Grilled Honey Orange Ribs
Grilled Orange Honey Ribs can be made in a smoker or on the grill. They have a delicious homemade rub and are topped off with a thick glaze!
This is a sponsored conversation written by me on behalf of BUSH’S® Beans. The opinions and texts are all mine.
BEST DARN BACKYARD BBQ RECIPES
Recently, a regional recipe contest was happening and it all had to do with an American summer tradition – a good ole BBQ! BUSH’S® Beans conducted a consumer survey earlier in the year about grilling habits. Then, inspired by that survey, they decided to host a fun recipe contest featuring the four main BBQ regions of the U.S. (Midwest, Northeast, South and West.)
GET OUT YOUR GRILLS
There were some really great recipes that came out of this contest that I am so excited to feature! The contestants had to come up with an original recipe inspired by their region and it had to be cooked on a grill and should pair well with one of BUSH’S® Baked Beans and/or Grillin’ Beans. I picked one winning recipe from each region to showcase. All I am gonna say is I am so glad I was not a judge for this contest because every single recipe I have made has had amazing flavor.
ORANGE HONEY PORK RIBS
This is the fourth and final recipe I am sharing from the contest. It is called Orange Honey Ribs and it is from Mike C. of Kansas and it was a winning recipe for the Midwest Region. Mike serves these ribs with BUSH’S® Bold & Spicy Baked Beans. The BUSH’S Bold & Spicy Baked Beans as well as the new BUSH’S® Sriracha Beans (which are only around for a limited time!) are a really nice compliment to the sweet ribs. Mike’s original recipe called for smoking the ribs. I don’t have a smoker so I had to adapt this recipe for my grill. It still turned out awesome and I thought Mike came up with a fantastic rub to use on these ribs and his special sauce is brilliant. Great job Mike!
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTM OF THE POST)
- St. Louis Ribs
- kosher salt
- black pepper
- sugar
- coriander
- cumin
- dried parsley
- garlic powder
- onion powder
- chili powder
- orange marmalade
- honey
Serve with: BUSH’S® Sriracha or BUSH’S® Bold & Spicy Baked Beans
HOW TO MAKE GRILLED ORANGE HONEY RIBS:
Place ribs into a large aluminum tray. Prepare the ribs by removing the extra “silver skin” off the back of the ribs.
In a bowl, combine all the rub ingredients together.
Season ribs liberally and rub it into the rib meat.
Cover rib tray with foil.
Heat grill to 300 degrees F. Keep an eye on the grill temperature. Try to keep it at a consistent 300 degrees F during the entire cooking time. Cook ribs for about 2 hours.
In a small pot, combine sauce ingredients.
Remove the ribs from the aluminum tray and place directly on the grill (you may want to rub your grill grates with some oil first or use the grill-safe nonstick spray.) Apply sauce liberally to the ribs.
Place lid back down on the grill and cook for an additional 5 minutes. Carefully flip the ribs over and add another coating of sauce. Cook for 5 more minutes. Continue this a couple more times to get a thick coating of sticky sauce on the ribs.
Remove ribs from the grill and serve with BUSH’S® Sriracha Beans or BUSH’S® Bold & Spicy Baked Beans.
Mike C.’s original directions for the smoker:
Mix rub together and season ribs liberally after pulling skin off the back of the ribs. Throw ribs on a smoker at 300 degrees F for one hour. After the first hour, wrap ribs in foil and put back on the smoker for another hour. While the ribs are cooking in the foil, in a small sauce pan, heat marmalade and honey to incorporate. At the end of the second hour, open ribs up and dress the ribs with marmalade and honey mixture. Leave the ribs exposed so the heat can caramelize the honey and marmalade to the ribs. At the end of the third hour, take your ribs off the grill and remove from foil. Slice and serve with BUSH’S Bold & Spicy Baked Beans to have a nice counter to the sweet ribs!
CRAVING MORE? GIVE THESE RECIPES A TRY!
Grilled Orange Honey Ribs
Ingredients
For the meat:
- 1 rack St. Louis Ribs
For the rub:
- ¼ cup kosher salt
- ¼ cup black pepper
- 2 Tablespoons sugar
- 1 teaspoon crushed coriander
- ½ teaspoon cumin
- 1 teaspoon dried parsley
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon chili powder
For the sauce:
- ½ cup orange marmalade
- ¼ cup honey
Instructions
- Place ribs into a large aluminum tray. Prepare the ribs by removing the extra “silver skin” off the back of the ribs.
- In a bowl, combine all the rub ingredients together.
- Season ribs liberally and rub it into the rib meat.
- Cover rib tray with foil.
- Heat grill to 300f degrees. Keep an eye on the grill temperature. Try to keep it at a consistent 300f degrees during the entire cooking time. Cook ribs for about two hours.
- In a small pot, combine sauce ingredients.
- Remove the ribs from the aluminum tray and place directly on the grill (you may need to coat the grill grates with oil or grill-safe nonstick cooking spray to keep it from sticking.)
- Apply sauce liberally to the ribs.
- Place lid back down on the grill and cook for an additional 5 minutes. Carefully flip the ribs over and add another coating of sauce. Cook for 5 more minutes. Continue this a couple more times to get a thick coating of sticky sauce on the ribs.
- Remove ribs from the grill and serve with BUSH’S Sriracha or Bold & Spicy Baked Beans.
Notes
- Mix rub together and season ribs liberally after pulling skin off the back of the ribs.
- Throw ribs on a smoker at 300 degrees for one hour.
- After the first hour, wrap ribs in foil and put back on the smoker for another hour.
- While the ribs are cooking in the foil, in a small sauce pan, heat marmalade and honey to incorporate.
- At the end of the second hour, open ribs up and dress the ribs with marmalade and honey mixture.
- Leave the ribs exposed so the heat can caramelize the honey and marmalade to the ribs.
- At the end of the 3rd hour, take your ribs off the grill and remove from foil.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
Made 2 racks of ribs so I doubled the rub. Used 1/2 cup kosher salt and the ribs were way too salty. Otherwise they would have been great. I would definitely cut the salt down to 1/8 cup each rack of ribs you make. Kosher salt is a very concentrated strong salt flavor so the recipe needs to be tweaked a little.
Can I make this recipe in the slow cooker (crockpot)?
Are baby back ribs and St. Louis ribs the same?
I actually want to make this for Thanksgiving, if I use the oven instead, how long would I cook it for?
Hi Ros! About the same amount of time that you would on the grill. Low and slow is the best way to give the ribs time to get tender. Happy Thanksgiving!
This looks so good.
Thank you Heidi! I would have never though of a glaze like this on my own. My husband (who is super picky about his ribs) went nuts for it!