Orange Honey Ribs
May 30, 2018
"I love my ribs on the grill or in the smoker. I make these often during the summer on the grill and other times of the year use my smoker. These sweet ribs are so sticky delicious! I hope you enjoy these amazingly flavored ribs!"
- FOR MEAT
- FOR RUB
- FOR SAUCE
- Serving Size: 1 (722.4 g)
- Calories 1314.9
- Total Fat - 68 g
- Saturated Fat - 13.7 g
- Cholesterol - 419.6 mg
- Sodium - 14522.4 mg
- Total Carbohydrate - 63.4 g
- Dietary Fiber - 5.5 g
- Sugars - 51.7 g
- Protein - 112 g
- Calcium - 234.3 mg
- Iron - 7.2 mg
- Vitamin C - 21.6 mg
- Thiamin - 2.2 mg
Place ribs into a large aluminum tray.
Prepare the ribs by pulling the extra "silver skin" off the back of the ribs.
In a bowl, combine all the rub ingredients together.
Season ribs liberally, and rub it into the rib meat.
Cover rib tray with foil.
Heat grill to 300 degrees F. (Keep an eye on the grill temperature). Try to keep it at a consistent 300 degrees F. during the entire cooking time. Cook ribs for about 2 hours.
In a small pot, combine sauce ingredients.
Remove the ribs from the aluminum tray, and place directly on the grill (You may need to coat the grill grates with oil or grill-safe non-stick cooking spray to keep it from sticking.)
Apply sauce liberally to the ribs.
Place lid back down on the grill, and cook for an additional 5 minutes. Carefully flip the ribs over, and add another coating of sauce. Cook for 5 more minutes. Continue this a couple more times, to get a thick coating of sticky sauce on the ribs.
Remove ribs from the grill and serve.
RECIPE NOTES FOR THE SMOKER
Mix rub together and season ribs liberally, after pulling skin off the back of the ribs.
Throw ribs on a smoker, at 300 degrees F, for 1 hour.
After the 1st hour, wrap ribs in foil, and put back on the smoker for another hour.
While the ribs are cooking in the foil, in a small sauce pan, heat marmalade and honey to incorporate.
At the end of the 2nd hour, open ribs up, and dress the ribs with the marmalade and honey mixture.
Leave the ribs exposed, so the heat can caramelize the honey and marmalade to the ribs.
At the end of the 3rd hour, take your ribs off the grill, and remove from foil.
Slice, and serve.
Tips & Variations
- Grill or Smoker