BBR

Had you already figured out that the title “BBR” stood for baby back ribs?  It’s my shortcut name for one of my favorite foods. Seems like it’s the favorite of quite a few people.  When we made these ribs in kids’ classes last month, we all broke into the that little tune that sticks in your brain all day long once you hear it….. “I want my baby back, baby back, baby back…. I want my baby back, baby back, baby back….I want my baby back, baby back, baby back….Chili’s baby back ribs…”   

(Click the link above for a retro Justin Timberlake and Co. take on the snappy song – or this link for a more traditional version.)

Sing now, and thank me later…

 Citrus Baby Back Ribs

6 pounds pork baby back ribs
2 tablespoons cornstarch
2 tablespoons brown sugar
1 tablespoon minced fresh mint
1/2 teaspoon salt
3 cups orange juice, divided
1 lemon, zest finely grated, and then juiced
1 lime, zest finely grated, and then juiced
1/2 cup purchased barbecue sauce

Combine cornstarch, brown sugar, mint, and salt in a medium saucepan; gradually stir in 2 cups of the orange juice, along with the lemon and lime juices.

Cook, stirring, until thickened, about 5 minutes. Remove from heat; stir in lime and lemon zest; leave sauce in the saucepan and set aside.  Heat oven to 250 degrees.

Lay ribs on a rack in a large shallow pan; salt and pepper to taste. Pour the remaining 1 cup of orange juice into the pan, cover the pan tightly with foil, and roast in the oven for about 2 hours, or until tender.

Prepare a medium-hot fire on the grill.  Brush ribs with citrus sauce.  Grill ribs directly over the fire, turning frequently and brushing generously with sauce until ribs are well glazed about 10 minutes.

Remove to a platter, tent with foil, and let rest for 5 minutes.  While ribs rest, return the saucepan with the remaining sauce to the stove and place over low heat.  Stir in the barbecue sauce until heated through.

Slice ribs between the bones and serve with the citrus barbecue sauce for dipping.

Serves 4