Tender, sticky beef ribs coated in a tangy, zesty orange barbecue glaze. Cook them low and slow in the oven or grill them on the BBQ for that perfect smoky flavour.

Ingredients

• 2 kg beef ribs

• 1 cup fresh orange juice

• ½ cup barbecue sauce

• 2 tablespoons brown sugar

• 2 tablespoons vinegar

• 1 tablespoon soy sauce

• 2 teaspoons smoked paprika

• 1 teaspoon garlic powder

• Salt and pepper, to taste

• Fresh orange slices for garnish

Equipment You’ll Need

• Mason & Cash Mixing Bowl – 24cm – for preparing your marinade

• Measuring Spoons Set of 4 – for accuracy

• Meat Thermometer – Dial Style – to ensure perfectly cooked ribs

Method

Step 1 — Make the Marinade

In a mixing bowl, combine:

• Orange juice

• Barbecue sauce

• Vinegar

• Brown sugar

• Soy sauce

• Smoked paprika

• Garlic powder

• Salt and pepper

Mix well until smooth.

Step 2 — Marinate the Ribs

Coat the beef ribs in half the marinade and refrigerate for at least 2 hours or overnight for maximum flavour.

Step 3 — Choose Your Cooking Method

Option 1 — Oven-Baked Ribs

1. Preheat oven to 160°C (320°F).

2. Place ribs on a lined tray, cover with foil, and bake for 2.5 to 3 hours.

3. Remove foil, brush with remaining marinade, and bake another 15 minutes at 200°C until caramelised.

4. Check the internal temperature with a meat thermometer — aim for 95°C.

Option 2 — BBQ-Grilled Ribs (Recommended)

1. Preheat BBQ to medium-low heat (about 120–130°C).

2. Place ribs over indirect heat and close the lid.

3. Cook for 2.5 to 3 hours, turning occasionally and basting with extra marinade every 30 minutes.

4. For a sticky glaze, move ribs over direct heat for the last 10 minutes, brushing with more sauce until caramelised and glossy.

Step 4 — Serve

Slice ribs, garnish with fresh orange slices, and serve with extra barbecue sauce on the side.

Tips for Perfect Orange BBQ Ribs

• For deeper flavour, marinate overnight.

• Use fresh orange juice for a brighter, tangier glaze.

• Always