Slow-Braised Ribs with Cilantro Orange Barbecue Sauce

I have got to tell you, I am not sure which I liked better, the rub on the ribs or the barbecue sauce. Both are excellent. Both have that sunshine citrus flavor. Finger-licking good. Oh yeah!

The beauty of these ribs, aside from the long slow cook that gives you falling off the bone tenderness is the finish. When Hubby is home, we finish the ribs on the grill. When I’m doing the cooking, I can still get that nice char finish under the broiler. Either way, these ribs are delicious.

Labor Day and the unofficial end to the grilling season is just around the corner. Why not go out with a delicious bang? And what better way than with a big platter of ribs?

Slow-Braised Ribs with Cilantro Orange Barbecue Sauce
The Pork Ribs
2 racks Pork Baby Back Ribs (about 5 pounds)
1/4 cup Soy Sauce
1 tablespoon dried Mexican Oregano
2 tablespoons Onion Powder
2 teaspoons Garlic Powder
1 liter Lemon-Lime soda
1/2 cup unsweetened Orange Juice, optional

Brush ribs with soy sauce. Combine oregano, onion powder and garlic powder in a small bowl; rub over both sides of ribs. Transfer the ribs to a large shallow roasting pan; refrigerate, covered, overnight.

Heat oven to 225 degrees. Pour lemon-lime soda and orange juice in the bottom of a broiler pan. Place ribs on the rack of the broiler pan. Cover tightly with foil and bake in a slow oven for 3 hours.

Meanwhile, make the barbecue sauce.

Cilantro-Orange Barbecue Sauce
2 Small Oranges, zested
4 tablespoons Fresh Orange Juice
1/2 cup fresh, chopped Cilantro
2 cups Ketchup
1/2 cup Apple Cider Vinegar
4 teaspoons dry Ground Mustard
4 tablespoons Brown Sugar
1 teaspoon Kosher Salt
1 teaspoon Black Pepper

Zest both small orange, set zest aside.

Split the oranges and extract 4 tablespoons of fresh juice, set aside.

Chop cilantro and set aside.

In a small sauce pan over medium heat, combine ketchup, apple cider vinegar, dry mustard, orange zest, orange juice and brown sugar. Stir to combine and bring to a low boil. Reduce the heat and simmer for 5 minutes.

Season sauce with salt and pepper and stir in fresh cilantro. Simmer 2 minutes more. Remove from heat and set aside until ready to baste on ribs

To Finish the Ribs
A nice “char” is all that is needed to bring these ribs to perfection. This can be done over a bed of coals or under the broiler.

To fishing the ribs over coals, about 20 minutes before the ribs are finished braising in the oven, build a nice bed of coals for direct cooking. When ready to grill the ribs, remove from the oven and transfer to a baking sheet lined with foil for easy clean up.

Brush both sides of the ribs with barbecue sauce and grill about 5 or 6 minutes per side or until just beginning to char.

To finish under the broiler, remove ribs from the oven and discard juices.

Brush both sides of the ribs with barbecue sauce. Return ribs to the oven, kick on the broiler and broil about 5 inches from the heat source for 5 or 6 minutes, just until beginning to char.

Serve ribs with any remaining barbecue sauce and enjoy,