HomeRecipe Articles Links Forum Sign In Register Categories Search for Recipes Ethnic Main Dishes Soups & Stuff Baked Goods Fruits, grains & veggies On the Side Sweets & Desserts Snacks & Appetizers Holiday Foods Special Diets Miscellaneous Pizza Famous Recipes Free Newsletter Get the Chef's top picks right in your inbox! Your Email Subscribe Unsubscribe Ask The Chef Can't find the recipe your looking for? Have a cooking or food preperation question? No problem. Ask The Chef! Latest Recipes Top Recipes Our Friends Home -> Main Dishes -> Beef Chili Orange Glazed Ribs Recipe Rating: N/A Printer Friendly Recipe submitted by chefdude7263 Ingredients   (view qty in metric system instead) 2 oranges, quartered and seeded 1/4 cup peanut oil 1 large red onion, peeled and minced 6 large cloves garlic, peeled and minced 1 1/2 cups chili sauce 3/4 cup orange marmalade 1/3 cup red wine vinegar 3 tbsp. soy sauce 1 tbsp. finely grated fresh ginger 1 tsp. coarse ground pepper 1/4 tsp. cayenne pepper 1/2 tsp. liquid smoke 6 pounds beef short ribs Directions Place oranges in a food processor and grind until finely chopped. Heat the peanut oil in a large skillet over medium high heat. Add onion and cook about 8 minutes until softened and golden, stirring occasionally. Add garlic and cook 2 minutes, stirring frequently. Add chopped oranges, chili sauce, orange marmalade, red wine vinegar, soy sauce, ginger, pepper and cayenne. Heat to a boil, stirring frequently. Reduce heat to medium low and simmer sauce about 15 minutes until thickened, stirring frequently. Remove the pan from the heat and stir in liquid smoke. Transfer the sauce to a large bowl and cool completely. Meanwhile, place ribs on a cutting board, bone side down. Cut 1/4 inch deep slits in the ribs in a diamond pattern. Coat the inside of a large roasting pan with cooking spray. Place the scored ribs in the prepared pan. Pour the cooled sauce over the ribs, turning to coat. Cover and refrigerate ribs 24 hours, turning occasionally. Preheat oven to 350 degrees. Cover the ribs tightly with foil and roast about 1 hour 45 minutes until meat is tender. Transfer the ribs to a sheet pan. Pour the juices from the roasting pan into a medium saucepan. Cook over medium heat about 10 minutes until sauce is thickened, stirring occasionally. Meanwhile, preheat barbecue grill. Lightly coat a grill rack with cooking spray. Place ribs on the grill rack and cook about 3 minutes per side. Brush the ribs all over with the sauce and continue grilling 10 minutes, turning every 2 minutes and brushing with additional sauce. Serve ribs immediately. Serves 4 to 6. Related Recipes •   Baked Spareribs with Honey Orange Adobo Rub •   Baby Back Ribs with Spicy Blackberry Sauce •   Oriental short rib barbeque-uldrich •   Korean-Style Baby Back Ribs •   Jack Daniel's Ribs •   Roasted Beef Short Ribs Texas Style •   Short Ribs Texas-Style •   Famous Baked Ribs •   Szechuan Spareribs •   BBQ Short Ribs •   Country Ribs with Chili Glaze •   Sweet and Sour Spareribs •   Spicy Korean Pork Ribs •   Baby Back Ribs Chinese-Style •   Grilled Kentucky Style Pork Spareribs with Whiskey Glaze •   Famous Sweet and Sour Spareribs •   Grilled Cherry Cola Spareribs •   Honolulu Style Grilled Spareribs •   Aruban Baby Back Ribs •   Orange Glazed Pecans View/Post Comments (0) Add To MyRecipeBox Send to a Friend

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