1/2 Photos of South Carolina Yellow Back Ribs
3 hrs 10 mins
Hal Taylor's Note:
Sweet and tangy ribs that are a little spicy and some of my friends say are the ultimate! From Ted Reader's book, "Sticky Fingers and Tenderloins". Used with his permission.
My Private Note
Units: US | Metric
- 1 1/2 lbs baby back ribs (about 4 racks)
- 2 tablespoons your favourite your favorite barbecue rub
- 2 oranges, sliced
- 2 cups orange juice
- yellow barbecue sauce
- 2 yellow bell peppers, seeded and diced
- 1 small yellow onion, finely chopped
- 4 minced garlic cloves
- 1 cup prepared yellow mustard
- 3/4 cup cider vinegar
- 3/4 cup orange juice
- 1/2 cup honey
- 1 teaspoon turmeric
- 1 teaspoon ground cumin
- 1 teaspoon black pepper
- 1/2 teaspoon cayenne pepper
- 1Preheat oven to 325 degrees.
- 2Using a sharp knife, score a diamond pattern on the backside of the ribs.
- 3Rub with BBQ rub pressing into the meat.
- 4Lay ribs meat side down in a roasting pan.
- 5Lay 3 or 4 slices of orange on the back of each slab.
- 6Pour in orange juice.
- 7Cover tightly with lid or foil and braise for 2 to 2 1/2 hours.
- 8Let cool slightly.
- 9Meanwhile, prepare the sauce. In a medium saucepan, combine all ingredients. Bring to a boil, stirring.
- 10Reduce heat to medium low and simmer, stirring occasionally, for 20 to 30 minutes or until reduced by one-third.
- 11Puree the mixture in a blender until smooth.
- 12Let cool.
- 13Preheat grill to medium high.
- 14Grill ribs for 6 to 8 minutes per side, basting with sauce.
- 15Cut between every third rib and serve.
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Nutritional Facts for South Carolina Yellow Back Ribs
Serving Size: 1 (452 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 964.6
- Calories from Fat 479
- Total Fat 53.2 g
- Saturated Fat 18.9 g
- Cholesterol 200.6 mg
- Sodium 944.0 mg
- Total Carbohydrate 76.3 g
- Dietary Fiber 5.6 g
- Sugars 58.3 g
- Protein 47.2 g