Chipotle-Citrus Ribs

Memorial Day is a time to honor and remember the men and women who gave their lives in service to our country. It is also a weekend when families, friends, and neighbors come together to share a meal, enjoy each other’s company, and appreciate the freedoms that make those moments possible. As the unofficial start of summer and the high season of outdoor cooking, Chipotle-Citrus Ribs offer a flavorful way to celebrate the holiday while creating lasting memories around the grill.

Rich, meaty ribs meet the bright flavors of fresh citrus and the smoky character of chipotle peppers, creating a combination that feels both bold and inviting. Whether you’re hosting a backyard cookout or enjoying a relaxed afternoon on the patio, this recipe delivers the kind of flavor that encourages everyone to pull up a chair and stay awhile.

Fresh orange and lime bring a lively contrast to the savory richness of the pork, while chipotle peppers add depth and a gentle kick. During cooking, the glaze develops layers of sweet, smoky, and tangy flavors that caramelize beautifully on the surface. The result is tender meat with a flavorful bark and just enough spice to keep everyone reaching for another bite.

Outdoor cooking has a way of turning an ordinary weekend into something more memorable. Whether you’re hosting a holiday gathering or preparing dinner on a warm evening, recipes like this provide another reason to spend more time outside. The aroma of ribs slowly cooking over the fire, paired with good company and open-air dining, captures much of what people love about life around the grill.

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Memorial Day invites us to appreciate time together, enjoy the outdoors, and reflect on the freedoms that make those moments possible. These Chipotle-Citrus Ribs bring bold flavor and backyard tradition to the table, making them a memorable centerpiece for the holiday weekend and a delicious way to welcome another season of grilling.

Serves 6-8

Chipotle-Citrus Ribs Ingredients

• ¼ cup (packed; 50 g) light or dark brown sugar
• 3 Tbsp. garlic powder
• ¼ cup plus 1 tsp. Diamond Crystal or 2 Tbsp. plus 2½ tsp. Morton kosher salt
• 3 Tbsp. plus 2 tsp. cumin
• Freshly ground pepper
• 7–8 lb. St. Louis–style pork spareribs (about 3 racks)
• 5–6 canned chipotles in adobo sauce, plus 2 Tbsp. adobo sauce
• 1¼ cups orange marmalade (from a 13-oz. jar)
• 1 cup fresh orange juice
• Vegetable oil (for grill)
• ¼ cup fresh lime juice
• Cilantro leaves with tender stems and lime wedges (for serving)

Chipotle-Citrus Ribs Directions

1. Combine ¼ cup (packed; 50 g) light or dark brown sugar, 3 Tbsp. garlic powder, ¼ cup Diamond Crystal or 2 Tbsp. plus 2 tsp. Morton kosher salt, and 3 Tbsp. cumin in a medium bowl; season with freshly ground pepper. Pat 7–8 lb. of St. Louis–style pork spareribs (about 3 racks) dry with paper towels, then sprinkle the brown sugar mixture all over (even the edges), patting to help it adhere to the meat as much as possible. Wrap each rack tightly in foil, then crimp the edges to seal. Place on a rimmed baking sheet and chill at least 1 hour and up to 12 hours.
2. Place a rack in the middle of the oven and preheat to 300°. Bake ribs (still wrapped in foil, directly from the refrigerator) on a baking sheet until very tender, 2½–3 hours. Unwrap and carefully pour off any accumulated liquid. Let cool.
3. Meanwhile, process 5–6 canned chipotles in adobo sauce, plus 2 Tbsp. adobo sauce, 1¼ cups orange marmalade (from a 13-oz. jar), 1 cup fresh orange juice, and the remaining 2 tsp. cumin and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a blender until smooth. Transfer to a small saucepan and cook over medium-high heat, whisking occasionally, until slightly thickened, 5–7 minutes. (It will continue to thicken as it cools and should reach the consistency of barbecue sauce.)
4. Prepare a grill for medium-high heat; oil the grate with vegetable oil. Brush one side of the ribs with sauce; place on the grate, sauce side down. Brush the other side with the sauce. Grill, turning halfway through, until charred in spots, 7–9 minutes. Transfer to a cutting board.
5. Whisk ¼ cup fresh lime juice into the remaining sauce. Cut between ribs to separate, then brush both sides with sauce. Arrange on a platter and scatter cilantro leaves with tender stems around. Serve with lime wedges for squeezing over.

Do Ahead: Ribs can be baked 1 day ahead. Rewrap once cool and chill.

Taken from bonappetit.com