Barbecued Ribs

Total Time:
8 hr 55 min
Prep:
25 min
Inactive:
8 hr
Cook:
30 min

Yield:
6 to 7 servings
Level:
Intermediate

NUTRITION INFO
Ingredients
Directions

Heat the vegetable oil in a large saucepan over medium-low heat, and saute the onions and garlic for 5 to 7 minutes, until the onions are translucent but not browned. Add the chili powder, ground cumin and red pepper flakes and continue cooking for 1 minute. Add the zest and ginger and cook for an additional minute. Add the vinegar, tomato paste, honey, mustard, soy sauce and orange juice and simmer uncovered on low heat for 15 minutes, until thick.

Marinate the ribs in 2/3 of the barbecue sauce for a few hours or overnight in the refrigerator.

Prepare a grill with a single layer of hot coals and then add a few more coals 5 minutes before cooking, which will keep the fire going longer. Place the ribs on the grill and cook for about 25 to 30 minutes, turning once or twice to cook evenly on both sides. Brush with the marinade as needed.

Serve with extra barbecue sauce on the side.


CATEGORIES:
View All

Cooking Tips
More Recipes and Ideas
YOU MIGHT ALSO LIKE
4.3 53
THE BEST we loved this totally awesome!! Thank you Ina. item not reviewed by moderator and published
BBQing is fun and makes delicious food. This recipe is full of flavor and freezes well. Have used the sauce on burgers, chicken, steaks, etc. Delicious texture, flavor and aroma! Annie, Fremont, CA item not reviewed by moderator and published
You Must Try Ina's Barbeque Sauce! Absolute Perfection! I double the recipe to keep a batch in the freezer until ready to use. Delicious as a marinade for pork, beef - especially skirt steak, chicken and burgers! I marinate my meats in this barbecue sauce overnight. Also a great sauce to add to baked beans. Thank you Ina! item not reviewed by moderator and published
I love Ina's shows and most of her recipes. I've made a lot of them. I think this one misses the mark. First, the recipe calls for country ribs but obviously on the show they grilled 2 racks of spare ribs. For those who bought country ribs, what a bummer! (And I do like country ribs but I sure wouldn't like them done like this. I'm from KC where BBQ isn't just for breakfast. In any of our 1,000+ BBQ joints, these ribs would not sell. item not reviewed by moderator and published
Great flavours. the hardest thing about this recipe was measuring out the ingredients. when i read the list of ingredients i thought it could taste unusual but have trusted Ina's recipes and rarely had one i didn't like and i loved it as did my husband and visiting families. double the sauce at least. great with chicken wings. i did prefer slower indirect cooking for tenderness as the first time the meat didn't 'melt' off the bone. have used many times. thank you again Ina. item not reviewed by moderator and published
These were the worst ribs I have ever tasted and the sauce wasn't very good. item not reviewed by moderator and published
I thought the barbecue sauce tasted more like a teryaki sauce rather than a barbecue sauce. I would not recommend this recipe. item not reviewed by moderator and published
Delicious. Fantastic. Just make sure to double the recipe. Thanks, Ina item not reviewed by moderator and published
Honestly the best ribs I have ever had. Unless you go to some good southern restaurants you won't find ribs more delicious than this. However I did make one change. I put the ribs over more indirect heat and substituted soaked wood chips for the extra coals. Then I smoke/grill them for an hour and boy do they come out great when they're done. item not reviewed by moderator and published
AS USUAL INA'S RECIPES ARE GREAT. I JUST LOVE HER AND HER WAY OF COOKING. I JUST WONDER WHEN, WHEN, WHEN ARE WE GOING TO SEE SOME NEW SHOWS. I HAVE SEEN EACH SHOW AT LEAST TEN TIMES EACH! ALL OF THE OTHER FOOD NETWORK STARS HAVE NEW SHOWS AIRING CONSTANTLY. item not reviewed by moderator and published
The marinade was incredible. It smelled great and it tasted like a sweet and tangy BBQ sauce. I'm from Philly and we don't use dry rubs here, so this is a lot like what I'm used to. My only complaint is her cooking method. Slow is always the way to go with ribs. I cooked them for an hour and a half over indirect heat and they were perfect. item not reviewed by moderator and published
oily. good thing it's going in the crockpot. item not reviewed by moderator and published
THE BEST EVER! Thank You Ina item not reviewed by moderator and published
I made these for my husband. We both loved them. item not reviewed by moderator and published
This BQ sauce recipe is very close to what I used to make when I lived in Philadelphia. Growing up in Philly we never heard of dry rubs; wet rubs like Ina's were the norm. The honey, OJ & other ingredients in this wet rub are fabulous. A one star rating given below is completely unjust. First time I saw a dry rub wasn't until I moved to Washington State where dry rubs seem somewhat more common. Still don't care for dry rubs mainly because of the insane amount of herbs mixed together with no clear reasoning...seems bitter & irritating to my palate, and tastes mostly like a clump of bitter hay. I guess wet or dry rubs are more a personal issue and based on what you grew up with. Love this marinade of Ina's. Forget the dry rub. item not reviewed by moderator and published
Those are St. Louis style ribs. I know this because I live in the St. Louis area. Country style ribs are much thicker and if they have a bone with them it's a very wide flat bone. Personally I prefer country style ribs. Slow and low over indirect heat is the best way to cook ribs of any kind. Use a dry rub first or just a simple blend of salt, pepper and garlic powder then sauce them towards the end they will turn out tender and juicy!! But then if someone else is cooking and inviting you over the ribs taste even better. And if you're in St. Louyis try a pork steak!! The very best!!! Gonna give her sauce a try. item not reviewed by moderator and published
The sauce is interesting and complex, but you should not try and compare it to "traditional" BBQ sauces...My only problem with the recipe, is that the ribs need to cook longer--low and slow. My ribs weren't tender enough. item not reviewed by moderator and published
It's okay, but nothing special at all. Too much tomato paste! Maybe if you lose some of that, it could be really good. I was excited to try it, but in the end it wasn't worth the effort and I wished that I would have tried another recipe. item not reviewed by moderator and published
We love Ina Garten's recipes, and have several of her cookbooks. There is not a single recipe that has ever let us down. These ribs were YUMMY!! I know we'll cook this for many years to come! item not reviewed by moderator and published
Great recipe. My husband also loved it, which is a bonus. Will be making this again. I didn't have all the ingredients, so substituted tomato sauce for tomato paste, just didn't use as much. I added some jalapenoes, and didn't have apple cider vinegar, so I used garlic flavored vinegar. Excellent!!! item not reviewed by moderator and published
I always make a double batch because it's so tasty you want lots to serve on the side! item not reviewed by moderator and published
After reading all of the reviews for this recipe, I doubled the recipe except for the tomato paste and chili powder. It was fabulous with pulled pork. This sauce has a complex bite, both sweet and tangy with a lingering heat that is just right. I have a feeling I will be making this sauce one a week in the summer. Try it, you won't be sorry. item not reviewed by moderator and published
I served this for a dinner party and it was a big hit. The sauce is amazing. Layers and layers of flavor. I couldn't find a rack of country ribs so I bought what my store had which was a package of large individual country ribs, very meaty. These worked very well, too. I would definitely make this again. item not reviewed by moderator and published
This recipe is a lot of work, however the result's were wonderful.. I would suggest to double the sauce,as it does not make enough to do 2-3 rack's of rib's.. item not reviewed by moderator and published
These are not your traditional barbecue ribs, but they are sooo good. I used pork spare ribs since that is what I could find easily. I am not a big fan of ribs and these were great. item not reviewed by moderator and published
This is a wonderful BBQ sauce! I have used this recipe twice now...once on ribs and once with a pulled pork type of sandwich. The second time that I made this I actually added some instant coffee granules to add richness and depth. The lime and the orange juice add such a tropical flavor. I would highly recommend this recipe to anyone that loves BBQ, and I am a southern girl!!! item not reviewed by moderator and published
This recipe was fabulous, and it drove everyone in my family crazy with its delicous aromas even before it hit the ribs. I'd recommend doubling the recipe since I didn't really have enough left over for dipping. Try it-- it's a winner! item not reviewed by moderator and published
This barbeque sauce has many layers with all the seasonings. It's a sweet savory combo. When you keep tasting, the sauce, slightly, reminds you of Isaly's chipped ham bargeques from years ago, but much much much better. I don't know if that's just a Pittsburgh thing... We will definitely use this again and again. item not reviewed by moderator and published
Country ribs are shorter and thicker than regular ribs. They have a lot more meat on them and usually are available in this part of the country right in the meat aisle. Can't wait to try this from all the reviews. item not reviewed by moderator and published
the ingredients worked very well together and made such a delicious twist to this barbecue sauce. item not reviewed by moderator and published
I love this sauce. It is great with ribs, but my husband loves more with the chicken wings. Such yummy chicken wings. Great dish for football game. item not reviewed by moderator and published
This barbecue sauce is awesome!!!! Do yourself a favor and double or triple this recipe. You will want to have this again and again. Unusual combo of ingredients, but it works. Ina, you are the best!! item not reviewed by moderator and published
These were sooooo good. I can't say enough about the sauce. Easy and delicious. item not reviewed by moderator and published
The sauce was very good but I've never seen anyone apply the sauce right from the start, no doubt why TR burned them. I cooked mine indirect over low heat for 2 hrs with hickory wood and sauced them the last 30 min of cooking item not reviewed by moderator and published
Here in the south, we eat a lot of ribs. I was a bit skeptical of the sauce when I read the recipe, I thought the flavors would clash. But it is just magnificent, with a bright flavor, a nice change from the heavy smokiness of traditional sauces. I used spareribs instead of country ribs, and it was excellent. Next time, I'm going to quadruple the sauce recipe so I have plenty extra! item not reviewed by moderator and published
Marinating the ribs in the sauce overnight gave them such a great flavor. We all loved them and ate more than we should. I am not a big fan of outdoor grilling but that sauce was amazing. Any time I try a recipe of Ina's its always terrific. item not reviewed by moderator and published
I loved it! Tasted fantastic! item not reviewed by moderator and published
Smell when cooking sauce was not the best. After the ribs started cooking the smell got . They tasted great. Will make again. item not reviewed by moderator and published
Ina used spare ribs. Looks like st. Louis style (where the top part is trimmed off). item not reviewed by moderator and published
i added a bit of brown sugar to take off the bite. this recipe made my husband think he was in his favorite rib house. item not reviewed by moderator and published
this a a very different receipe. the taste is great. not very easy but worth the trouble. item not reviewed by moderator and published
I couldn't find the rack of Country Ribs but used Country Ribs that looked more like a chop and they were very tasty with this marinade and sauce. I would make more sauce next time. item not reviewed by moderator and published
As always, Ina's recipes are the best! These ribs were out of this world! (And TR can barbeque at my house anytime!) item not reviewed by moderator and published
I usually love all Ina's recipes but this one didn't do much for me. I found the flavors confusing. item not reviewed by moderator and published
I just watched this episode again and Ina said the ribs were "country ribs" but also said they are not normally carried by the butcher so you have to request them. Baby backs are fantastic but will try requesting these and see what I get. item not reviewed by moderator and published
Wonderful marinade! Everyone loved it. I will make it again and also try freezing some to have on hand. I was afraid to cook the ribs over direct heat (TR looked like he was burning them). Used indirect heat (about 350 degrees) for one hour with soaked hickory chips for some smoke. Great result! item not reviewed by moderator and published
First of all, I don't know why so many people are writing a review when they haven't even tried making the recipe. It's not very helpful or interesting that you think the food looks good on TV. I did make it and it was amazing. I couldn't find country ribs and substituted baby back ribs instead. They were awesome. THe sauce is easy to make although it has a few ingredients but you really don't need a lot of it since it has a ton of flavor. Even better the next day! item not reviewed by moderator and published
I agree--those are not what I call country ribs. I think most of us would call those baby back ribs--similar to spare ribs, but more tender. Iam only rating this a 4 because Ina is usually right on, but I haven't tried them. Can't respond w/o a rating... item not reviewed by moderator and published
I adore Ina and had the time and ingredients on hand to make this sauce yesterday...My only complaint is it does not make enough!! This is a very complex sauce, makes your taste buds tingle...I used it on brined chicken breasts, rinsed after the brine and marinated for about l l/2 hours. I worried they would burn on the grill, I watched carefully and lowered the heat accordingly. Wow...give it a try on chicken. Exceptional...But what else would you expect from the Barefoot Contessa. Next time I will make a double batch, try and freeze some and see how it holds up. Would be so nice in the freezer just when you needed it, I would think it would freeze well,,,I will update...Try this sauce!! item not reviewed by moderator and published
I watched the show today and immediately went to the store to make the ribs. I bought ribs labeled as country ribs, but they were huge thick pieces of pork that didn't look like the ribs on the show when I took them out of the package. I marinated for 3 hours and then grilled on my propane grill. Unfortunately, I found the chilli flavor dominated my BBQ sauce, so I would adjust the sauce to have less chilli flavor. Between the large size of the meat and the flavor our whole family was disappointed. item not reviewed by moderator and published
Watched the show today and the glaze and ribs looked terrific. Can't wait to try them! item not reviewed by moderator and published
I've tried this marinade before on ribs and chicken and everyone loved it. Ina is the best but TR is a goof. item not reviewed by moderator and published
The recipe looks amazing, but I wonder if the term country ribs is a regional thing? The country ribs around here are short and quite thick; they are part of the pork loin-I think. The ribs featured on the show looked like spare ribs to me. Anyone know? item not reviewed by moderator and published

This recipe is featured in:

Have a Backyard BBQ