Barbecued Ribs

Total Time:
8 hr 55 min
25 min
8 hr
30 min

6 to 7 servings


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.

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    THE BEST we loved this totally awesome!! Thank you Ina.
    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
    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!
    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.
    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.
    These were the worst ribs I have ever tasted and the sauce wasn't very good.
    I thought the barbecue sauce tasted more like a teryaki sauce rather than a barbecue sauce. I would not recommend this recipe.
    Delicious. Fantastic. Just make sure to double the recipe. Thanks, Ina
    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.
    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.
    oily. good thing it's going in the crockpot.
    THE BEST EVER! Thank You Ina
    I made these for my husband. We both loved them.
    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.
    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.
    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.
    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.
    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!
    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!!!
    I always make a double batch because it's so tasty you want lots to serve on the side!
    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.
    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.
    if you are used to eating 'traditional' bbq, you may be disappointed like we were. this tasted more like spaghetti sauce.
    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..
    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.
    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!!!
    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!
    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.
    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.
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