mg, Sodium 670 mg, Carbohydrate 15 g, Fiber 0 g, Sugar 13 g, Protein 28 g
ORANGE BBQ PORK RIBS RECIPE
Try something different with our Orange BBQ Pork Ribs Recipe. The secret ingredient in our Orange BBQ Pork Ribs Recipe creates a great sweet-sour taste.
Provided by My Food and Family
Categories Bbq
Time 2h
Yield Makes 9 servings.
Number Of Ingredients 3
Steps:
- Preheat grill to medium-low heat. Mix barbecue sauce and drink mix until well blended. Place half of the ribs each in single layer in center of sheet of heavy-duty aluminum foil. Spoon sauce mixture over ribs.
- Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside.
- Place packets on grate of grill; cover with lid. Grill 1 hour and 30 min. or until ribs are very tender. Remove from foil. Skim fat from sauce and serve with ribs.
Nutrition Facts : Calories 440, Fat 29 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 120 mg, Sodium 380 mg, Carbohydrate 14 g, Fiber 0 g, Sugar 12 g, Protein 28 g
A.1. SMOKED RIBS
When it comes to baby back ribs, the simplest preparation is often best-like this simple sauce made with A.1., sea salt and pepper.
Provided by My Food and Family
Categories Home
Time 1h20m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Heat grill to medium heat.
- Mix seasonings; rub onto both sides of ribs.
- Grill ribs 45 min. to 1 hour or until done, turning after 25 min. and brushing occasionally with steak sauce for the last 10 min.
Nutrition Facts : Calories 380, Fat 24 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 90 mg, Sodium 450 mg, Carbohydrate 12 g, Fiber 2 g, Sugar 9 g, Protein 26 g
ORANGE BARBECUE RIBS
Using prepared sauces is cheating, but this is good! The K.C. Masterpiece is a sweet sauce, and is nicely balanced by the vinegary Kraft sauce.
Provided by lisa mack
Categories Pork
Time 2h30m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Place ribs in large baking dish and sprinkle with cider vinegar, liquid smoke, salt and pepper.
- Distribute slices of garlic over the ribs.
- Pour water into corner of the dish and cover with foil.
- Bake at 350°F for 1 and 1/2 hours.
- Combine barbecue sauces in a sauce pan with the juice and a little of the zest of one orange.
- Add onions if desired.
- Simmer until flavors are blended and onion is soft, if used.
- Remove roasted ribs from dish and pour off liquid and fat.
- Pour orange barbecue sauce over ribs and return to oven (covered) for 30 minutes.
- To serve, cut ribs between bones and heap on a platter.
- Garnish with orange slices.
Nutrition Facts : Calories 253.5, Fat 5.2, SaturatedFat 0.8, Sodium 2294.3, Carbohydrate 46.3, Fiber 5, Sugar 17.1, Protein 6
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