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Orange Marmalade Ribs

Lawn RangerLawn Ranger Posts: 5,466
edited 10:19AM in EggHead Forum
I've never been a rib cook. I love them, but for some reason have never taken the time to study and perfect the art of cooking them. I decided it was time I learned, so I called the expert. Carwash didn't answer, so I went to the Yoda of the Egg.... Chubby gave me lots of good advice and suggested the 3-1-1 method with some added extras. Anyway, after the phone conversation ended (about an hour later) I was ready to go.

I gave them a good rub with yellow mustard and a blend of Red-Eye Express and Coarse Dizzy Dust and let them sit for about 6 hours (forgot to do them the night before). After the 3 hours indirect at 230, I placed them meat side down in a doublefoiled pouch filled with orange marmalade, butter and apple cider. I was lucky there was any left in the pan because I was sampling this mixture all the way to the Egg. It would be killer on ice cream.

After 1 hour of this I removed from foil and back on indirect, and drizzled the remaining mixture on the ribs. Continued cooking at 230 for about 45 minutes and then sauced with a Fredericksburg Farms South Texas Mesquite BBQ Sauce. I really like their products.

They're not traditional ribs, but they were absolutely great!






  • Beanie-BeanBeanie-Bean Posts: 3,092
    Hmm...interesting recipe/combination there. The citrus-flavored ribs might have to make it on the list for next weekend.

  • They sound great. Was there a tangy /spicy sweetness taste resulting from marmelade and the mesqite sauce?
  • Ross in VenturaRoss in Ventura Posts: 6,618
    They might not be traditional but they sure do look GOOD.
    My Best,
  • ChubbyChubby Posts: 2,790
    Very Nice Bones there!!

    I'm right behind you today with the same basic take... (sans a few ingreadients)!!

    You have set the bar high..." O Master of the Big Tool"... that you are!!
    I will endevor to not dissapoint you!!

    BTW...Your picture skills are looking up there as well! The outdoor shots , especially!!

    I know calling the Chubbster can be painful...but in your case... it appears to be fruitfull!!

  • Lawn RangerLawn Ranger Posts: 5,466
    Yep. The bits of orange peel were a nice addition,. And the addition of spicy sauce was kind of like chili powder on pineapple. Something that sounds odd, but really isn't.

  • BeliBeli Posts: 10,751
    Those orange ribs look!!! my friend. 10 out of 10 & a golden star to you, probably my next cook.
  • GrasshopperGrasshopper Posts: 108
    Wow those look great. The butter/orange marmalade/apple cider mixture - what was the portions. Equal parts?
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