I remember the first time I tried combining citrus with BBQ. It was a total experiment gone right! I was hosting a summer barbecue and wanted to try something different. Stumbling upon the idea of pairing orange with rosemary, I knew I was onto something special. The result? A smoky, tangy, and herby explosion of flavor that had everyone asking for the recipe. Fast forward to today, and these Orange-Rosemary BBQ Ribs have become a staple at my gatherings. They're tender, fall-off-the-bone delicious, and have that unique zing that sets them apart from your average ribs. Trust me, once you try them, you'll never look at BBQ the same way.
These ribs aren't just about the taste; they're also about the experience. The aroma of the orange and rosemary as they grill is intoxicating, creating a sensory symphony that makes everyone feel like they're at a gourmet barbecue. The best part? This recipe is surprisingly easy to follow, making it perfect for both seasoned grill masters and beginner cooks alike. Whether you're hosting a backyard bash or just want to impress your family with a memorable meal, these Orange-Rosemary BBQ Ribs are guaranteed to be a hit.
Required Equipments
- Basting Brush
- Mixing Bowls
- Measuring Cups
- Measuring Spoons
- Whisk
- Grill
- Tongs
- Meat Thermometer
Orange Rosemary BBQ Ribs: Frequently Asked Questions
Orange Rosemary BBQ Ribs
Elevate your BBQ game with these Orange-Rosemary BBQ Ribs. Tender, fall-off-the-bone ribs infused with smoky, tangy, and herby flavors that will leave everyone craving more. The perfect recipe for your next outdoor feast!
⏳ Yield & Time
Yield: 2 servings
Preparation Time: 15 minutes
Cook Time: 105 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Prepare the Ribs: Remove the membrane from the back of the ribs. This step is crutial. Use a butter knife to get under the membrane and then pull it off with a paper towel for grip. Its slippery!
- Make the Dry Rub: In a small bowl, combine the paprika, garlic powder, onion powder, salt, and pepper. Rub this mixture generously over both sides of the ribs. Don't be shy – a good rub is key to flavor.
- Refrigerate: Wrap the ribs tightly in plastic wrap and refrigerate for at least 2 hours, or preferably overnight. This allows the flavors to penetrate the meat.
- Make the BBQ Sauce: In a saucepan, combine orange juice, orange zest, ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, Dijon mustard, chopped rosemary, and red pepper flakes. Stir well to combine.
- Simmer the Sauce: Bring the sauce to a simmer over medium heat. Reduce the heat to low and let it simmer for about 20-25 minutes, or until it has thickened slightly. Stir occasionally to prevent sticking.
- Preheat the Grill: Preheat your grill to medium heat (about 300-350°F or 150-175°C). Make sure the grill grates are clean.
- Grill the Ribs: Place the ribs on the grill, bone-side down. Grill for about 1.5 to 2 hours, turning every 20-30 minutes to ensure even cooking and to prevent burning. Keep the grill closed as much as possible to maintain a consistent temperature.
- Baste with Sauce: During the last 30 minutes of grilling, begin basting the ribs with the orange-rosemary BBQ sauce. Apply a generous layer of sauce each time you turn the ribs. This will create a delicious, sticky glaze. For the last 10 minutes, baste them like you really mean it!
- Check for Doneness: The ribs are done when the meat is very tender and easily pulls away from the bone. You can also use a meat thermometer to check for an internal temperature of 190-200°F (88-93°C).
- Rest: Remove the ribs from the grill and let them rest for about 10 minutes before cutting. This allows the juices to redistribute, resulting in more tender and flavorful ribs.
- Slice and Serve: Slice the ribs between the bones and serve immediately. Extra BBQ sauce on the side is always a good idea!
📝 Notes
🍎 Nutrition
Calories: 550 kcal
Protein: 30g
Fat: 30g
Carbohydrates: 45g
Fiber: 2g
Calcium: 80mg
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