Orange Country Style Ribs

Country-style ribs are the unsung heroes of the rib world. Meatier than baby backs and cheaper than spare ribs, they take to a long grill-and-baste treatment beautifully. This orange-forward version leans on frozen orange juice concentrate for intense citrus punch that cuts through the sweet-tangy glaze like a knife through butter.

The concentrate is the key here. Fresh orange juice would water down the glaze; the concentrated version adds citrus flavor without thinning the sauce, letting it cling thick and glossy to each rib.

Start the ribs on low indirect heat with the hood down. This is the “low and slow” BBQ philosophy applied to the grill. Hot direct heat burns the sauce before the ribs cook through.

Hold off on saucing until the ribs have had 40 minutes of dry cooking. Adding sauce too early guarantees blackened, bitter edges from the sugar burning on the grate.

Brush the sauce on in thin layers during the last 25 to 35 minutes, turning and basting frequently. Each layer caramelizes and sets before the next one goes on, building a lacquered, restaurant-style finish.

Watch carefully during those final minutes. The sugar in the glaze takes the ribs from perfect to charcoal in about two minutes of inattention.

Pro Tips

• Let the ribs come to room temperature for 30 minutes before grilling. Cold meat takes longer to cook through and throws off timing.
• Use a digital thermometer; country-style ribs are done at an internal temperature of 195°F to 205°F (90°C to 96°C) for fall-apart tenderness.
• Reserve half the sauce before it touches raw meat for a table-side sauce.
• Rest the ribs 10 minutes before serving so the juices redistribute.

Variations

• Swap orange juice for pineapple juice concentrate for a Hawaiian-style twist.
• Add 1 tablespoon of soy sauce and a pinch of five-spice powder for an Asian-inflected glaze.
• Stir in minced chipotle peppers in adobo for smoky-sweet heat.