Sticky Orange Ribs

Name: Sticky Orange Ribs
Prep time: 20 min
Cook time: 3 h
Total time: 3 h 20 min
Yield: 4
Cuisine: Barbecue
Ingredients: Pow Pow Marinade; Q-NAMI Rub; 1 rack of Baby Back or St. Louis cut Spare Ribs; 2 Tablespoons - Orange Marmalade; 2 Tablespoons - Unsalted Butter, thinly sliced

By Corey Wood

1 comment

Sticky Orange Ribs

Rated 4.1 stars by 7 users

Cuisine

Barbecue

Servings

4

Prep Time

20 minutes

Cook Time

3 hours

A unique and spicy twist to traditional glazed ribs, this recipe is quickly becoming a favorite here at Lane's. These ribs are super easy to make and are done in only 3 hours!!! Our Pow Pow marinade and sauce combined with orange marmalade create a flavor reminiscent of your favorite Chinese take-out with the smokiness of classic BBQ. Give these a shot and bring some extra napkins, you're gonna need them!

Ingredients

Pow Pow Marinade
Q-NAMI Rub
1 rack of Baby Back or St. Louis cut Spare Ribs
2 Tablespoons - Orange Marmalade
2 Tablespoons - Unsalted Butter, thinly sliced

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Directions

Preheat oven or grill to 275 degrees Fahrenheit.
Remove membrane from back of ribs and pat dry with paper towels.
Brush on a thin layer of Pow Pow marinade to both sides of the ribs then season to taste with Q-NAMI.
Bake/Grill/Smoke ribs uncovered with meat side facing up for 2 hours.
Cut 2 pieces of aluminum foil roughly 6-8 inches longer than the length of your ribs and place on top of each other to create a double layer of foil.
On your double layer of foil, pour a layer of Pow Pow marinade(1-2 Tblsp) around the length of the ribs in the middle, add the orange marmalade and butter on top.
Place ribs meat side down onto the mixture on the foil, wrap tightly and place back in the oven/grill/smoker meat side down for 1 more hour.
Unwrap, slice, and serve!

Recipe Note

Checkout our Beginners guide to Ribs Article and Video for any help - Click Here

We would recommend using "heavy duty" aluminum foil as the bones can poke through and cause some leakage.
Apple, Cherry, or Pecan woods are optimal for smoking these ribs.
Use a thin, dull butter knife to help separate the membrane from the bones and use a dry paper towel to help grip the membrane while peeling it off.