These ribs are a shortcut for those of you who don't have a smoker or the time to smoke ribs. The blanching in boiling water reduces the grilling time and the orange-tomato baste provides added flavor lost during boiling.
- 3 1/2 pounds/1.6 kg pork spareribs
- 1 1/2 teaspoons/7.25 sea salt
- 1 teaspoon/5 mL black pepper
- For the Sauce:
- Juice from 2 oranges
- 2 cloves garlic (minced)
- 1 cup/240 mL tomato sauce
- 1 tablespoon/15 mL honey
- 1 teaspoon/5 mL dry mustard
- 1 teaspoon/5 mL jalapeno pepper (chopped)
- 1/2 teaspoon/2.5 mL rosemary
- 1/2 teaspoon/2.5 mL oregano
- 1/4 teaspoon/1.25 mL garlic powder
- Salt and black pepper to taste
Place all sauce ingredients in a medium saucepan. Bring to a light boil and reduce heat to low. Let mixture simmer for 5-6 minutes stirring often. Remove from heat and set aside.
Preheat oven for 350 degrees F. Blanch ribs in boiling water for 15 minutes. Remove from water and let drain on a large paper towel lined baking sheet. Season with salt and pepper. Transfer to a baking sheet and brush liberally with 1/3 of the sauce. Place into the oven and let ribs bake for 20 minutes. Reduce heat to 300 degrees, brush with another 1/3 of the sauce and bake for an additional 20 minutes. Remove ribs from oven, place into a large sheet of aluminum foil, brush with final 1/3 of sauce and wrap ribs, leaving enough room for steam. Do not wrap too tightly. Place bag into oven for another 30 minutes or so. Once cooked through (an internal temperature of 175 degrees F.) remove from oven and let sit for 10 minutes. Carefully unwrap ribs, transfer to cutting board, carve, and serve.