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Sweet & Boozy Baby Back Ribs

These fall-off-the-bone baby back ribs are marinated overnight in a unique orange juice and margarita mix blend, then slow-cooked and finished on the grill with a homemade glaze. The combination of sweet, tangy, and smoky flavors creates an unforgettable BBQ experience that will have your guests begging for the recipe.
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Course: Main Course
Cuisine: American
Keyword: Ribs
Prep Time: 20 minutes
Cook Time: 2 hours 30 minutes
Marinating Time: 8 hours
Total Time: 10 hours 50 minutes
Servings: 6
Calories: 485kcal

Equipment

Mixing Bowl
Baking Tray
Medium Saucepan

Ingredients

For the Dry Rub:

  • 1 1/4 cups dark brown sugar
  • 3/4 cup chili powder
  • 1/4 cup garlic powder
  • 2 tablespoons ground thyme
  • 1 tablespoon cayenne pepper
  • 1 tablespoon allspice

For the Ribs:

  • 4 1/2 lbs baby back ribs 2 full slabs
  • Salt
  • 1/2 cup orange juice not fresh squeezed
  • 1/2 cup margarita mix

For the Glaze:

  • 1/3 cup honey
  • 1/3 cup ketchup
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon instant coffee powder
  • 1/8 teaspoon cayenne pepper

Instructions

  • Prepare the rub by mixing brown sugar, chili powder, garlic powder, thyme, cayenne pepper, and allspice together.
  • Place each rib rack on extra-wide, heavy-duty aluminum foil (4 inches longer than ribs on either end).
  • Season racks liberally with salt and sprinkle each rack with 3 tablespoons of the rub.
  • Turn ribs meat side down and tightly seal each foil pouch. Place on half sheet pan and refrigerate overnight.
  • Heat oven to 250°F. Combine orange juice and margarita mix in a measuring cup.
  • Open one end of each pouch and evenly divide the liquid between pouches. Reseal and bake for 2 hours.
  • Remove ribs, carefully pour braising liquid into heatproof measuring cup. Reseal pouches and refrigerate both ribs and liquid for up to 8 hours.
  • Remove solidified fat from braising liquid. Transfer liquid to small saucepan and add honey, ketchup, Worcestershire sauce, coffee powder, and cayenne pepper.
  • Whisk glaze ingredients and cook over medium-high heat until reduced to glaze consistency, approximately 10 minutes.
  • Heat gas grill to medium-high for 10 minutes. Cut each slab in half and grill flesh side down for 3 minutes.
  • Flip and cook 3 minutes, then repeat flipping and cooking 3 minutes per side until nicely charred.
  • Remove from grill, cut into 2-rib portions with kitchen shears. Toss with half the glaze and serve remaining glaze on the side.

Notes

Store-bought orange juice works better than fresh-squeezed for this recipe's flavor profile
Extra dry rub can be stored in an airtight container for up to 6 months
Ribs can be prepared through step 7 up to 2 days in advance
If you don't have a grill, finish ribs under broiler for 2-3 minutes per side
Instant coffee powder can be substituted with espresso powder for deeper flavor
For spicier ribs, increase cayenne pepper in both rub and glaze
Aluminum foil pouches must be sealed tightly to prevent liquid from leaking during cooking

Nutrition

Calories: 485kcal | Carbohydrates: 28g | Protein: 32g | Fat: 28g | Saturated Fat: 10g | Cholesterol: 95mg | Sodium: 620mg | Potassium: 485mg | Fiber: 2g | Sugar: 24g