Blood Orange Honey BBQ Ribs

Sweet, smoky, sticky and so delicious these pork ribs are the perfect finger-licking accompaniment for a get together with friends or as a meal for the family. You will need plenty of napkins or even wet towels to get your fingers clean when eating this very moreish treat. Blood oranges have extra flavour and will be in stores until mid-spring. If you can’t find them, try navel oranges. Hint: Zest citrus before juicing them as it is much easier.

Serves 4-12

• 2kg pork ribs

• 1 blood oranges

• 6 tablespoons honey

• 2 teaspoons smoked paprika

• 2 teaspoons onion powder

• 1 teaspoon smoked salt

• 1 teaspoon Fancy Hanks Chicken Salt (optional)

• 2 bay leaves

Zest one of the oranges and then juice both. Place the other juice and other ingredients, except pork, in a medium non-reactive saucepan and simmer over medium heat for 10-15 until the mixture thickens. Allow to cool. Place the ribs in a shallow tray and pour over the marinade. Mix well to cover the ribs with the marinade. Cover and refrigerate overnight.

To cook preheat the oven to 160°C. Place the ribs on a baking tray, cover with foil and bake for 2 hours. Remove foil and place under the grill to brown. Serve hot with ice-cold beer and damp cloths to wipe your hands.

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Blood Orange Honey BBQ Ribs

Servings: 4-12

Author: Richard Cornish

Sweet, smoky, sticky and so delicious these pork ribs are the perfect finger-licking accompaniment for a get together with friends or as a meal for the family. You will need plenty of napkins or even wet towels to get your fingers clean when eating this very moreish treat. Blood oranges have extra flavour and will be in stores until mid-spring. If you can’t find them, try navel oranges. Hint: Zest citrus before juicing them as it is much easier.

Ingredients

• 2kg pork ribs
• 1 blood oranges
• 6 tablespoons honey
• 2 teaspoons smoked paprika
• 2 teaspoons onion powder
• 1 teaspoon smoked salt
• 1 teaspoon Fancy Hanks Chicken Salt (optional)
• 2 bay leaves

Method

1. Zest one of the oranges and then juice both.
2. Place the other juice and other ingredients, except pork, in a medium non-reactive saucepan and simmer over medium heat for 10-15 until the mixture thickens. Allow to cool.
3. Place the ribs in a shallow tray and pour over the marinade. Mix well to cover the ribs with the marinade. Cover and refrigerate overnight.
4. To cook preheat the oven to 160°C. Place the ribs on a baking tray, cover with foil and bake for 2 hours. Remove foil and place under the grill to brown.
5. Serve hot with ice-cold beer and damp cloths to wipe your hands.