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.
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. ORANGE BARBEQUE RIBS
A.1. and orange marmalade are the secret ingredients to these tasty ribs.
Provided by Food Network
Categories main-dish
Yield 6 Servings
Number Of Ingredients 9
Steps:
- HEAT grill to medium heat. PLACE half the ribs in single layer on large sheet 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 ¼ 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.
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.
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
ORANGE-SOY-BRAISED PORK RIBS
An Asian-inspired orange-flavored relatively simple pork rib recipe using easy-to find, simple ingredients. Servings are based on a recommended 4-oz. meat serving. Most will find these ribs too delicious to hold themselves to this quantity.
Provided by Matthew W.
Categories Pork
Time 3h30m
Yield 16 serving(s)
Number Of Ingredients 7
Steps:
- Put oven rack in middle position and preheat oven to 325°F.
- Bring orange juice, soy sauce, sugar, ginger, garlic, and pepper to a boil in roasting pan over moderately high heat, stirring until sugar is dissolved.
- Add ribs in 1 layer using tongs, turning to coat, and cover pan tightly with foil.
- Braise ribs in oven until very tender, about 2 hours.
- Reduce oven temperature to 200°F.
- Transfer ribs to a baking dish, arranging them in a single layer, and keep warm in oven.
- Skim fat from cooking liquid if desired, then make glaze by boiling liquid, uncovered, stirring occasionally, until syrupy and reduced to about 3/4 cup, about 15 minutes.
- Brush glaze generously on ribs.
- Serve!
Nutrition Facts : Calories 394.1, Fat 28.8, SaturatedFat 10.4, Cholesterol 104.3, Sodium 325, Carbohydrate 5, Fiber 0.1, Sugar 3.7, Protein 27.1
SLOW-COOKER ORANGE MOLASSES BBQ RIBS
Enjoy these citrusy pork ribs flavored with barbecue sauce - a tasty slow cooked dinner.
Provided by Betty Crocker Kitchens
Categories Entree
Time 8h25m
Yield 8
Number Of Ingredients 7
Steps:
- Spray 5- to 6-quart oval slow cooker with cooking spray. Set oven control to broil. Spray broiler pan rack with cooking spray. Place ribs on rack. Broil with tops 5 1/2 inches from heat 10 minutes.
- Meanwhile, in medium bowl, mix remaining ingredients. Arrange ribs in slow cooker; cover with sauce.
- Cover; cook on Low heat setting 8 hours.
- Remove ribs from slow cooker to serving platter; cover to keep warm. Skim fat from cooking liquid in slow cooker. Pour liquid into 2-quart saucepan. Cook over medium-high heat 10 minutes, stirring occasionally, until reduced to 1 1/2 cups. Serve sauce with ribs.
Nutrition Facts : Calories 580, Carbohydrate 22 g, Fiber 0 g, Protein 34 g, SaturatedFat 12 g, ServingSize 1 Serving, Sodium 560 mg
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-MAPLE PORK RIBS
Categories Fruit Pork Marinate Low Fat Low Sodium Orange Grill/Barbecue Bon Appétit
Yield Serves 4
Number Of Ingredients 7
Steps:
- Combine first 5 ingredients in large baking dish. Add ribs and turn to coat. Cover and chill 6 hours or overnight.
- Prepare barbecue (medium-high heat). Remove ribs from marinade and season with salt and pepper. Grill until cooked through, turning occasionally, approximately 25 minutes.
- Meanwhile, place marinade in heavy small saucepan. Add maple syrup and boil until reduced to 1/4 cup, about 18 minutes. Brush ribs with glaze. Grill ribs 1 minute longer and serve.
SLOW-COOKED BBQ PORK RIBS
Check your pantry; you probably have everything needed to turn these ribs into a sweet, tangy, fork-tender treat. -Annette Thompson, Woodbury, Vermont
Provided by Taste of Home
Categories Dinner
Time 7h20m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Place ribs in a 5- or 6-qt. slow cooker. Combine the remaining ingredients; pour over ribs. Cover and cook on low for 7-9 hours or until meat is tender., Remove ribs and keep warm. Skim fat from sauce; serve sauce with ribs.
Nutrition Facts : Calories 480 calories, Fat 21g fat (8g saturated fat), Cholesterol 130mg cholesterol, Sodium 1247mg sodium, Carbohydrate 31g carbohydrate (29g sugars, Fiber 0 fiber), Protein 40g protein.
OVEN ROASTED AROMATIC RIBS WITH A BOURBON & ORANGE GLAZE
The aroma and flavour of this glaze gives a delicious kick to pork ribs - perfect if you're cooking on a barbecue too
Provided by David Broom
Categories Buffet, Lunch, Main course
Time 2h15m
Number Of Ingredients 9
Steps:
- Preheat the oven to 190C/gas 5/fan 170C. Put the pork ribs in a large roasting tin and pour over cold water until they are barely covered. Carefully place in the oven and cook for 1 hour. This tenderises the meat and removes much of the fat, but it makes the ribs look grey and unappetising at this stage. Don't worry - they'll be dark and glossy once they are roasted.
- Meanwhile, mix together all the ingredients for the glaze in a saucepan and heat gently, stirring occasionally, until the marmalade has dissolved. Turn up the heat and allow the mixture to bubble until it has reduced by about one quarter.
- Remove the ribs from the oven and increase the temperature to 220C/gas 7/fan 200C. Tip the ribs and liquid into a colander in the sink and give the colander a good shake to remove any excess liquid. Return the ribs to the roasting tin, pour over the glaze and turn them until they're evenly coated. Roast in the oven for 50 minutes until the ribs are covered in a sticky glaze, turning and basting at least twice. Serve hot, with a herby green salad.
Nutrition Facts : Calories 528 calories, Fat 24 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 22 grams sugar, Protein 37 grams protein, Sodium 1.01 milligram of sodium
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.
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