Orange Chipotle Barbecued Ribs

Of course I love a smokey rack of pork ribs slathered with a sweet and tangy barbecue sauce, yet there are times when I like to mix it up a bit and try something a little bit different. You can't argue that rib meat on its own is great tasting. Take Memphis ribs for instance. True Memphis-style ribs are served with no sauce at all, just a light meat rub and the true smoked flavor of rib meat.

The Asian culture makes their ribs with a bounty of various flavors. Some cultures even boil them in a thick tomato paste. Therefore, in an effort to experience all that can be had from a slab of pork ribs, I am constantly experimenting. A case in point is this orange chipotle version.

A little citrus flavor ties in nicely with the smokey heat supplied by the chipotle pepper followed by sweetness from orange marmalade. I used mesquite wood for a strong smoke flavor that blends well with the orange flavors. This recipe is a nice alternative to traditional barbecue sauces.

Ingredients

2 slabs pork back ribs
1 cup orange marmalade
1/2 cup grapefruit juice
1/2 cup canned chipotle peppers in adobo sauce, dice the peppers
1/4 cup apple cider vinegar
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon chili powder
1 large to medium orange
About a cup of mesquite wood chips

Prepare Your Ribs

The first thing to do is to remove the membrane from the inner portion of the ribs. This membrane will inhibit the flavors of the meat rub and the smoke from penetrating the meat. Besides, who wants to eat that thing anyway?

Begin on the small end of the slab and work your fingers or a butter knife under the membrane until you have enough of it to grasp. Then slowly start pulling it off. It's similar to pulling a sticker off of something. The hard part is getting it started.

Apply a Meat Rub

A meat rub is important as it adds additional flavor to the ribs. Everyone has their favorites and we constantly experiment with new ones. If you'd like to start making your own, there are some good recipes here. Otherwise, a store bought brand will work for now.

Lightly brush the ribs with olive oil. This helps keep the meat moist while at the same time giving something for the rub to adhere to. "Rub" is a misnomer, we really don't rub it, just sprinkle it on liberally and evenly. If I'm using a coarse rub, such as dried herbs, I may pat it a little to help it stick to the meat. Allow the rub to do its magic for about a half an hour.

Let's Discuss Smoking Chips

Hickory is a good choice of wood for smoking ribs, yet in this recipe we're going to kick the flavor into high gear by using mesquite. Chips that are soaked in water tend to produce more smoke than dry chips, therefore I rarely soak mine since I don't want that much smoke flavor. We want that extra smoke flavor on these ribs, so go ahead and soak a handful of chips for 20 minutes to a half an hour.

Prepare Your Fire

Preheat the grill for indirect cooking over a medium heat. About 300-degrees F. Add the wood chips.

If using a gas grill, wrap the chips in aluminum foil, creating a "packet". Pierce holes on one side with a fork or knife to allow the smoke to escape. Place the packet underneath the cooking grate, right on top of the diverter plate.

Once the chips begin to smoke, it's time to put on the ribs. Place the ribs on the grill and close the lid. Allow the ribs to cook for 1 hour. Keep an eye on the temperature and adjust the vents as needed.

Prepare the Sauce

Prepare the sauce 15 minutes prior to the end of the cooking hour so that the sauce will stay warm.
Heat the marmalade over a medium heat until liquid.
Reduce heat to low and add remaining ingredients. Whisk until blended.
Continue to simmer for 5 minutes while stirring.

Let's Finish

Uncover the grill and apply sauce to both sides of the ribs. Cook an additional 30 minutes while basting frequently.

Remove ribs from grill and apply a final brushing of sauce. Garnish with orange slices and for an additional flavor boost, sprinkle the ribs with some orange zest.

Pig out and enjoy your ribs.

Happy Grilling!