Tangerine Teriyaki Ribs

Note: recipe requires about 4 to 8 hours to marinade and cook depending on preferences. See end of recipe for shorter method.
Good ribs can't be hurried.

Ingredients:

3 racks pork baby back ribs or 4 lbs of boneless pork ribs (my preference)
2 cups tangerine juice
2 packets (1.06-ounce) ginger teriyaki marinade mix

For Sauce:
1 cup tangerine juice (recommended: Harvest)
1 cup barbeque sauce (recommended: Cattleman's)

Directions:

• Preheat oven to 200 F.


• Rinse ribs with cold water and pat dry. Remove thin membrane from the back of ribs. For easier cooking, you might cut ribs into smaller sections of 3 ribs each. Not needed if boneless ribs are used.


• Place ribs in a large shallow pan and set aside.


• In a bowl, combine 2 cups tangerine juice and both packets of ginger-teriyaki mix. Pour marinade mixture over ribs.


• Cover and let marinate in the refrigerator for 1 to 3 hours.


• Remove ribs from refrigerator and allow ribs to come up to room temperature (about 30 minutes).


• Remove ribs from marinade mixture, but do not discard marinade.


• Tear 2 sheets of aluminum foil at least 15 inches long. Place one on top the other.


• Place 4 sections of boneless or 2 sections of bone in ribs in the middle of the foil.


• Taking the top sheet of foil from the ends lift and bring the ends together above the ribs.


• Roll the ends of the foil downward to enclose the ribs.


• Roll up the sides of the foil to seal the ribs inside.


• Repeat this process with the bottom sheet of foil being careful not to puncture foil with the bones. The idea is to keep the juices inside.


• Place the ribs on a broiler pan


• Bake in oven at 200 degrees for 4 hours.

A glass of wine or a pint of ale would be appropriate now.

• While ribs are cooking, make sauce by first adding rib marinade to a saucepan.


• Bring to a boil for 5 minutes over high heat.


• Reduce heat to medium and add the tangerine juice and BBQ sauce.


• Simmer 10 minutes and remove from heat.
  

• About 20 minutes before ribs are done, remove ribs from oven.


• Turn over to broil.


• Open foil and carefully remove ribs, place them back on broiler pan. Discard foil.


• Baste ribs with barbecue sauce.


• Broil about 10 minutes until sauce has darkened. Do not burn.


• Remove pan and turn ribs over and brush on more sauce and repeat. Broil an additional 10 minutes. Cut into portions and serve hot with sauce on the side.
  

Note: Optional cooking methods:

• For shorter cooking time: Prepare and marinate ribs as directed. Preheat oven to 350 degrees F. Bake preheated oven for 1 hour. Remove, baste and broil ribs as above. They won't be as tender, but they're still pretty good.


• On a grill: Set up grill for indirect cooking over medium heat (no heat source directly under ribs). Place ribs in rib rack over drip pan on hot grill. Add a handful of hickory chips (soaked in water for 1 hour) to smokebox or each pile of hot coals. Cover grill. Rotate ribs around rack every 30 minutes. If using charcoal, add 10 briquettes to each pile of coals and another handful of soaked hickory chips every hour. Cook 2 to 2 1/2 hours. About 20 minutes before ribs are done, remove ribs from rib rack and lay meat side down on grill. Generously brush with sauce and pile ribs in center of grill over drip pan. Cover and cook 10 minutes. Turn ribs and brush on more sauce and repeat. Cook an additional 10 minutes.