It is mid January and the snow is COLD!  Cannot live another day without BBQ ribs?  Sweet and Sticky to the rescue.

Ingredients:

• ¼ c soy sauce
• ¼ c orange marmalade
• ½ c pineapple juice
• ¼ c honey
• 3 cloves garlic, peeled, minced
• 2 Tab ginger, minced
• 1 Tab lemon juice
• 2 tsp fresh rosemary leaves, chopped
• ¼ tsp pepper
• 4 – 5 lbs pork back ribs, fat trimmed.

Directions:

1. Mix soy, orange marmalade, pineapple juice, honey, garlic, ginger, lemon juice, rosemary and pepper in a 1 or 2 gal Ziploc bags.
2. Rinse ribs, pat dry.
3. Cut ribs into individual ribs.
4. Place in Ziploc bags with the marinade.
5. Seal bags and turn to coat ribs with marinade.
6. Set in pan or bowl and refrigerate for at leas 2 hours or up to 1 day, turning occasionally.
7. Line a rimmed pan with foil (the drippings char).
8. Lift the ribs from the marinade (saving the marinade) and place in a single layer, bone side down on the foil.
9. Pour the marinade in a small pan.
10. Bake ribs in a 350°oven, uncovered, and cook for 1 ½ hours, until the meat is well browned and pulls easily from the bones.
11. Meanwhile, boil the marinade on low, stirring frequently, for 10 minutes (to kill meat bacteria). Watch it, it will boil over easily.
12. (Take to party as this point.)
13. Heat reserved marinade and pour over ribs and heat at 350° for 10 minutes.

Serves: 5-6

Source: Mary Lou Nuffer, Orange, CA in Sunset, June 2001

Comments: Can be made the day before and reheated.

Villa Park Women’s League – GOURMET – June 15, 2013