These barbecued spareribs have a hint of orange in the sauce.
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2 tablespoons Land O Lakes® Butter
1 small (1/2 cup) onion, chopped
1 cup honey
1/3 cup white wine vinegar
1 (8-ounce) jar country-style Dijon mustard
2 tablespoons orange juice
1/2 teaspoon salt
1/2 teaspoon freshly grated orange zest
4 pounds pork loin ribs or spareribs
Melt butter in 2-quart saucepan until sizzling; add onion. Cook over medium heat, stirring occasionally, 6-8 minutes or until onion is tender. Stir in all remaining glaze ingredients. Continue cooking, stirring occasionally, 6-8 minutes or until mixture comes to a full boil.
Reduce heat to medium-low. Cook 8-10 minutes or until sauce thickens slightly and flavors blend. Remove from heat; set aside.
Heat gas grill on medium or charcoal grill until coals are ash white. Make aluminum foil drip pan; place opposite coals.
Place ribs onto grill over drip pan. Cover; grill, turning once, 50-60 minutes or until ribs are browned. Brush tops of ribs with 1/4 cup glaze; continue grilling 10-15 minutes. Turn ribs; brush with remaining glaze. Continue grilling 10-15 minutes or until ribs are fork tender. Serve with remaining glaze.
Glaze can also be used on chicken or beef.
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