Orange Pineapple Marinated Ribs are a bright, flavorful baby back ribs recipe perfect for weekend cookouts and summer barbecues. A citrus-pineapple marinade helps tenderize the meat while a reduced glaze adds a glossy, sweet-tangy finish that complements smoky pork.
Baby back ribs are simple to prepare on a grill or smoker. Marinating keeps the ribs juicy during cooking and infuses them with citrus and tropical notes. Cutting racks in half makes them easier to handle and helps them fit smaller grills.
Ingredients Needed for Orange Pineapple Marinated Ribs:
- Baby back ribs (2 racks)
Orange Pineapple Marinade and Glaze:
- Olive oil (2 tablespoons)
- Fresh garlic (4 cloves, minced)
- Orange juice (3 cups)
- Pineapple juice (3 cups)
- Brown sugar (6 tablespoons)
- Ground ginger (2 tablespoons)
- Ground rosemary (1 tablespoon)
- Dried thyme (1 tablespoon)
- Kosher salt and black pepper to taste
- Ground chili flakes (about 1/8 teaspoon)
How to Make the Marinade and Glaze
- Warm the olive oil in a small saucepan over medium heat. Add the minced garlic and cook for about 2 minutes until fragrant.
- Whisk in the orange juice, pineapple juice, and brown sugar until the sugar dissolves.
- In a small bowl, mix the ground ginger, rosemary, thyme, salt, and pepper. Stir the spice blend into the saucepan.
- Bring the mixture to a boil, then lower the heat and simmer until reduced and slightly thickened, about 45 minutes.
- Remove from heat and stir in the chili flakes.
- Set aside 1 cup of the reduced marinade and return it to a small saucepan. Continue reducing over low heat for another 30 minutes to concentrate it into a glaze for finishing the ribs.
- Cool the remaining marinade to room temperature or chill in the refrigerator before using it to marinate the ribs.
Both the marinade and the glaze can be made up to one week in advance and stored in an airtight container in the refrigerator.
How to Marinate the Ribs
- Trim any excess membrane from the back of the racks if needed, then cut each rack in half for easier handling.
- Pat the ribs dry with paper towels. Place two halves in a large resealable bag (one bag per two halves).
- Pour half of the cooled marinade into each bag so the ribs are well coated. Press out excess air and seal the bags.
- Massage the bags a few times to distribute the marinade. Refrigerate for 1–2 hours, turning the bags every 30 minutes to ensure even coverage.
How to Cook Marinated Ribs
- Prepare a grill or smoker to maintain an indirect cooking temperature around 325–350°F. Use hardwood lump charcoal and add pecan or hickory chunks for a mild, complementary smoke.
- Remove ribs from the marinade and discard any used marinade. Place the ribs on the grill over indirect heat with the bone side down.
- Close the lid and cook for about 1 hour 15 minutes, checking periodically. Continue cooking until the internal temperature reaches about 190–200°F, or until tender when probed with a thermometer.
- Transfer the ribs to a rimmed baking sheet and let them rest for about 10 minutes.
- Slice between the bones with a sharp knife, brush generously with the reserved glaze, and serve immediately.
Grilling Notes
- Recommended grill: Big Green Egg Large or any grill that holds steady low heat
- Fuel: Hardwood lump charcoal
- Wood: Pecan or hickory chunks
- Target grill temperature: 325–350°F
Cooking ribs low and slow yields tender meat and deep flavor. This method works well for baby back ribs and can be adapted for spare ribs with slightly longer cook times.
How to Store and Reheat
Store leftover ribs in an airtight container or zip-top bag in the refrigerator for up to 4 days.
To reheat, brush ribs with extra glaze if desired, wrap tightly in aluminum foil, and warm in a 350°F oven for about 15 minutes. Alternatively, reheat in an air fryer at 350°F for 3–5 minutes until warmed through.
What to Serve with Ribs
Classic sides that pair well with these ribs include grilled corn on the cob, potato salad, and smoked mac and cheese. Bright, creamy, or smoky sides balance the citrus glaze and smoky pork.
Summary
These Orange Pineapple Marinated Ribs deliver a sweet-tangy citrus glaze with a hint of heat and aromatic herbs. They’re easy to prepare in advance, grill to tender perfection, and finish with a sticky glaze that elevates any backyard barbecue menu.
Marinated Ribs
Ingredients
- 2 racks baby back ribs
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 3 cups orange juice
- 3 cups pineapple juice
- 6 tablespoons brown sugar
- 2 tablespoons ground ginger
- 1 tablespoon ground rosemary
- 1 tablespoon dried thyme
- 1/8 teaspoon ground chili flakes
- Kosher salt and black pepper, to taste
Instructions
- Add olive oil and minced garlic to a small pan and cook about 2 minutes over medium heat.
- Whisk in orange juice, pineapple juice, and brown sugar.
- Combine ginger, rosemary, thyme, salt, and pepper in a bowl and stir into the pan.
- Bring to a boil, then reduce to a simmer and cook until reduced, about 45 minutes.
- Remove from heat and stir in chili flakes. Reserve 1 cup and reduce it further over low heat for 30 minutes to make a glaze.
- Cool remaining marinade before using. Cut each rack in half, pat dry, and place halves into large resealable bags.
- Pour marinade over ribs, remove excess air, seal, and refrigerate 1–2 hours, turning every 30 minutes.
- Preheat grill to 325–350°F and add pecan or hickory for smoke if desired. Place ribs over indirect heat and discard used marinade.
- Cook with the lid closed about 1 hour 15 minutes, until internal temperature reaches 190–200°F and ribs are tender.
- Rest ribs 10 minutes, slice between bones, brush with the reserved glaze, and serve immediately.
Notes
Store leftovers in an airtight container in the refrigerator up to 4 days. To reheat, brush with glaze, wrap in foil and warm at 350°F for about 15 minutes or reheat briefly in an air fryer.