South Carolina Yellow Back Ribs

Submitted by Hal Taylor

"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."

 

• Ready In: 3hrs 10mins
• Ingredients: 17
• Serves: 4

ingredients

• 680.38 g baby back ribs (about 4 racks)
• 29.58 ml your favourite your favorite barbecue rub
• 2 oranges, sliced
• 473.18 ml orange juice
• yellow barbecue sauce
• 2 yellow bell peppers, seeded and diced
• 1 small yellow onion, finely chopped
• 4 minced garlic cloves
• 236.59 ml prepared yellow mustard
• 177.44 ml cider vinegar
• 177.44 ml orange juice
• 118.29 ml honey
• 4.92 ml turmeric
• 4.92 ml ground cumin
• 4.92 ml black pepper
• 2.46 ml cayenne pepper
• salt

directions

1. Preheat oven to 325 degrees.
2. Using a sharp knife, score a diamond pattern on the backside of the ribs.
3. Rub with BBQ rub pressing into the meat.
4. Lay ribs meat side down in a roasting pan.
5. Lay 3 or 4 slices of orange on the back of each slab.
6. Pour in orange juice.
7. Cover tightly with lid or foil and braise for 2 to 2 1/2 hours.
8. Let cool slightly.
9. Meanwhile, prepare the sauce. In a medium saucepan, combine all ingredients. Bring to a boil, stirring.
10. Reduce heat to medium low and simmer, stirring occasionally, for 20 to 30 minutes or until reduced by one-third.
11. Puree the mixture in a blender until smooth.
12. Let cool.
13. Preheat grill to medium high.
14. Grill ribs for 6 to 8 minutes per side, basting with sauce.
15. Cut between every third rib and serve.