Blood orange BBQ ribs—here we come!
Just in time for game day, these sticky-sweet ribs will make you the most popular person in the room. They’re smoky, sweet, sticky and seriously craveable.
If you’re tempted to dig right in, I don’t blame you—these are that good.
I don’t make ribs all the time, but when I do they have to be worth it. I usually reach for baby back ribs (my root beer BBQ ribs are a longtime favorite), but for this recipe I tested pork spare ribs and was delightfully surprised. I tried four racks and they all came out phenomenal.
Spare ribs or baby back both work here. The method—low and slow in the oven, finished on the grill—gives tender meat with a crisp, charred exterior. If you don’t have a grill, you can broil or simply baste them in the oven; they’re still excellent.
And I mean, Eddie was in heaven.
If he had his way, we’d eat ribs every week. They’re easy to make ahead, hold up well throughout the day, and are perfect for game day because they don’t spoil like some dips might. Pair them with sides like cornbread, crispy potatoes and brussels for a comforting spread.
I like to serve these ribs with a crisp avocado butter greens salad for contrast—the sticky, smoky ribs combined with fresh, crunchy salad is the perfect balance of textures and flavors.
The star is the blood orange BBQ sauce. It’s bright, tangy and sweet, and it pairs beautifully with pork. Use it on pulled pork, chicken, or as a dip—the sauce keeps well in the fridge and is full of flavor. If blood oranges aren’t available, regular orange juice works in a pinch.
My preferred method is to bake the ribs low and slow, then finish them on a hot grill for charred edges and sticky glazing. If you skip the grill, simply baste and finish under the broiler or in the oven—either way, slather them in the sauce and enjoy.
There’s a little something for everyone in flavor town with this combo.
Smoky Blood Orange BBQ Ribs
Smoky Blood Orange BBQ Ribs with Avocado Butter Greens
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Ingredients
Ribs
- 2 racks pork spare ribs or baby back ribs, about 2 lbs each
- 1 1/2 tablespoons coarse sea salt
- 1 tablespoon smoked paprika
- 1 tablespoon ground mustard
- 1 tablespoon garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon black pepper
- 1 teaspoon onion powder
- 1 teaspoon chipotle chili powder
Blood Orange BBQ Sauce
- 2/3 cup ketchup
- 3/4 cup fresh blood orange juice
- 1/2 cup honey
- 3 garlic cloves, minced
- 2 tablespoon apple cider vinegar
- 2 tablespoons Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon freshly ground black pepper
Avocado Butter Greens
- 8 cups butter lettuce
- pinch salt and pepper
- 2 avocados, thinly sliced
- 2 blood oranges, segmented
- 1/4 cup red wine vinegar
- 1 tablespoon honey
- 2 garlic cloves, finely minced or pressed
- pinch salt and pepper
- 1 pinch crushed red pepper flakes
- 1/2 cup extra virgin olive oil
Instructions
Ribs
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Preheat the oven to 300°F. Place each rack of ribs on a doubled sheet of aluminum foil.
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In a bowl, whisk together the salt, smoked paprika, ground mustard, garlic powder, black pepper, onion powder and chipotle chili powder. Rub the spice mixture all over both sides of the ribs, then wrap each rack tightly in the foil and place on a baking sheet.
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Bake for 2 1/2 hours.
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After baking, carefully pour the juices from the foil into a bowl or measuring cup. The ribs are tender and can be served now, but for the best texture finish them on the grill. Whisk 3 to 4 tablespoons of the blood orange BBQ sauce into the collected juices.
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Heat the grill to high, remove the ribs from the foil and place them on the hot grill. Cook 10 to 12 minutes, basting with the juice and sauce mixture, until the edges are charred and slightly crisp. Let rest briefly, then slather with more BBQ sauce and serve with the avocado butter greens.
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If you prefer not to grill, set the oven broiler to high. Baste the ribs with the juices and sauce, place on a center rack and broil 2 to 3 minutes per side, watching carefully and basting between flips.
Blood Orange BBQ Sauce
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Combine all sauce ingredients in a saucepan and whisk to combine. Bring to a boil over medium heat, then reduce to low and simmer 30 to 60 minutes until thickened, stirring occasionally. Remove from heat and let cool to thicken further.
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Store in a sealed jar in the refrigerator.
Avocado Butter Greens
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Toss the butter lettuce with a pinch of salt and pepper. Add sliced avocado and segmented blood oranges.
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Whisk together red wine vinegar, honey, minced garlic, salt, pepper and red pepper flakes. Slowly whisk in the olive oil until the dressing is emulsified, then toss with the salad just before serving.
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Oh my yum.