Orange Bbq Pork Ribs Recipes

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.

Steps:

• For the sauce: Add the marmalade, onions, brown sugar, ketchup, Worcestershire sauce, jalapeños, garlic, orange zest, a pinch of salt and plenty of coarse ground black pepper to a medium pot on medium-high. Bring to a simmer and cook until slightly reduced and thickened. Remove from the heat and divide as follows: for the basting liquid, pour 1/4th of the sauce into a medium bowl and whisk in the orange juice. Pour the remaining sauce into a medium bowl to use as the glazing liquid.
• For the ribs: Preheat the oven to 250 degrees F. Sprinkle the ribs generously on all sides with salt and pepper and place on a rimmed baking sheet, bone-side down. Brush lightly all over with the basting liquid. Pour all the remaining basting liquid into the bottom of the baking sheet and cover tightly with aluminum foil. Cook 3 to 5 hours, basting with the liquid every hour and re-covering tightly each time. After 3 hours, begin checking the ribs for doneness by gently pulling at the middle bone to see if it will release easily from the meat. The ribs are also done with about a 1/2-inch of the bone showing on the ends, or a pull at the middle bone feels like it will release the meat.
• Once the ribs are cooked remove the aluminum foil and brush the ribs with the reserved sauce. Adjust the rack to the bottom of the oven, turn the broiler on high and cook the ribs until the glaze caramelizes, about 10 minutes.
• Remove the ribs from the oven onto a cutting board, tent with aluminum foil and let rest for 10 minutes. Cut into 1- or 2-bone slices and serve with orange wedges.

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.

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.

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.

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.

Steps:

• Spray a 3 or 4 quart slow cooker with cooking spray; place ribs, onions and garlic in cooker.
• Cover; cook on low setting for 8 to 9 hours.
• About 10 minutes before serving, remove ribs from slow cooker; place on serving platter and cover to keep warm.
• In 2 cup microwave safe measuring cup, combine all sauce ingredients; mix well.
• Stir in 3/4 cup juices from slow cooker; discard remaining juices.
• Microwave sauce on high for 2 to 2 1/2 minutes or until mixture boils and thickens, stirring once halfway through cooking.
• Pour sauce over ribs. To make them a bit sticky, I do it one of two ways depending on time. You can either drain all the grease from the crock pot and add the ribs and the sauce back to it, then cook on high uncovered for about another hour or if pressed for time, you can transfer the sauce covered ribs to a shallow baking pan and caramelize under the broiler, basting frequently.
• (I can personally think of all sorts of things I might try adding to this, but until I have tried them out, I will wait to post them lol. Let me know how it turns out!).

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.

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.

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!

Steps:

• Place ribs in a large pot with enough water to cover. Season with garlic powder, black pepper and salt. Bring water to a boil, and cook ribs until tender.
• Preheat oven to 325 degrees F (165 degrees C).
• Remove ribs from pot, and place them in a 9x13 inch baking dish. Pour barbeque sauce over ribs. Cover dish with aluminum foil, and bake in the preheated oven for 1 to 1 1/2 hours, or until internal temperature of pork has reached 160 degrees F (70 degrees C).