 |
I prepared these Orange-Mango Ribs
for our Friday night family get-together
and they were a hit, along with my
and Coleslaw...
|
Servings: (10-12)
Prep: 10 Mins. |
3 hrs. 45 Mins.
INGREDIENTS:
Pork Ribs:
6.5 lbs. (2 racks) seasoned pork ribs -- [We purchased ours from Costco]
Marinade:
2 cups orange/mango juice
-- (I use Naked brand)
2 (1.06-oz.) pkts. dry teriyaki marinade mix
1 teaspoon freshly grated ginger
2 teaspoons smoked paprika
Sauce:
1-1/2 cups orange/mango juice
1-1/2 cups prepared barbecue sauce (I used Bull’s-Eye
Original)
1 tablespoon dark brown sugar
METHOD:
Trim ribs, and place in large, shallow non-reactive glass baking dish,
then set aside.
In a small bowl, combine marinade ingredients,
and pour over ribs in baking dish.
Cover, and let marinate at room
temperature for 1 hour.
Preheat oven to 350 degrees (or with grill over in-direct heat).
Remove ribs from marinade mixture, but do not discard
marinade.
Cover baking pan tightly with heavy-duty foil, and bake for 2 hours
(or over in-direct heat on a covered grill).
While ribs are baking/grilling,
make the sauce by first
adding the leftover marinade to a small saucepan.
Bring to a boil for 5
minutes over high heat.
Reduce heat to medium and add the sauce ingredients.
Simmer, uncovered, for 15 to 20 minutes
to reduce and thicken,
then remove from heat.
Pour half the sauce into a small bowl for basting ribs while cooking.
Reserve the other half in the covered saucepan separately for serving.
Remove ribs from oven, then uncover.
Carefully baste par-baked ribs
with the
designated sauce in the bowl.
Continue baking/grilling, uncovered, for 30
minutes longer,
then re-brushing half way through baking with designated sauce.
Cut ribs
into serving portions and place on a platter,
along with the other designated serving
sauce from saucepan
that was reheated, then poured into a small bowl for
dipping.
