Herbed Marmalade-Glazed Ribs Tell a Friend

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Number of Servings:

Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.

Ingredients:

  • 2 racks - Pork loin baby back ribs (abt. 5 lbs. total)
  • 2 tablespoons - Fresh rosemary, Chopped
  • 2 1/2 teaspoons - Kosher salt
  • 2 1/2 teaspoons - Minced garlic (5 cloves)
  • 1 1/2 teaspoons - Crushed red pepper
  • 1 jars - 12-0z. Orange marmalade
  • 1 tablespoons - Cider vinegar
  • - Fresh rosemary sprigs, optional
  • Directions:

    1. Heat oven to 400 and place rack in lower third of oven.
    2. Place each rack of ribs on a sheet of heavy-duty foil (or a double layer of regular foil) large enough to wrap around ribs. Sprinkle ribs w/ 4 tsp chopped rosemary, 2 tsp salt, 2 tsp garlic and 1 tsp crushed red pepper. For each rack of ribs, bring up two opposite edges of foil; seal w/ a double fold. Fold the remaining ends to completely enclose ribs. Transfer to a rimmed baking sheet. Bake 1 and 1/2 hours.
    3. Meanwhile, for glaze, in a small bowl, whisk togethr marmalade, vinegar, remainng 2 tsp chopped rosemary, 1/2 tsp salt, 1/2 tsp garlic and 1/2 tsp crushed red pepper. Set aside.
    4. Heat grill to medium hot. Lightly brush ribs w/ some of the glaze. Discard foil. Grill ribs until grill-marked and golden brown, 8 to 10 minutes, turning occasionally. Generously brush w/ remaining glaze. Cut ribs into serving-size portions. Garnish w/ rosemary sprigs, if using.

    Brief Description

    "Orange marmalade laced w/ rosemary, garlic and crushed red pepper is an ideal brush-on for these ribs baked in the oven and then grilled to falling-off-the-bone perfection.

    Main Ingredient:

    Pork loin baby back ribs

    Category:  Beef

    Cuisine:  American

    Source

    Ladies Home Journal

    Posted By:

    mamakjking

    Posted On:

    January 17, 2013

    Print Recipe

    Comments

    1. Sheila says:

      can you pre-cook ribs in oven and glaze next day??

      • MC says:

        Yes, you could pre-cook the ribs in the oven one day and then glaze and grill the following day. It’s best to allow the ribs to come back to room temperature (after removing them from refrigeration) before adding the glaze and putting on the grill to heat through.

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