Orange Citrus Ribs

BamsBBQ

Ni pedo
Site Supporter
3 pounds of ribs
1 cup barbecue sauce
3/4 cup of orange juice
5 Tbs sugar
3 Tbs paprika
3 Tbs olive oil
5 garlic cloves - minced
3 Tbs fresh ground black pepper
2 Tbs lime juice
1 Tbs ginger - fresh, ground


The night before, combine all ingredients EXCEPT the barbecue sauce and sugar. Take the ribs (sans membrane) and marinate overnight. Turn occasionally if you are restless and cannot sleep. In the morning turn once again. If you don't want to marinate all night, then get up early and begin marinating then. Try to have at least 4 - 8 hours on the ribs before cooking.

Fire up the grill and stabilize the temperature at 225 degrees. Place the coals on one side of the grill and then place the meat on ther other side. Cook covered until done. About 3 to 3 1/2 hours for baby back ribs, 5 to 5 1/2 hours for St. Louis Ribs and about 5 to 5 1/2 hours for the country style ribs.

To test for doneness, look for the meat to pull back from the ends of the bones. Also, the meat should pull apart with minor resistance. If they pull freely from the bones, then they are over cooked.

About 20 minutes before the ribs are ready to take off the grill, combine the sugar and barbecue sauce and apply a thin coating to all sides of the ribs. Reduce heat and allow to finish in the pit. Don't apply too early as the sugars and tomatoes in the sauce will burn.
Use the extra sauce for dinner!​
 

GrillinFool

New member
3 pounds of ribs
1 cup barbecue sauce
3/4 cup of orange juice
5 Tbs sugar
3 Tbs paprika
3 Tbs olive oil
5 garlic cloves - minced
3 Tbs fresh ground black pepper
2 Tbs lime juice
1 Tbs ginger - fresh, ground


The night before, combine all ingredients EXCEPT the barbecue sauce and sugar. Take the ribs (sans membrane) and marinate overnight. Turn occasionally if you are restless and cannot sleep. In the morning turn once again. If you don't want to marinate all night, then get up early and begin marinating then. Try to have at least 4 - 8 hours on the ribs before cooking.

Fire up the grill and stabilize the temperature at 225 degrees. Place the coals on one side of the grill and then place the meat on ther other side. Cook covered until done. About 3 to 3 1/2 hours for baby back ribs, 5 to 5 1/2 hours for St. Louis Ribs and about 5 to 5 1/2 hours for the country style ribs.

To test for doneness, look for the meat to pull back from the ends of the bones. Also, the meat should pull apart with minor resistance. If they pull freely from the bones, then they are over cooked.

About 20 minutes before the ribs are ready to take off the grill, combine the sugar and barbecue sauce and apply a thin coating to all sides of the ribs. Reduce heat and allow to finish in the pit. Don't apply too early as the sugars and tomatoes in the sauce will burn.
Use the extra sauce for dinner!​

Great advice. Ribs are not supposed to be fall off the bone. My inlaws don't agree with me so I always have to overdo theirs but to each his/her own...
 
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