Tangerine Teriyaki Ribs
Serves: 4
Imelda VonRueden
1 January 1970
Based on User reviews:
42
Spice
47
Sweetness
57
Sourness
42
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
Directions:
1
Rinse ribs with cold water and pat dry
2
Remove thin membrane from the back of ribs
3
Place ribs in a large shallow pan and set aside
4
In a bowl, combine 2 cups tangerine juice and both packets of ginger-teriyaki mix
5
Pour marinade mixture over ribs
6
Cover and let marinate in the refrigerator for 1 to 3 hours
7
Set up grill for indirect cooking over medium heat (no heat source directly under ribs)
8
Remove ribs from refrigerator and allow ribs to come up to room temperature (about 30 minutes)
9
Remove ribs from marinade mixture, but do not discard marinade
10
Place ribs in rib rack over drip pan on hot grill
11
Add a handful of hickory chips to smokebox or each pile of hot coals
12
Cover grill
13
Rotate ribs around rack every 30 minutes
14
If using charcoal, add 10 briquettes to each pile of coals and another handful of soaked hickory chips every hour
15
Cook 2 to 2 1/2 hours
16
While ribs are cooking, make sauce by first adding rib marinade to a saucepan
17
Bring to a boil for 5 minutes over high heat
18
Reduce heat to medium and add the tangerine juice and BBQ sauce
19
Simmer 10 minutes and remove from heat
20
About 20 minutes before ribs are done, remove ribs from rib rack and lay meat side down on grill
21
Generously brush with sauce and pile ribs in center of grill over drip pan
22
Cover and cook 10 minutes
23
Turn ribs and brush on more sauce and repeat
24
Cook an additional 10 minutes
25
Cut into portions and serve hot with sauce on the side
26
INDOOR: Prepare and marinate ribs as directed
27
Preheat oven to 350 degrees F
28
Remove ribs from marinade, reserving marinade, and place meat side up on a rack in a shallow roasting pan
29
Tightly cover with foil
30
Bake preheated oven for 1 hour
31
While ribs are baking, make sauce as directed
32
Remove ribs from oven and carefully drain fat from roasting pan
33
Continue baking ribs, uncovered for 30 to 45 minutes more or until tender, turning and brushing occasionally with sauce