Orange you Spicy!

Personally, I am not a fan of pork.  Well, let’s say, certain cuts of pork. I love bacon and BBQ pork is delicious but when it’s bland and not cooked properly, it takes me a while to crave it again. I tried two new recipes recently and they both complimented each other beautifully. The heat level can be changed from mild to extra spicy by adding more cayenne pepper or even jalapeño.  I fully recommend you try my Spicy Orange Baby back Ribs with Apple Spice BBQ sauce. (my mouth is watering again!)

Spicy Orange Babyback Ribs

Serves 2-3

  • 1 Rack of Baby back ribs (you can use St. Louis Style too)
  • 1 tsp Salt
  • 1 tsp Pepper
  • 1 tsp Onion powder
  • 1 tsp Garlic powder
  • 1 tsp Paprika
  • 1/8 tsp Cayenne pepper(more or less)
  • 1/8 tsp Cinnamon
  • dash of Ground ginger
  • dash of Ground nutmeg
  • 1/4 cup Brown sugar
  • Zest and juice of one orange (squeeze juice in separate bowl from dry ingredients)
  • 2 tsp liquid smoke(mesquite or hickory) *optional

Cover a large baking pan with foil and coat with non stick cooking spray.  Wash the ribs off with water and pat dry with paper towels. You don’t want excess water on the ribs or they won’t absorb as much flavor from the rub. You can cut the rack of rib in half at this point to making the baking process easier or you can leave it together. In one bowl, combine all spices except for the juice from the orange and the liquid smoke. Those put in a separate bowl together. Mix all of the spices together so they combine nicely and pour evenly over both sides of the ribs. Massage the spices into the meat so the flavor can reach the bone. Make sore the meatiest part of the ribs are facing up. At this point, WASH YOUR HANDS! You won’t be directly touching the meat after this point. Pour the mix of juice and liquid smoke evenly over the ribs. Cover the pan and place in a refrigerator or cold spot for 4-8 hours. The longer this rests on the meat, the more flavor your mouth receives.


After the rest time has passed, pull the ribs out of the refrigerator and uncover. Preheat the over to 325°. The ribs will cook a total of 2 1/2 hours. It’s low and slow for a cut like this. After the first hour, you can start to baste the ribs with the BBQ sauce(recipe below) every 25 minutes.  This gives the ribs more flavor and very juicy. If you can’t be home during this time, great news! You can put them in the crock pot. Cut them into four pieces instead of two so you can lay them down easier. Place about 2 tbsp of orange juice at the bottom so they don’t lack moisture. You won’t be able to baste them with sauce through the cooking process but you can add it towards the end.



Apple Spice BBQ Sauce

  • 1/2 cup Apple cider or juice
  • 2 tbsp All Purpose flour
  • 1/8 tsp Garlic salt
  • 1/2 tsp Pepper
  • 4 tbsp Ketchup or chili sauce
  • 1/8 tsp Onion powder
  • 1/8 tsp Paprika
  • 1/8 tsp Cayenne pepper
  • 1/8 tsp Red pepper flakes *optional
  • Dash of Chili powder
  • 1/4 cup Brown sugar
  • 1/4 cup Apple cider vinegar (more or less)
  • 2 Garlic cloves grated
  • Dash of Ground ginger
  • Dash of Cinnamon
  • Dash of Ground Nutmeg
  • Dash of Liquid Smoke (mesquite or hickory)
  • Splash of Honey Bourbon Whiskey *optional


Combine the flour and apple cider/juice in a pot over medium to high heat. Stir until combined. Add all the ingredients and heat until boiling. Stir constantly will boiling for 1 minute. Remove the pan from heat to cool. The sauce will thicken as it cools. As the recipe is, it is a thinner sauce. If you want it thicker, add another tbsp of flour to the mix at the beginning. (This is an all purpose BBQ sauce and can be used for other recipes.) Enjoy the taste of the south!






2 Comments Add yours

  1. Wendy says:

    These look absolutely delicious! x

    Liked by 1 person

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