Sassy Orange Maple Grilled Baby Back Ribs Recipes

STOVETOP SMOKED BABY BACK RIBS WITH MAPLE BBQ SAUCE

Steps:

• Put 4 cups hickory wood chips into a container and cover with 4 cups of water. Allow the chips to soak for 30 minutes. Drain and set aside.
• Meanwhile, assemble the dry rub for the ribs. In a small mixing bowl, combine the brown sugar, salt, paprika, cumin, garlic powder, onion powder, black pepper and chili powder.
• Cut the rib rack into 4 pieces. Put a cooling rack over a baking sheet and put the ribs on top. Let the ribs come to room temperature, then rub the meat all over with the dry rub.
• Set up a stovetop smoker: Make a shallow bowl out of heavy-duty aluminum foil that fits into a 5- to 7-quart Dutch oven, with the sides of the aluminum bowl coming 2 inches up the sides of the pot; put it in the bottom of the Dutch oven. Put the soaked and drained wood chips over the aluminum foil in an even layer. Put a small round of aluminum foil on top of the wood chips. Put a 6-inch steamer basket (make sure the handle is attached in the center for easy removal) on top of the aluminum round. Transfer the smoker to the stovetop.
• Put the ribs in the steamer basket; it is okay if the pieces overlap slightly. Cover the smoker and create a strong seal by wrapping the rim of the lid with heavy-duty aluminum foil. Turn the heat to medium high and smoke the ribs for 45 minutes. Turn off the heat and carefully remove the aluminum foil seal and lid.
• Preheat the oven to 250 degrees F.
• Remove the ribs and steamer basket from the Dutch oven and set aside. Remove the remaining foil and wood chips carefully, as grease from the ribs may have dripped down; use tongs to lift the wood chips and foil bowl out and transfer them to a baking sheet to cool before discarding. Put the ribs back into the empty Dutch oven and cover with the lid. Slow roast until the ribs are completely tender, an additional 2 hours. The meat should pull away from the bones very easily.
• Meanwhile, pour the ketchup, maple syrup, molasses, vinegar, Worcestershire and soy sauce into a small saucepot and stir to combine. Place over medium heat and heat just until simmering. Keep warm.
• Remove the pot from the oven and brush the ribs generously with the BBQ sauce. Preheat the broiler to high.
• Broil the ribs until the sauce is caramelized and bubbly, about 5 minutes. Serve immediately.

A.1. ORANGE BARBEQUE RIBS

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.

ORANGE AND SOY-GLAZED BABY BACK RIBS

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 SOY BABY BACK RIBS

Steps:

• Put ribs in a large sealable plastic bag. Stir together orange juice, soy sauce, brown sugar, and cumin in a bowl until sugar is dissolved, then pour marinade over ribs in bag and seal bag, pressing out excess air. Marinate ribs, chilled, turning bag over after 30 minutes, 1 hour total.
• Put oven rack in middle position and preheat oven to 375°F.
• Transfer ribs and marinade to baking dish and arrange ribs in 1 layer, not touching. Roast ribs 30 minutes, then turn over ribs with tongs and continue roasting until they are tender and well browned and marinade is thick and syrupy, about 30 minutes more.

ORANGE BBQ BABY BACK RIBS

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.

MAPLE GLAZED RIBS

Steps:

• Place ribs in a large pot, and cover with water. Cover, and simmer for 1 hour, or until meat is tender. Drain, and transfer ribs to a shallow dish.
• In a small saucepan, stir together the maple syrup, brown sugar, ketchup, vinegar, Worcestershire sauce, salt, and mustard powder. Bring to a low boil, and cook for 5 minutes, stirring frequently. Cool slightly, then pour over ribs, and marinate in the refrigerator for 2 hours.
• Prepare grill for cooking with indirect heat. Remove ribs from marinade. Transfer marinade to a small saucepan, and boil for several minutes.
• Lightly oil grate. Cook for about 20 minutes, basting with the cooked marinade frequently, until nicely glazed.

SASSY ORANGE MAPLE GRILLED BABY BACK RIBS

Steps:

• Remove membrane from the bone side of the back rib or ask your butcher to do this for you. Rub the ribs, on both sides, with 2 tablespoons of Morton® Hot Salt™, pressing the Hot Salt into the meat.
• Preheat oven to 325 degrees F.
• Place the onion slices in the bottom of a 4 inch deep roasting pan. Mix together the ginger, 1 cup of the orange juice and water. Pour mixture into the bottom of the pan. Place the ribs meat side down on top of the onions. Place three to four slices of orange on the back of each rib. Cover the pan with a lid or aluminum foil.
• Braise ribs in oven for 2 to 2 1/2 hours until tender. The bones should easily wiggle and pull from the meat. Remove from oven and let cool slightly. Carefully remove ribs from pan, discarding braising liquid.
• In a bowl combine the 1/4 cup of remaining orange juice, maple syrup, barbecue sauce and 1/2 teaspoon of Morton® Hot Salt™.
• Preheat grill to medium high.
• Grill ribs for 4 to 6 minutes per side, basting with the sassy orange maple barbecue sauce until ribs are lightly charred, heated through and sticky. Cut between every third rib and serve with grilled corn on the cob, sweet peppers and red onions; all seasoned with Morton® Hot Salt™.

SMOKIN' MAPLE BACON BEER BABY BACK RIBS

Steps:

• RIBS: Using a sharp knife, diamond score the membrane on the back side of the ribs.
• Rub both sides with BBQ seasoning, pressing the seasoning into the meat.
• Preheat the oven to 325F.
• Lay the ribs, meat side down, in a roasting pan.
• Lay 3- 4 orange slices on the back of each rib.
• Pour in beer& cover with lid or aluminum foil.
• Braise ribs in the oven for 2- 2 1/2 hours or until tender.
• Remove from oven& allow to cool.
• SAUCE: Fry diced bacon in a medium saucepan over medium heat until its half cooked.
• Add garlic, onion& jalapenos and continue to cook, stirring occasionally, until onions are tender.
• Pour beer into pan, stirring to loosen flavourful bits on the bottom.
• Bring mixture to a rolling boil; reduce heat to medium low& continue to boil until reduced by half.
• Add remaining ingredients& return to a boil; reduce heat to low& simmer, stirring occasionally, for 15 minutes.
• Seasonwith salt& set aside.
• GRILLING: Preheat grill to medium high.
• Remove ribs from pan, discarding orange slices& braising liquid.
• Grill ribs for 6- 8 minutes per side, until lightly charred.
• Baste both sides with reserved sauce.
• Turn grill heat down to medium low, close lid& allow ribs to slow roast for 10- 15 minutes until sauce is sticky& bubbling.
• Cut between every 3rd rib& toss with remaining sauce before serving with LOTS of damp finger towels.

OVEN-BAKED MAPLE BARBECUED RIBS

Steps:

• Set oven to 350 degrees.
• Place ribs meat side down on a shallow baking pan.
• Bake for 40 minutes.
• Drain and cool slightly.
• Meanwhile, in a saucepan, combine remaining ingredients; cook, and stir over medium heat until mixture comes to a boil.
• Cut ribs into serving-size pieces; return to pan (meat side up).
• Pour the sauce over ribs.
• Bake uncovered for 1 hour or until the ribs are tender, basting occasionally.
• Note: If desired the sauce recipe may be doubled and also, prepared a day ahead, and refrigerated until ready to use.