Orange Dijon Ribs
Orange Dijon Ribs will take your grilling game to the next level with the delicious marinade and glaze made with orange juice, dijon mustard and rosemary. The flavor combination is amazing with the tender and juicy baby back ribs.
Baby back ribs are one of the most requested dinners when we the whole family is coming for dinner. They are so simple to throw on the grill with some hickory or oak for smoky and delicious ribs.
How to Make Orange Dijon Ribs
Mix up the marinade in a jar
- Orange Juice
- Brown Sugar
- Dijon Mustard
- Olive Oil
- Granulated Garlic
- Minced Rosemary
- Black Pepper
- Kosher Salt
- Lay ribs on a clean baking sheet and pat dry with paper towels.
- Brush all sides with marinade and set aside while you prepare the grill to a 300° fire with hickory, pecan or oak for smoke flavor.
- Place ribs over indirect fire and brush with remaining marinade.
- Close the grill and cook for 1 to 2 hours or until internal temperature reaches 180° – 185° with a digital thermometer.
- Remove from grill and allow to rest 10 minutes before slicing.
How to Store and Reheat Ribs:
Store leftover ribs wrapped in a couple of layers of plastic wrap and a layer of foil. Ribs will keep refrigerated for up to 3 days.
To Reheat:
Set ribs out to come to room temperature about 30 minutes before reheating. Place on a baking sheet and cover with foil. Bake at 250° until ribs reach 135°.
Must Try Grilled Ribs
Must Try Rib Recipes to make on your backyard grill. Tender, flavorful and delicious recipes that are sure to be a hit with the crowd.
Brown Sugar Dijon Ribs are cooked until tender with a 2 step grilling method. Smoked with pecan chunks and glazed in a quick sweet dijon sauce.
Sticky, sweet and delicious. These ribs are over the top amazing and a tried and true favorite. One of our most popular recipes.
Our classic mustard bbq sauce slathered over slow cooked ribs is a fantastic dinner that you just can't get enough of.
Smoked spare ribs are flavorful and delicious with an incredible brown sugar and garlic rub, smoked to perfection.
These delicious short ribs get an amazing layer of flavor from our favorite coffee and brown sugar marinade. Tender, juicy and delicious!
Best Side Dishes to Serve with Ribs:
Grilled Asparagus is my favorite side on the grill. Smothered in tasty garlic butter and cooks up quickly while you are grilling your main dish.
Grilled Corn on the Cob made in a foil packet with delicious garlic butter is super easy, especially to feed a crowd.
Grilled Mexican Street Corn is an irresistible side dish for any meal on the grill. The grilled corn is layered with a creamy and delicious sour cream sauce with cotija cheese and cilantro.
Grilled Potatoes are crazy delicious. Baked potato boats stuffed with cheese and everything bagel seasonings. So flavorful!
The flavor combination of the smoky pork ribs and the orange, dijon and rosemary glaze is hard to beat. Give this easy recipe a try next time you fire up your grill!
If you love this Recipe as much as I do, please leave a comment and a five star review, and be sure to help me share on Pinterest!
Orange Dijon Ribs
Ingredients
- 2 racks baby back ribs
- 1 cup orange juice
- 3 tablespoons dijon mustard
- 2 tablespoons olive oil
- 2 tablespoons brown sugar
- 2 tablespoons minced rosemary
- 2 tablespoons granulated garlic
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
Instructions
- In a jar mix orange juice, dijon mustard, olive oil, brown sugar, rosemary, garlic, salt and pepper together.
- Pat ribs dry with paper towels and place on a baking sheet.
- Brush ribs on all sides with marinade. Reserve remaining marinade for grilling.
- Prepare a grill fire to 300° with hickory, pecan or oak for smoke flavor.
- Place ribs over indirect heat.
- Brush with remaining marinade.
- Cook ribs with the lid closed until internal temperature reaches 180° - 185°.
- Remove from grill and allow to rest for 10 minutes before slicing.
