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Marinated Ribs

Orange Pineapple Marinated Ribs are a flavorful and delicious baby back ribs recipe for weekend cookouts and summer barbecues. A tangy marinade to tenderize and the glaze adds delicious flavor to the pork ribs.

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Baby back ribs are really quite simple to make on the grill or smoker. Taking the time to marinate the ribs will help keep the ribs juicy while they cook making the best ribs right at home. We also love these Root Beer BBQ Ribs for something a little different on the grill. 

Orange Pineapple Marinated Ribs sliced on a sheet pan

Ingredients Needed for Orange Pineapple Marinated Ribs:

  • Baby Back Ribs

Orange Pineapple Marinade and Glaze:

  • Olive Oil
  • Fresh Garlic Cloves
  • Orange Juice
  • Pineapple Juice
  • Brown Sugar
  • Ground Ginger
  • Ground Rosemary
  • Dried Thyme
  • Kosher Salt
  • Black Pepper
  • Ground Chili Flakes

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How to Make Rib Marinade:

  • In a saucepan add olive oil and minced garlic and cook for about 2 minutes over medium heat.
  • Add orange juice, pineapple juice and brown sugar. Whisk together.
  • In a bowl combine ginger, rosemary, thyme, salt and pepper.
  • Stir into saucepan and continue to cook, bringing mixture to a boil. Lower to simmer and cook until reduced, about 45 minutes.
  • Remove from heat and stir in red pepper.

Orange Pineapple Glaze for grilled ribs in a jar with a grilling brush on a plate

  • Remove one cup of marinade and place in a small saucepan and continue to cook over low heat for another 30 minutes to use as a glaze for cooked ribs.
  • Cool remaining marinade to room temperature or chill in refrigerator before adding to the ribs.

Rib marinade and glaze can be made up to 1 week in advance, stored in an airtight container in the refrigerator.

How to Marinate Ribs:

cutting racks of ribs in half on a sheet pan

Cut each rack of ribs in half. Pat dry with a paper towel and place two halves in a gallon baggie. We cooked 2 racks of ribs and used 2 baggies to marinade the ribs.

orange pineapple marinade for pork ribs in baggies with jar of marinade

  • Pour marinade over ribs.
  • Squeeze out the excess air and seal the bag. Turn over a few times to coat the marinade all over the ribs.
  • Refrigerate for 1 – 2 hours, turning the bags over every 30 minutes.

How to Cook Marinated Ribs:

  • Prepare a grill fire to about 325° using pecan or hickory chunks for smoke flavor.

4 half racks of ribs on a grill

  • Remove from marinade and place ribs on the grill over indirect heat. Discard marinade.
  • Cook with the grill closed for about 1 hour 15 minutes.

grilled ribs - 4 half racks on the grill

  • Check with a digital thermometer, continuing to cook until internal temperature reaches about 200°.

4 half racks of grilled baby back ribs on a baking sheet

  • Remove ribs from grill to a rimmed baking sheet and rest about 10 minutes.

sliced ribs on a baking sheet

  • Slice between the rib bones using a sharp knife.
  • Brush glaze over all sides of ribs and serve immediately.

Grilling Facts for Marinated Ribs:

  • Grill: Big Green Egg Large
  • Heat Source: Hardwood Lump Charcoal
  • Wood: Pecan or Hickory
  • Grill Temperature: 325° 

Cooking ribs low and slow will yield the best results for tender ribs. This easy recipe is great for baby back ribs or spare ribs.

How to Store and Reheat:

Store leftover ribs in an airtight container or ziptop bag in the refrigerator up to 4 days.

To reheat, brush with additional glaze if desired. Wrap in aluminum foil and heat in a 350° oven for about 15 minutes or place in an air fryer for about 4 minutes at 350°. 

More Delicious Rib Recipes to Try:

Dr Pepper Jalapeno BBQ Ribs are baby back ribs that are sliced before cooking. They are seasoned with a dry rub and coated in homemade sweet and spicy bbq sauce. A must-try recipe for barbecue ribs.

Baby Back Ribs with Brown Sugar Dry Rub is one of our favorites for summer cookouts and family get togethers. Tender, juicy and so flavorful. Serve with our sweet and tangy barbecue sauce for an epic rib recipe.

Smoked Short Ribs are a hearty and delicious meal that everyone loves. Made with a delicious brown sugar and coffee marinade, these beef ribs are like nothing you’ve ever tried.

Asian marinades and Korean barbecue marinades are also delicious for grilled ribs. Made with soy sauce and sesame oil and orange juice for an amazing dinner.

If you have a pressure cooker, this Instant Pot Ribs recipe is a great method when you don’t have time to grill.

plate with potato salad and 3 baby back ribs

What to Serve with Ribs:

Grilled Corn on the Cob, Potato Salad and Smoked Mac and Cheese are our favorite sides for ribs or any meal on the grill. 

sheet pan of sliced ribs and orange pineapple glaze

Delicious pork ribs are perfect to add to any cookout menu and it’s just as easy to cook two racks of ribs as it is one. Cutting the racks in half makes it easier to fit onto a smaller grill if needed. The orange pineapple marinade and glaze adds the perfect balance of flavor to the smoky ribs.

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Marinated Ribs cut up on a baking sheet
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4.67 from 3 votes

Marinated Ribs

Orange Pineapple Marinated Ribs are a flavorful and delicious baby back ribs recipe for weekend cookouts and summer barbecues. A tangy marinade to tenderize and the glaze adds delicious flavor to the pork ribs.
Prep Time1 hour
Cook Time1 hour 30 minutes
Additional Time2 hours
Total Time4 hours 30 minutes
Course: Ribs
Cuisine: American
Keyword: citrus marinated ribs, how to marinate ribs, orange pineapple marinated ribs
Servings: 2 racks ribs
Calories: 330kcal
Author: Milisa

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
  • teaspoon ground chili flakes

Instructions

  • Add olive oil and minced garlic to a small pan and cook for about 2 minutes over medium heat.
  • Whisk in orange juice, pineapple juice and brown sugar.
  • In a bowl combine ginger, rosemary, thyme, salt and pepper.
  • Stir into sauce and continue to cook, bringing mixture to a boil. Lower to simmer and cook until reduced, about 45 minutes.
  • Remove from heat and stir in red pepper.
  • Remove one cup of marinade and place in a small saucepan and continue to reduce low heat for another 30 minutes to use as a glaze for cooked ribs.
  • Cool remaining marinade to room temperature or chill in a metal bowl in refrigerator.
  • Cut each rack of ribs in half. Pat dry with paper towels and place two halves each in 2 gallon bags.
  • Pour half of marinade over each bag of ribs.
  • Carefully press out air and seal the bag. Turn over a few times to coat ribs in marinade.
  • Refrigerate for 1 - 2 hours, turning the bags over every 30 minutes.
  • Prepare a grill fire to about 350° using pecan or hickory for smoke flavor.
  • Remove ribs from marinade and place ribs on the grill over indirect heat. Discard marinade.
  • Cook with the grill closed for about 1 hour 15 minutes.
  • Check with a digital thermometer, continuing to cook until internal temperature reaches about 190- 200°.
  • Remove ribs from grill onto a rimmed baking sheet and rest about 10 minutes.
  • Slice between the rib bones.
  • Brush reserved glaze over ribs and serve immediately.

Notes

Store leftover ribs in an airtight container or ziptop bag in the refrigerator up to 4 days.
To reheat, brush with additional glaze if desired. Wrap in foil and heat in a 350° oven for about 15 minutes or place in an air fryer for about 4 minutes at 350

Nutrition

Serving: 1g | Calories: 330kcal | Carbohydrates: 29g | Protein: 16g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 10g | Cholesterol: 53mg | Sodium: 164mg | Fiber: 1g | Sugar: 23g

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