| | Directions | | Place ribs in large dutch oven or kettle with enough boiling water to cover. Add 1 teaspoon salt, orange and onion and cook 45 to 60 minutes. Alternately, wrap ribs in layers of foil with salt, orange and onion and bake at 200 degrees for an hour and a half or until done. Combine remaining ingredients in saucepan, stirring until boiling. Decrease heat to simmer and continue to stir and reduce sauce for 20 minutes. Drain ribs, discarding orange and onion slices and place on grill over low heat. Baste with sauce and turn every 10 minutes or so, basting at every turn. Cook 35-40 minutes on grill. |
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Prep Time: 2 hours
Cook Time: 2 hours
|  | | Ingredients | | - | | 4 pounds pork back ribs |
| - | | 1 teaspoon salt |
| - | | 1 orange, thinly sliced |
| - | | 1 medium onion, thinly sliced |
| - | | 2 cups orange juice |
| - | | 2 cups dark brown sugar, packed |
| - | | 1/3 cup worcestershire sauce |
| - | | 2 cups catsup |
| - | | 1 clove garlic, crushed |
| - | | 1 teaspoon salt |
| - | | 1 teaspoon paprika |
| - | | 1 teaspoon black pepper |
| - | | 2 teaspoons chili powder |
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