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Looking for an easy rib recipe that’s packed with flavor and perfect for your next cookout? These smoked orange-glazed ribs are a real treat, combining smoky goodness with a sweet citrusy glaze. This isn’t your average BBQ recipe—these ribs are tender, tangy, and bursting with flavor.
Whether you’ve seen my social media demo or are just here for an easy rib recipe, I’ll walk you through the steps to make these flavorful ribs at home. Grab a cold drink, fire up the smoker, and let’s dive into the ultimate easy ribs recipe that’s guaranteed to impress.
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Let’s Prep the Ribs
The good stuff starts with the rack of ribs. My preference is an extra meaty rack of pork ribs. You can use Spare Ribs or St. Louis cut ribs, but my preference is baby back ribs. Personally, I like the way they cook, and you can find some REALLY meaty ones out there to get the most bang for your buck in bone to $/lb ratio.
Whichever ribs you grab, you’re going to have a delicious end product, it’s all about personal preference here. They are all juicy and will turn out tender and delicious.
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To get started, set your ribs meat side down on your clean work surface. We’re going to remove the membrane on the back, otherwise known as silver skin. This is the rubbery material that covers the bottom part of the ribs, and will prevent smoke and other flavors from getting into the meat. Additionally, it’s not great to eat either. Let’s get rid of it.
Use a butter knife to lift a corner of the silver skin, then grab a paper towel for a solid grip, and peel it off. Trust me, this quick step makes a world of difference in the final texture.
Once prepped, it’s time to season. Start with a light coat of olive oil on the meaty side and bone side of the ribs. This helps the dry rub stick, adding a flavorful crust as it cooks. I like to use a mix of brown sugar, black pepper, and yellow mustard for a perfect balance of sweet and tangy. If you’ve got your own favorite bbq seasoning or dry rub, go for it—personal preference is key here.
Let the ribs sit out for about 15 minutes to reach room temperature so they cook evenly for this easy rib recipe.
Setting Up the Smoker for Best Results
For this easy ribs recipe, a pellet grill or gas grill set to indirect heat works best. Preheat your smoker to 300°F and place a water pan inside. This helps create moisture in the smoker, keeping the ribs juicy throughout the cook. You can add a splash of apple cider vinegar to the water pan for an extra hint of flavor and tenderness.
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If you’re a fan of bold, smoky flavor, choose wood chips of your choice that complement the glaze. Apple, cherry, or a blend of both will add a gentle smokiness that’s perfect with the orange glaze. Alternatively, if you have wood chunks handy, they’ll burn longer and offer a more consistent smoke.
Once the smoker’s ready, place the ribs directly on the rib rack with the meat side facing up. Close the lid, and let the cooking method do its thing. Spritz the ribs with apple juice or water every 45 minutes to keep them moist and build a nice bark on the meaty side.
Plan for about 3 hours of cook time here, but remember to check for that flexible texture that shows they’re just right.
Crafting the Orange Glaze
Now for the glaze—this part is what sets this rib recipe apart. In a medium saucepan, combine orange juice, honey, brown sugar, soy sauce, apple cider vinegar, and a bit of minced garlic. Stir everything together over medium heat. The orange juice brings a bright, tangy flavor, while the brown sugar and honey create that perfect sticky sweetness.
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Bring the sauce to a simmer, allowing it to reduce by about half. This will take roughly 10–15 minutes and lets the flavors intensify. To thicken, add a cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon water). Stir constantly as the glaze simmers until it reaches a smooth, glossy consistency. You’ll know it’s ready when it coats the back of a spoon—this is your signal that it’s going to cling beautifully to the ribs.
Glazing and Finishing the Ribs
With the glaze prepped and your ribs nearing the finish line, it’s time to combine the two. About 15–20 minutes before the ribs are done, brush a generous layer of glaze over the meaty side of the ribs. The heat of the smoker will set the glaze, creating a sticky, caramelized crust that’s downright irresistible.
If you’re like me, you might want an extra layer of glaze. After 10 minutes, brush on another coat, letting that smoky flavor sink into the glaze for an even richer taste. This indirect cooking technique really allows the glaze to develop its flavor without burning or overpowering the ribs.
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When you’re happy with the color and the internal temperature reads 195–200°F, it’s time to pull the ribs from the smoker. Resting the ribs for about 10 minutes lets the juices settle, keeping the ribs tender and flavorful.
To serve, grab a sharp knife and slice between the bones. Arrange the racks of ribs on a platter and add a final brush of the glaze for a beautiful, glossy finish. You can even serve with a side of your favorite barbecue sauce or a spicy hot sauce if you like to turn up the heat. These ribs are fantastic on their own or paired with classic BBQ sides like coleslaw, baked beans, or grilled corn.
Why You’ll Love This Recipe
This easy ribs recipe is all about simplicity and big flavors. The orange glaze is a fun twist on traditional BBQ sauces, bringing out the sweetness of the pork ribs and adding a citrusy kick that balances the smoky undertones. Using the pellet grill or charcoal grill gives these ribs an authentic smoky flavor that’s hard to beat. And since it’s a relatively fast method, you won’t need a lot of time to achieve tender ribs.
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Not only does this recipe work well for everyday BBQ meals, but it also shines at bbq competitions or family gatherings. It’s versatile, allowing you to experiment with different rubs, glazes, and even wood types. So if you’re craving a traditional method with a twist, these orange-glazed ribs are the way to go.
Tips for the Perfect Ribs
Double wrap: When wrapping your ribs, always use double wrapped foil. When the bones start to protrude from the meat you can wrap too tightly and easily tear the foil pouch, using a second layer seals this up and prevents it.
Cooking method: Feel free to use a big green egg or any smoker you prefer; just keep the heat low and steady for the best smoky flavor.
With this recipe, you’re in for a treat that combines bold flavors and BBQ techniques into one stellar dish. Enjoy every sticky, flavorful bite!
Other Recipes You’ll Love:
- Dr. Pepper Lil Smokies Recipe – Easy BBQ Appetizer
- Best Party Ribs Recipe – Bourbon Brown Sugar Glazed
- Best Smoked Bacon Cheeseburger Shotgun Shells Recipe
- Bacon Wrapped Pineapple with Fireball Glaze Recipe
- Brisket Burnt Ends Recipe: Maple Bourbon Candied BBQ
Ingredients
Orange Glaze
- 1 C Orange Juice
- 1/4 C Honey
- 1/4 C Brown Sugar
- 1/4 C Soy Sauce
- 2 TBSP Apple Cider Vinegar
- 2 tsp Minced Garlic
- 1 TBSP Corn Starch mix with 1 TBSP water to thicken glaze
- 1 Full Rack Pork Ribs
Instructions
- Preheat smoker to 300F
- Prep/ Trim & Season your ribs with your favorite BBQ Seasoning
- Smoke ribs for 45 minutes then spritz with water. Spray every 30 minutes thereafter until ribs are done. Cook until ribs are flexible, but not falling part, around 3 – 3.5 hours.
- Combine the Ingredients: In a medium saucepan, add the orange juice, honey, brown sugar, soy sauce, apple cider vinegar, minced garlic. Stir everything together over medium heat.
- Bring the sauce to a simmer and let it cook, stirring occasionally, until it reduces by about half. This should take about 10–15 minutes, and the flavors will concentrate and combine perfectly.
- Once the sauce has reduced, add the cornstarch slurry to thicken it. Stir constantly as it heats to ensure the glaze gets smooth and shiny. You’ll know it’s ready when it coats the back of a spoon.
- When your ribs are almost done smoking, brush the glaze generously over them and let them cook for another 15–20 minutes on the smoker, just to let the glaze set and get sticky.
- After removing the ribs from the smoker, brush on one last layer of glaze. Slice, serve, and enjoy that citrusy kick!
