Orange Ginger Smoked Spare Ribs for Man Food Mondays
For the Smoker
- 4 lbs or one rack of spare ribs
- Hickory wood for the smoke
- Lump charcoal
- 2 navel oranges (These are the ones that are almost as big as a softball.)
- 2 Tbsps. of orange zest (from the oranges above)
- ½ cup of orange juice with some pulp (from the oranges above)
- 3 cloves of garlic, minced
- 2 Tbsps. Soy sauce
- 2 Ttbsps. Sriracha hot sauce
- 2 Tbsps. of fresh grated ginger root
Orange Ginger BBQ Sauce
- 1 cup Ketchup
- ¼ cup orange marmalade ( I used sugar fre.e)
- 1 navel orange (softball sized ones)
- 1 Tbsp. orange zest (from the above orange)
- ¼ to 1/3 cup of orange juice (from the above orange)
- 2 Tbsp. fresh grated ginger
- ¼ tsp. seasoned salt
- 2 cloves garlic, minced
- ¼ tsp. onion powder
- ¼ tsp. paprika
- ¼ tsp. chili powder (mild, medium, or hot)
- ¼ tsp. celery salt
- 1/2 tsp. black pepper
- 1/8 tsp. sage
- 1/8 tsp. cumin
- ¼ tsp. cayenne
- 1/8 tsp. allspice
- 1/8 tsp. cloves
- Mix all together and set aside.
- Next we will need to trim the ribs and pull that membrane off the underside of the rib sections. Here is a you tube video of how to do it. Once you have the ribs ready, place in a 1 gallon zip lock bag, one bag per rack of ribs. Stir the marinade and pour it into the bag, if you have multiple bags distribute the marinade as evenly as you can. Remove as much air as you can from the bags and place in the refrigerator over night. You can marinade for a shorter time, but I would not do less that 2 hours in the refrigerator (always marinade in the refrigerator).
- About 1 hour before your going to start your cook remove the ribs from the bags and lay out on a baking sheet and discard the marinade.
- Next your going to coat these with a dry rub I used my Memphis dry rub mixture that can be found here. I did change one ingredient, I used a Splenda based brown sugar mixture to cut back on the sugar content (I have to stay healthy :) ).
- Dust one side and allow to “soak in” then flip and dust the other side.
- Return to the refrigerator uncovered while you setup the smoker.
- Once the smoker is up to temperature, 250°, place the ribs on and manage the temp and smoke for the first 3 hours. Do not let your temp drop below 230°, if you can during this time. To bring it back up, will cause a temperature spike and too much of this will cause your ribs to dry out.
- While your ribs are cooking put together your BBQ sauce. The ingredient list is above OR you can substitute using your favorite store bought BBQ sauce and add the oranges and the ginger.
- Put it all in a sauce pan and bring it to a boil.
- Reduce the heat and simmer covered for 1 hour and uncovered for 1 hour until thickened. You'll need to stir the sauce frequently to keep it from burning. I have a gas grill with a side burner, so while the ribs were cooking I was watching over the sauce and the rib temperature at the same time, having a glass of ice tea and listening to the Allman brothers.....it's a tough life out here.
- The next 2 hours of your cook will be in foil, go ahead and put one or two hands-full of lump charcoal on the grill right before you uncover it. This will allow the new coals to catch while you are putting the ribs in foil/ the pan and to help keep your smoke temperature up.
- I took the BBQ sauce that I just made and put about ½ of it over the ribs then covered the pan with foil and returned it to the smoker.
- After 2 hours, I removed the foil and put a few lumps of hickory wood in the coals and finished the smoke.
- Now if you cannot wait for the final 1 hour of this cook you can take them off and chow down, they are done at this point, especially if your temperature ran a little higher than 250°.
Recipe by From Calculu∫ to Cupcake∫ at https://www.fromcalculustocupcakes.com/orange-ginger-smoked-spare-ribs-man-food-mondays/