Smoked pork ribs in tangerine marinade

Votes: 1

How to cook - Smoked pork ribs in a tangerine marinade

Time: 6 hours 10 minutes
Complexity: easily
Servings: 4

To add a citrusy twist to these Asian-inspired pork ribs, Sandra Lee suggests adding tangerine juice to the teriyaki marinade and basting the ribs with barbecue sauce a few minutes before they're done. You can grill them on an outdoor grill or in the oven. Both methods are delicious, but grilling them will result in a smoky flavor.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Marinade

3 layers of pork ribs
2 cups of tangerine juice
2 x 30g packets of teriyaki ginger marinade mix
Additionally: 2 cups hickory chips, soaked in water for at least 1 hour

Sauce

1 cup of tangerine juice
1 tbsp. barbecue sauce

Ingredient Substitution Suggestions

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Recipes with similar ingredients: pork ribs, teriyaki sauce, barbecue sauce, tangerines

Cooking the dish according to the recipe:

Rinse the ribs with cold water and pat dry. Remove the thin film from the back of each rib. Place the ribs in a large, shallow dish and set aside.
Marinade:

In a bowl, combine 2 cups of mandarin juice and both packets of teriyaki mix. Pour the marinade over the ribs. Cover and marinate in the refrigerator for 1-3 hours.

Preheat the grill to medium-high heat, using indirect heat (no coals or gas burner directly under the ribs). Remove the ribs from the refrigerator and let them come to room temperature (about 30 minutes).
Remove the ribs from the marinade, but don't discard the marinade. Place the ribs on a rack set over a baking sheet and place them on a hot grill. Add a handful of hickory chips to the smoker or a pile of hot coals. Cover the grill with a lid.
Turn the ribs every 30 minutes. If using charcoal, add 10 briquettes to each pile of coals and another handful of soaked hickory chips every hour. Cook for 2-2.5 hours.
While the ribs are smoking, prepare the sauce:

First, pour the marinade into a saucepan. Bring to a boil over high heat. Reduce the heat to medium and add the mandarin juice and barbecue sauce. Simmer for 10 minutes and remove from heat.
About 20 minutes before the ribs are done, remove them from the grill and place them meaty-side down on the grill. Brush generously with sauce and place the ribs in the center of the grill over the drip tray. Cover and cook for 10 minutes.
Turn the ribs over, brush with sauce, and repeat. Cook for another 10 minutes. Cut the ribs into pieces and serve hot with the sauce.
In the oven:

Prepare and marinate the ribs as directed in the recipe. Preheat the oven to 350°F (175°C). Remove the ribs from the marinade, reserving the marinade, and place them, meaty side up, on a rack in a shallow baking dish. Cover tightly with foil. Bake in the preheated oven for 1 hour. While the ribs are baking, prepare the sauce as directed in the recipe. Remove the ribs from the oven and carefully drain the pan. Continue baking, uncovered, for another 30-45 minutes, or until cooked through, turning occasionally and brushing with the sauce.