Grilled Spicy Marmalade Glazed Baby Back Ribs
By Lan LamPublished on March 26, 2013
Time
1¼ hours
Yield
Serves 4 to 6
Ingredients
2 tablespoons plus ¾ teaspoon salt, divided4 pounds baby back ribs or loin back (2 racks, 2 pounds each), trimmed, membrane removed, and each rack cut in half⅔ cup orange marmalade ⅓ cup cider vinegar 2 tablespoons hot sauce
Before You Begin
You can make this recipe with our Lime Glaze, Hoisin-Coconut Glaze, or even 1 cup of your favorite glaze or barbecue sauce.
Instructions
- Dissolve 2 tablespoons salt in 2½ quarts water in Dutch oven; place ribs in pot so they are fully submerged. Bring to simmer over high heat. Reduce heat to low, cover, and cook at bare simmer until thickest part of ribs registers 195 degrees, 15 to 25 minutes.
- Whisk orange marmalade, vinegar, hot sauce, and remaining ¾ teaspoon salt together in bowl; set aside.
- FOR A CHARCOAL GRILL: Open bottom vent halfway. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over grill. Set cooking grate in place, cover, and open lid vent halfway. Heat grill until hot, about 5 minutes.FOR A GAS GRILL: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Turn all burners to medium-high.
- Clean and oil cooking grate. Remove ribs from pot and pat dry with paper towels. Brush both sides of ribs with ⅓ cup glaze. Grill ribs, uncovered, flipping and rotating as needed, until glaze is caramelized and charred in spots, 15 to 20 minutes, brushing with another ⅓ cup glaze halfway through cooking. Transfer ribs to cutting board, brush both sides with remaining glaze, tent loosely with aluminum foil, and let rest for 10 minutes. Cut ribs between bones to separate, and serve.
Time
1¼ hoursYield
Serves 4 to 6Ingredients
2 tablespoons plus ¾ teaspoon salt, divided
4 pounds baby back ribs or loin back (2 racks, 2 pounds each), trimmed, membrane removed, and each rack cut in half
⅔ cup orange marmalade
⅓ cup cider vinegar
2 tablespoons hot sauce
Test Kitchen Techniques
Ingredients
2 tablespoons plus ¾ teaspoon salt, divided
4 pounds baby back ribs or loin back (2 racks, 2 pounds each), trimmed, membrane removed, and each rack cut in half
⅔ cup orange marmalade
⅓ cup cider vinegar
2 tablespoons hot sauce
Test Kitchen Techniques
Ingredients
2 tablespoons plus ¾ teaspoon salt, divided
4 pounds baby back ribs or loin back (2 racks, 2 pounds each), trimmed, membrane removed, and each rack cut in half
⅔ cup orange marmalade
⅓ cup cider vinegar
2 tablespoons hot sauce
Test Kitchen Techniques
Why This Recipe Works
Instead of spending up to 4 hours tending a grill, we make use of water’s ability to quickly cook food. Our ribs simmer in seasoned water until they reach 195 degrees, and then we apply a flavorful glaze and grill them up to get tender-chewy ribs in less than half the time.
Before You Begin
You can make this recipe with our Lime Glaze, Hoisin-Coconut Glaze, or even 1 cup of your favorite glaze or barbecue sauce.
Instructions
- Dissolve 2 tablespoons salt in 2½ quarts water in Dutch oven; place ribs in pot so they are fully submerged. Bring to simmer over high heat. Reduce heat to low, cover, and cook at bare simmer until thickest part of ribs registers 195 degrees, 15 to 25 minutes.
- Whisk orange marmalade, vinegar, hot sauce, and remaining ¾ teaspoon salt together in bowl; set aside.
- FOR A CHARCOAL GRILL: Open bottom vent halfway. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over grill. Set cooking grate in place, cover, and open lid vent halfway. Heat grill until hot, about 5 minutes.FOR A GAS GRILL: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Turn all burners to medium-high.
- Clean and oil cooking grate. Remove ribs from pot and pat dry with paper towels. Brush both sides of ribs with ⅓ cup glaze. Grill ribs, uncovered, flipping and rotating as needed, until glaze is caramelized and charred in spots, 15 to 20 minutes, brushing with another ⅓ cup glaze halfway through cooking. Transfer ribs to cutting board, brush both sides with remaining glaze, tent loosely with aluminum foil, and let rest for 10 minutes. Cut ribs between bones to separate, and serve.
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