Ginger-Orange Barbecued Beef Back Ribs
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Servings: Serves 8
6 |
lbs. beef back ribs |
| 1 |
cup orange juice |
| 1/3 |
cup lemon juice |
| 1/3 |
cup honey |
| 2 |
Tbsp. soy sauce |
| 1 |
Tbsp. fresh ginger, peeled and grated |
| 1 |
Tbsp. garlic, peeled and minced |
| 2 |
tsp. lemon zest, grated |
| 1 |
tsp. salt |
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hot chili oil to taste |
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Trim excess fat from back ribs. |
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Combine all other ingredients. Mix well and pour over ribs. Cover and marinate in refrigerator overnight but no longer than 24 hours. |
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Preheat oven to 425°F. |
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Remove ribs from marinade. Reserve marinade in a saucepan. Place ribs on a rack over a pan of hot water in oven. |
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Roast 1 hour, turning once halfway through the cooking until browned and crisp. |
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Reduce marinade to a glaze-like consistency (about 1-1/2 cups). |
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Reduce oven heat to 375°F. Brush ribs with glaze, roast 15 minutes, turn, brush with glaze and roast 15 minutes more |
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Recipe from the Texas Beef Council |
