Ribs with Ancho Marmalade Rub Recipe

Recipe Category: Asian

Ribs With Ancho Marmalade Rub Recipe


  • 2 sides pork baby back ribs or your favorite ribs


  • 4 ancho chiles
  • 1/2 cup orange marmalade
  • 1/2 cup wine vinegar
  • 1/4 cup dark soy sauce
  • 1/4 cup olive oil
  • 1 tablespoon Asian chile sauce
  • 1/4 cup finely minced ginger
  • 1/4 cup minced green onions green and white parts
  • 1/4 cup chopped cilantro sprigs


  1. Place the ribs, meaty side down, on a flat surface.
  2. Using your fingernail, loosen a little of the membrane along the end of the last rib bone.
  3. Then, grasp the membrane firmly with a paper towel (so that the membrane doesn’t slip from your grip).
  4. Holding the ribs down with the other hand, pull the membrane away.
  5. If it doesn’t pull away in one piece, dislodge any remaining membrane, grip it with a paper towel, and pull the membrane away.
  6. Then place the ribs in a rectangular dish or baking pan.
  7. To make the rub, place the ancho chiles in a bowl and cover with boiling water.
  8. Place a small saucer on the chiles to submerge them.
  9. After 30 minutes, stem the chiles and wash away the seeds.
  10. Transfer the chiles to an electric blender and add the marmalade, vinegar; soy sauce, olive oil, chile sauce, and ginger.
  11. Liquefy.
  12. Transfer to a bowl.
  13. Stir in the green onions and cilantro.

Makes 1 3/4 cups.

  1. Coat the ribs evenly on both sides with half the rub.
  2. Marinate the ribs, refrigerated, for at least 15 minutes.
  3. For more flavor marinate for up to 8 hours.
  4. Reserve remaining rub to serve as a sauce for the ribs.
  5. If using a gas barbecue, preheat it to medium (325F).
  6. If using charcoal or wood, prepare a fire.
  7. When the coals or wood are ash covered, push them to the outside of the grill.
  8. Place a pan of water in the bottom of the grill among the coals, and cover the coals with the cooking grate.
  9. Place a rib rack on the cooking grate and add the ribs.
  10. Alternatively, brush the cooking grate with a flavorless cooking oil, such as safflower oil, and then lay the ribs meaty side up in the center of the grill.
  11. Cover the grill.
  12. Regulate the heat so it remains at a medium temperature.
  13. Occasionally during cooking, baste the ribs with extra marinade.
  14. Grill the ribs until the meat begins to shrink from the ends of the rib bones.

Approximate Grilling Times.pork baby back ribs and country-style spareribs, 75 minutes; spareribs and beef ribs, 90 minutes; lamb ribs, 40 minutes.

  1. Occasionally during cooking, baste the ribs with the marinade, stopping 15 minutes before removing the ribs from the grill.
  2. To serve, cut each side of ribs in half, into 3 sections, or into individual ribs.
  3. Transfer the ribs to a heated serving platter or 4 heated dinner plates and serve them at once, accompanied by the reserved sauce.

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