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.
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.
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
ORANGE AND SOY-GLAZED BABY BACK RIBS
Provided by Bon Appétit Test Kitchen
Categories Pork Soy Broil Dinner Orange Meat Pork Rib Family Reunion Potluck Soy Sauce Boil Bon Appétit Dairy Free Peanut Free Tree Nut Free
Yield Makes 4 to 6 servings
Number Of Ingredients 10
Steps:
- Place ribs, 1/2 cup soy sauce, 3 minced garlic cloves, 2 teaspoons cumin seeds, and 1 teaspoon red pepper flakes in a large pot; add water to cover completely. Bring to a boil and immediately reduce to a simmer. Cover with lid ajar; cook until ribs are tender, about 2 hours. Drain ribs; set aside for 10 minutes.
- Meanwhile, heat oil in a small saucepan over medium heat; add remaining 3 teaspoons cumin seeds and 2 teaspoons red pepper flakes. Toast lightly until fragrant, about 30 seconds; add remaining 6 minced garlic cloves and white and pale-green scallions. Sauté until just soft, about 2 minutes. Add remaining 1/2 cup soy sauce, orange juice, and honey. Bring to a boil and cook until sauce is thick, 12-15 minutes.
- Preheat broiler. Line a rimmed baking sheet with foil. Place ribs on prepared sheet; brush with sauce. Broil until sauce bubbles, 2-3 minutes. Turn, brush with additional sauce, and broil until ribs are heated through and sauce is bubbling, 2-3 minutes longer. Transfer to a platter. Drizzle with remaining sauce. Sprinkle dark-green scallions and citrus zest over.
ORANGE BBQ PORK RIBS
I found this recipe in Krafts Whats Cooking Magazine. At first I was a little hesitant to try this recipe because it was different, but it turned out great. The pork stayed moist, was easy to make, had few ingredients, and it had so much flavor. I hope you enjoy this rib as much as we do!!
Provided by Purdy Good Cook
Categories Pork
Time 1h40m
Yield 9 9, 9 serving(s)
Number Of Ingredients 3
Steps:
- Barbecue.
- Preheat barbecue to medium-low heat. Mix barbecue sauce and drink mix until well blended. Place half of the ribs each i single layer in centre of sheet of heavy-duty aluminum foil. Spoon sauce mixture over ribs.
- Bring up foil sides. Double fold tops and ends to seal packets, leaving room for heat circulation inside.
- Place packets on grate of barbecue; cover with lid. Grill 1 hr and 30min, or until ribs are very tender. Remove from foil. Skim fat from sauce and serve with ribs.
- Oven.
- Preheat oven to 350 degrees.
- Place ribs in single layer in large roasting pan. Pour sauce mixture over ribs; cover tightly with foil.
- Bake 1hr 30min.
- Remove foil; continue baking 15min, or until ribs are tender.
- Skim fat from sauce and serve with ribs.
Nutrition Facts : Calories 681.7, Fat 51.6, SaturatedFat 18.6, Cholesterol 185.4, Sodium 331.2, Carbohydrate 3.6, Fiber 0.3, Sugar 1.1, Protein 47.6
OVEN-BARBECUED RIBS
These ribs are wonderful because when they are ready, the meat is just about falling off the bone. The sauce is wonderfully tangy as well! It's also so quick and easy.
Provided by Chelsey Wolnowski
Categories Meat and Poultry Recipes Pork Pork Rib Recipes Spare Ribs
Time 2h10m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Arrange spareribs in a large, lidded roasting pan.
- Mix onion, ketchup, water, celery, vinegar, Worcestershire sauce, sugar, Dijon mustard, and salt in a bowl; pour mixture over spareribs. Cover.
- Bake in the preheated oven for 90 minutes. Uncover and continue to bake until pork is tender and sauce is thickened, about 30 minutes more.
Nutrition Facts : Calories 467 calories, Carbohydrate 18.4 g, Cholesterol 120 mg, Fat 30.2 g, Fiber 0.6 g, Protein 29.8 g, SaturatedFat 11.1 g, Sodium 1468.1 mg, Sugar 15.1 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 SAUCE
When Jerry and I got married, I worked with a friend to choose food that our farmer friends with big appetites would like. The highlight was a pig roast topped with this tangy barbecue sauce.
Provided by Taste of Home
Time 40m
Yield 4 cups.
Number Of Ingredients 8
Steps:
- In a large saucepan, combine all ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. May be refrigerated for up to 1 week. Use as a basting or dipping sauce for pork, poultry or beef.
Nutrition Facts : Calories 55 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 441mg sodium, Carbohydrate 14g carbohydrate (8g sugars, Fiber 1g fiber), Protein 1g protein.
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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