| Level: | Intermediate |
| Total: | 6 hr 10 min |
| Prep: | 10 min |
| Inactive: | 3 hr |
| Cook: | 3 hr |
| Yield: | 4 servings |
Ingredients
- 3 racks pork baby back ribs
- 2 cups tangerine juice (recommended: Harvest)
- 2 packets (1.06-ounce) ginger teriyaki marinade mix
- 2 cups hickory chips soaked in water at least 1 hour
- 1 cup tangerine juice
- 1 cup barbeque sauce (recommended: KC Masterpiece)
Instructions
- Rinse ribs with cold water and pat dry. Remove thin membrane from the back of ribs. Place ribs in a large shallow pan and set aside.
- In a bowl, combine 2 cups tangerine juice and both packets of ginger-teriyaki mix. Pour marinade mixture over ribs. Cover and let marinate in the refrigerator for 1 to 3 hours.
- Set up grill for indirect cooking over medium heat (no heat source directly under ribs). Remove ribs from refrigerator and allow ribs to come up to room temperature (about 30 minutes). Remove ribs from marinade mixture, but do not discard marinade. Place ribs in rib rack over drip pan on hot grill. Add a handful of hickory chips to smokebox or each pile of hot coals. Cover grill. Rotate ribs around rack every 30 minutes. If using charcoal, add 10 briquettes to each pile of coals and another handful of soaked hickory chips every hour. Cook 2 to 2 1/2 hours.
- While ribs are cooking, make sauce by first adding rib marinade to a saucepan. Bring to a boil for 5 minutes over high heat. Reduce heat to medium and add the tangerine juice and BBQ sauce. Simmer 10 minutes and remove from heat.
- About 20 minutes before ribs are done, remove ribs from rib rack and lay meat side down on grill. Generously brush with sauce and pile ribs in center of grill over drip pan. Cover and cook 10 minutes. Turn ribs and brush on more sauce and repeat. Cook an additional 10 minutes. Cut into portions and serve hot with sauce on the side.
- INDOOR: Prepare and marinate ribs as directed. Preheat oven to 350 degrees F. Remove ribs from marinade, reserving marinade, and place meat side up on a rack in a shallow roasting pan. Tightly cover with foil. Bake preheated oven for 1 hour. While ribs are baking, make sauce as directed. Remove ribs from oven and carefully drain fat from roasting pan. Continue baking ribs, uncovered for 30 to 45 minutes more or until tender, turning and brushing occasionally with sauce.
Reviews
We really enjoyed these ribs BUT… had to make a few ingredient substitutions that i’m going to write to Sandra Lee about. I’m in big city but could NOT find anywhere…. “ginger terriyaki dressing SEASONING Packet” OR “tangarine juice”. Had to use Orange juice and add ground ginger to a terriyaki marinating sauce. The ribs were good, but if i could find her listed ingredients, they may have been better.
If you’re thinking of making this recipe, save your time and ‘keep a few extra dollars in your wallet’ and eat your shoe instead. The leather on the sole is more chewable than these tough, inedible ribs, really, they’re terrible.
The recipe was great, the meat was so tender, we just loved it.
Suggestion: Buy a good quality of meat and they will be very tasty with the
Sandra’s sauce recipe.
Suggestion: Buy a good quality of meat and they will be very tasty with the
Sandra’s sauce recipe.
These ribs were so tasty and delicious! Can’t wait to have them again!!
The meat was, in fact, very tough but also had an unappetizing mealiness to it. The sauce was just amazingly bad — tastewise — and was also essentially a pool of grease.
not good at all
These ribs cooked up much too tough for us. We sort of liked the taste of the sauce but it was very greasy and a funny orange color that didn’t look too good.
Very tough ribs. Had hard time gnawing meat off the bone. The sauce was greasy and didn’t taste all that great.
I added a little cognac to the marinade and a little more to the sauce and they were grate. Yummo!
These were very bad; possibly the worst ever.