This two-step recipe creates meltingly tender ribs. They’re first simmered in a savoury orange-juice mixture, then grilled for added smokiness and smothered with a rich orange glaze.
Ribs and sauce can be made up to 3 days ahead and stored separately. Before grilling, bring ribs to room temperature. Reheat sauce. Continue as directed above in step 3.
Skip Grilling Completely
Once ribs are tender, remove to a large bowl. Boil orange-juice mixture, then pour over ribs. The extra step of grilling isn’t necessary, but does add a wonderful smoky barbecue flavour.