Summer may be over, but grilling season is not, and ribs are on the menu in the Flavorful World test kitchen no matter the time of year. Here is a recipe that takes well to both grill and oven. The subdued sweetness of blood oranges meets the smoky chipotles with seamless balance born of flavors that cooperate rather than competing for dominance. Here’s hoping you have as much fun in trying it out as I did in creating it.
What You’ll Need:
- 2 full slabs of pork ribs
- 1/4 cup blood orange liqueur
- 22 oz. blood orange Italian soda
- 1/2 tsp dried minced onion
- 3/4 cup balsamic vinegar ketchup
- 1/3 cup smoked sun-dried tomatoes
- 1 can (7 oz. or smaller) chipotles in Adobo sauce
- 1 tsp salt
- 1/4 tsp white pepper
What To Do:
- Rub ribs with salt and white pepper. Cover and refrigerate min 3 hrs.
- Combine blood orange liqueur, balsamic vinegar ketchup, minced onion, sun-dried tomatoes, and 1 large or 2 small chipotles plus 2 tbsp Adobo sauce in blender or food processor. Blend on “puree” setting or set food processor to high and process until smooth.
- Transfer blended ingredients to saucepan over low heat. Slowly stir in blood orange soda until thoroughly incorporated.
- Cook over low-medium heat on stovetop, stirring slowly every 4-6 minutes until pan content is reduced by half. Remove from heat and allow to cool. Sauce will thicken as it cools. Once sauce reaches room temperature, it is ready to be used.
- Preheat oven. Coat ribs with sauce and bake in oven for 70-90 minutes at 325°F, or grill as you normally would.