Party Ribs Recipes

Steps:

• Whisk together all the rub ingredients in a small bowl.
• Spread the rub evenly over the pork ribs and place on a wire rack set over a baking sheet with meat side up. Cover with plastic wrap and refrigerate overnight.
• For the BBQ sauce, heat oil in a large pot or dutch oven over medium-high heat. Add poblano chile, red onion, garlic, ginger, and a pinch of salt, then cook until onions begin to soften.
• Add the remaining sauce ingredients and bring the mixture to a simmer.
• Turn the heat down to medium-low and cook at an active simmer until the mixture is reduced to about 2 cups (470 ml), about 30-45 minutes.
• Once reduced, cool slightly then transfer mixture to a blender. Puree until smooth.
• Preheat oven to 275˚F (140˚C).
• Uncover the ribs. Spread 1 cup (290g) of the BBQ sauce over each rack of ribs.
• Keeping them raised over the baking sheet on the wire rack. Pour water into the bottom of the baking sheet.
• Bake in a preheated oven for 3-3 ½ hours.
• Remove ribs from oven and preheat the broiler to high.
• Broil the ribs for 5-10 minutes to finish, until the sauce caramelizes.
• Cut into individual ribs.
• Enjoy!

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:

• Set oven to 350 degrees F.
• Grease two 13 x 9-inch baking pans fitted with two racks.
• Cut the ribs into serving size pieces (2 or 3 ribs).
• Season the ribs on both sides very lightly with salt (can use white salt or seasoned salt).
• Place onto racks meaty side up in pan.
• Cover tightly with foil.
• Bake for about 1-1/4 hours or until the meat is tender.
• Drain all fat from pans, then return the ribs to the pans.
• In a bowl combine the sauce ingredients together until well blended adjusting the cayenne to taste (if using).
• Divide/pour the sauce over the ribs.
• Return to oven and bake uncovered for 35-40 minutes basting occasionally.