Saucy Chili-Orange Baby Back Ribs
Everyone loves BBQ Baby Back Ribs, but there are so many flavors beyond “plain old BBQ” that you can add to your Ribs. This recipe from the Pork Council takes a sweet and spicy hint from Asian cuisine that plays perfectly with the pork rib meat. The custom seasoning is easy to make and can be tweaked to your taste if you’d like the sauce a little hotter or a little milder by adjusting the amount of hot sauce you use. Do you have a favorite non-BBQ recipe for Baby Back Ribs? What do you think of this recipe? Let us know in the comments below, we’d love to hear from you!
Combine all ingredients except ribs in a bowl and mix until combined well. Brush the ribs with the sauce and set aside the remainder of the sauce to use later.
Set up your grill or smoker for indirect cooking at 225ºF. Add wood chips for smoking if desired, and place a water pan under the ribs to help keep them moist while they cook.
Place the sauced ribs on the grill (indirect heat!) and let cook for 3-4 hours until they reach an internal temperature of 190ºF. Brush the ribs with more sauce after each hour of cooking.
Remove the cooked ribs from the grill and let rest for 10 minutes. Cut into single rib portions and serve with sauce for dipping and your favorite fixings on the side. Enjoy!
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- Beaujolais, France
Pairs great with:
- Pair a wine made with Gamay with simple stews and roasted meats