Oven-Baked Sweet and Sticky Pork Back Ribs

Kittencalskitchen's Note:

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!!!!!!

• Total Time: 25 hrs 15 mins
• Prep Time: 24 hrs
• Cook Time: 1 hrs 15 mins

Ingredients:

Servings: 4

• 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

Directions:

1. In a bowl mix soy sauce, orange marmalade, pineapple juice, honey, garlic, fresh ginger, lemon juice, rosemary and black pepper.
2. 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).
3. Pour half of the soy sauce mixture into each bag, seal bags, toss to coat ribs with marinade.
4. Set in a large bowl and refrigerate from 8-24 hours turning occasionally.
5. Set oven to 350 degrees.
6. Line a 11 x 17-inch or a 12 x 15-inch baking pan with foil.
7. Set a rack in the pan, then arrange the ribs in a single layer with edges curving down on rack.
8. Pour the remaining marinade from the bags into a bowl.
9. 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).
10. Transfer the ribs to a serving platter and cut between bones.
11. Delicious!

Reviews

[Acadia*]

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.

[country girl kim]

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!

[Chef #367780]

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.