Monday Munchies: Blood Orange BBQ Ribs

This week’s recipe is dripping with flavour. We’re bringing two favourites together, barbeque ribs and blood oranges. Name a better duo, we’ll wait.


Blood Orange BBQ Sauce

  • 2/3 cup ketchup
  • 3/4 cup freshly squeezed blood orange juice
  • ½ cup honey
  • 3 garlic cloves, minced
  • 2 tbsp apple cider vinegar
  • 2 tbsp Dijon mustard
  • 1 tsp Worcestershire sauce
  • ½ tsp onion powder
  • ½ tsp smoked paprika
  • ¼ tsp freshly ground black pepper


  • 2 racks of pork spare ribs or baby back ribs, about 2 lbs each
  • 1 1/2 tbsp coarse sea salt
  • 1 tbsp smoked paprika
  • 1 tbsp ground mustard
  • 1 tbsp garlic powder
  • 1 tsp ground cumin
  • 1 tsp black pepper
  • 1 tsp onion powder
  • 1 tsp chipotle chili powder


Blood Orange BBQ Sauce

  1. Place all ingredients in a saucepan and whisk together until combined. Heat over medium heat and bring to a boil, then reduce to low heat and cook for 30 to 60 minutes, until thickened. Stir occasionally. Remove from heat and let sit at room temperature until it cools and thickens even more.
  2. Store in a jar or sealed container in the fridge.


  1. Preheat the oven to 300F. Place each rack of ribs on a doubled sheet of aluminum foil.
  2. In a bowl, whisk together the salt, paprika, mustard, garlic powder, pepper, onion powder, and chipotle chili powder. Rub the mixture all over both sides of the ribs, then wrap the ribs in the aluminum foil. Place the racks on a baking sheet and put them on the center rack in the oven.
  3. Bake for two and a half hours.
  4. After baking, gently pour the juice in the foil packets into a large bowl or measuring cup. For best results, whisk in 3 to 4 tbsps of blood orange BBQ sauce into the juice from the ribs.
  5. Heat the grill to the highest setting and remove the ribs from the foil. Once the grill is hot, place the ribs on the grill and cook for 10 to 12 minutes, until they are charred and slightly crisp on the outside, basting and rubbing the juices/BBQ sauce mixture on top. Let cool slightly before slathering and serving with lots of blood orange BBQ sauce.
  6. Another option if you can’t hit the grill is to heat the broiler in your oven to the highest setting and baste the ribs with the juices/sauce mixture. Keep the rack in the center of your oven and broil for 2 to 3 minutes per side, basting the ribs in between.

Feel the heat with some smokin’ recipes from Spinach and follow our blog for more.

Recipe courtesy of How Sweet Eats

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