A1 Orange Barbecue Ribs Recipes

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.

STICKY ORANGE PORK RIBS

Steps:

• Begin by gathering everything you'll need. This recipe is so easy and fast to make, it will be a lot better to have what you need available before you start cooking.
• In a lightly oiled heavy bottom pan over high heat, sear the already cooked rib pieces to brown them a little. This gives the dish a smoky flavor.
• Pour in the water and add the sliced ginger.
• Follow it up with the soy sauce, orange peel, brown sugar, and star anise. Cook over high heat until almost all the sauce is absorbed, stirring occasionally. This part takes less than 5 minutes.
• The sauce should be reduced to only a few tablespoons and will stick to the ribs, making the ribs sticky and yummy!
• Serve with a sprinkling of sesame seeds or perhaps orange zest!
• This recipe serves up to 4 people and is best eaten with steamed rice. Enjoy!

BARBECUE RIBS

Steps:

• Preheat the oven to 200ºC/gas 6. Preheat your barbecue.
• Drizzle a little oil over the ribs, season with sea salt and black pepper and rub all over to coat.
• Make the marinade. Deseed and finely chop the chilli, peel and grate the ginger and garlic then place them all in a medium pan along with the apple juice, white wine vinegar, tomato ketchup, mustard, soy sauce and brown sugar.
• Whisk the ingredients together and place the pan over a medium heat. Stir until the sugar dissolves, then simmer for 10 to 15 minutes, or until the sauce has thickened.
• Put the ribs in a large roasting pan, brush with the marinade and cover with foil.
• Cook in the oven for 1 hour 15 minutes, or until the meat pulls away from the bone easily. Baste the ribs with the marinade after 30 minutes. After 1 hour of cooking time remove the foil, baste and cook, uncovered, for the final 15 minutes, basting halfway through.
• Once your barbecue is hot, transfer the ribs to it. Cook over a medium-low heat for 5 to 10 minutes.
• Transfer the ribs to a board and cut them up. Serve with handfuls of rocket and watercress, if you like.

A.1. ORANGE BARBECUE RIBS

Steps:

• Heat grill to medium heat.
• Place half the ribs in single layer on large sheet of 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 1/4 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.

BARBECUE RIBS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Cut spareribs into serving size portions, wrap in double thickness of foil, and bake for 1 1/2 hours. Unwrap, and drain drippings. (I usually freeze the drippings to use later in soups.) Place ribs in a large roasting pan.
• In a bowl, mix together brown sugar, ketchup, soy sauce, Worcestershire sauce, rum, chile sauce, garlic, mustard, and pepper. Coat ribs with sauce and marinate at room temperature for 1 hour, or refrigerate overnight.
• Preheat grill for medium heat. Position grate four inches above heat source.
• Brush grill grate with oil. Place ribs on grill, and cook for 30 minutes, basting with marinade.

BEEF RIBS WITH ORANGE BBQ SAUCE

Steps:

• Begin by toasting the fennel seeds in a dry pan over medium-high heat. Toast for 4 or 5 minutes, until they become fragrant; toss occasionally as they toast so they don't burn. Transfer to a spice grinder and grind to a fine powder.
• Rinse the ribs in cool water and pat dry with paper towels. Unless your butcher has already done so, remove the membrane from the back and trim off any excess fat. Combine the dry rub ingredients in a small bowl and mix well. Coat both sides of the meat with a heavy layer of the dry rub. Refrigerate overnight, uncovered.
• Heat half the grill to medium to create indirect heat.
• Set out a few large sheets of foil (one for each slab). Divide the sliced onion and thyme between the sheets and spread them out evenly. Place 1 rack on each sheet, meat side down, and fold the foil over to form a sealed pouch around each rack. Place each pouch on a roasting tray (to keep foil from getting pierced and letting steam out) and grill it over indirect heat for 2 hours.
• Open the foil and peel it back so the ribs are exposed. Carefully turn the meat over so the meat side is on top, then cook for 1 1/2 hours with the foil open. When done, the ribs will be tender and the meat will have shrunk back from the bones.
• For the last 10 minutes, remove the ribs from the foil and place them directly on the hot side of the grill. Brush with the Orange BBQ Sauce and allow the heat to caramelize the sauce and crisp the exterior, then flip the ribs and brush the other side for the final 5 minutes. Serve with additional sauce.
• Whisk together all the ingredients in a medium saucepan and simmer over medium-low heat for 25 to 30 minutes, until it reaches a ketchup-like consistency.

A-1 BARBECUE SAUCE AKA SHUMAN BBQ SAUCE

Steps:

• 1. Combine all ingredients in a saucepan and bring to a slow simmer over medium heat, stirring often.
• 2. Simmer for 5 minutes. Continue stirring.
• 3. Pour part of the sauce over chicken or ribs (in a 13 x 9 pan), turning all pieces over several times, then grill. Baste with sauce left in the meat pan.
• 4. Serve with warm sauce left in the saucepan, if desired.
• 5. This sauce may be made ahead of time & refrigerated up to 2 weeks or frozen for up to 2 months.

ORANGE BARBECUE SAUCE

Steps:

• In a large saucepan, combine all ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. May be refrigerated for up to 1 week. Use as a basting or dipping sauce for pork, poultry or beef.

ORANGE BBQ PORK 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.

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.