I need my ribs to be three things: (1) so tender the bones fall out as I’m slicing them, (2) so sticky everyone requires 4–5 napkins, and (3) so balanced between sweet and spicy that I keep coming back for more. These pork spareribs—baked for a few hours, then grilled—hit every mark thanks in large part to a glaze made from orange marmalade, chipotles in adobo, and lime juice at the last minute for a final bit of brightness.
These ribs also make a great entertaining main because they are fully cooked before they hit the grill, eliminating all the anxiety you might feel about getting meat to a certain temperature over an open flame. You’re grilling for vibes only—flip them and pull them as soon as they’ve hit your desired degree of char.
These ribs are easiest to grill (and stick the least to grill grates) if they’re grilled from room temperature rather than warm. Give yourself enough time to let the ribs cool from the oven before grilling if you’re doing it all in one day; they’re even better if baked the day before and chilled overnight still wrapped in foil. Just unwrap and throw directly on the grill when you’re ready to go.
Recipe information
Total Time
4 hours 20 minutes
Yield
6–8 servings
Ingredients
Preparation
Step 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. St. Louis–style pork spareribs (about 3 racks) dry with paper towels and sprinkle brown sugar mixture all over (even edges), patting to adhere to meat as much as possible. Wrap each rack tightly in foil; crimp edges together to seal. Place on a rimmed baking sheet and chill at least 1 hour and up to 12 hours.
Step 2
Place a rack in middle of oven and preheat to 300°. Bake ribs (directly from refrigerator, still wrapped in foil on baking sheet) until meat is very tender, 2½–3 hours. Unwrap and carefully pour off any accumulated liquid. Let cool.
Step 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 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.)
Step 4
Prepare a grill for medium-high heat; oil grate with vegetable oil. Brush one side of ribs with sauce; place on grate, sauce side down. Brush other side with sauce. Grill, turning halfway through, until charred in spots, 7–9 minutes. Transfer to a cutting board.
Step 5
Whisk ¼ cup fresh lime juice into 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.
Step 6
Do Ahead: Ribs can be baked 1 day ahead. Rewrap once cool and chill.
Recipe notes
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