Cointreau Ribs

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Great for summer BBQs or any time.

Prep Time17

Cook Time1 30

Marinating Time8

Total Time9 47

Course: Appetizer, Main, Main Course

Cuisine: American

Keyword: cooking with cointreau, July 4 BBQ, Memorial Day cookouts, orange dry rub, ribs for grilling

Servings: 4

Calories: 519kcal

Author: Judith Hannemann

Ingredients

2 lbs pork baby back ribs

Dry Rub:

1/4 cup kosher salt
1/4 cup brown sugar
2 tsp garlic powder
1 tbs smoked paprika
1 tsp pepper
1/2 tsp poultry seasoning
1 tsp dehydrated orange zest
Pinch of cayenne

Orange BBQ Sauce:

1/2 cup ketchup
2 tbs cider vinegar
2 tbs molasses
1/4 cup orange juice
1/4 cup orange liqueur
1 tsp orange zest
1 tbs balsamic vinegar
2 tsp onion powder
2 tsp honey

US Customary - Metric

Instructions

Mix dry rub ingredients in a small bowl; set aside.
Prepare ribs by removing the membrane covering the bones. Pat ribs dry and cover them with the dry rub. Place on a tray then refrigerate, uncovered, overnight.
Place BBQ sauce ingredients in a small saucepan and stir well. Heat over medium-low heat until mixture boils. Reduce heat to low and simmer for 20-25 minutes until sauce is reduced to a ketchup consistency. Remove from heat and set aside.
To prepare on the grill--wrap ribs in heavy-duty foil. Heat the grill to medium-high heat on one side. Place ribs on UNLIT side and cook for 90 minutes.
To prepare in conventional oven--wrap ribs in foil as above and cook in a preheated 350F/180C oven for 90 minutes.
To finish with sauce--remove the ribs from the foil, brush generously with the sauce and cook over direct heat until sauce caramelizes; about 5 minutes each side. If you cooked them in the oven, place under the broiler until the sauce caramelizes.

Notes

For EU/UK--poultry seasoning is a blend of sage and thyme primarily. Equal portions of each is a good substitute or you could use all thyme or all sage to your taste.

Nutrition