Prep 24 hrs
Cook 1 hr 15 mins
I have to say that this is one of the best recipes for back ribs, and since my family loves ribs I have tried many in the past, although they certainly could be grilled on a barbecue the sticky sauce tends to burn on the grill, oven-baking produces a moist tender rib with the most wonderful sticky sauce, so make sure to have lots of napkins when serving these ribs!!! Plan ahead the ribs need to marinade for 8-24 hours (the longer, the better!). This recipe can easily be doubled to serve a crowd, and baked in two separate roasting pans. I make these ribs in a heavy foil baking pan, since the drippings char slightly it makes clean up a breeze, just toss the baking pan in the garbage after baking, if you are not using a disposable baking dish then make certain to line your pan with foil for easy clean-up. You will LOVE THESE RIBS!!!!!!
- 177.44 ml soy sauce
- 177.44 ml orange marmalade
- 118.29 ml pineapple juice
- 59.14 ml honey
- 29.58 ml fresh minced garlic (or to taste, if you love garlic use lots!)
- 29.58 ml minced fresh ginger
- 14.79 ml lemon juice
- 2.46 ml crumbled dried rosemary
- black pepper
- 1814.36-2267.96 g pork back ribs
- In a bowl mix soy sauce, orange marmalade, pineapple juice, honey, garlic, fresh ginger, lemon juice, rosemary and black pepper.
- Rinse the ribs under cold water and pat dry with paper towels; place half of the ribs in each of 2 heavy plastic ziploc freezer bags (1-gallon size).
- Pour half of the soy sauce mixture into each bag, seal bags, toss to coat ribs with marinade.
- Set in a large bowl and refrigerate from 8-24 hours turning occasionally.
- Set oven to 350 degrees.
- Line a 11 x 17-inch or a 12 x 15-inch baking pan with foil.
- Set a rack in the pan, then arrange the ribs in a single layer with edges curving down on rack.
- Pour the remaining marinade from the bags into a bowl.
- Bake the ribs basting with the remaining marinade about every 20 minutes for the first hour, until the meat is well browned and pulls easily from the bones (about 1-1/4 hours total baking time).
- Transfer the ribs to a serving platter and cut between bones.
We all thought these were yummy too! Super easy and simply delicious. I used parchment in the bottom under the racks and that was a major mistake. Should have listened to Kitten and used foil wrap or a foil pan.
Yum! I thought these ribs were great - I love the combination of flavours - the hint of citrus with rosemary is really lovely. I didn't have orange marmalade, I had some lemon marmalade and it was just fine. Thanks so much for these ribs - I always trust recipes from you!
The marinade flavor goes thrue they were tasty but not as sticky as I had hoped. I wanted the sauce to be thick so I added a little corn starch and it helped. but over all very tasty.