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These candied ribs start low and slow in foil until they are fall-apart tender, then get lacquered with a sticky tangerine, brown sugar and chipotle glaze. They are sweet, smoky and a little spicy, and they look like a holiday centerpiece.
They are built on my Easy Oven Baked Ribs, so the method is the same one I have made for years. The glaze is what changes everything. Fresh tangerine juice and zest keep it bright, while the chipotle and adobo give it a slow, smoky heat.
They work in the oven or on the grill, which makes them easy to fit around a busy holiday menu.
What Goes Into Candied Ribs
- Ribs. One rack of baby back or St. Louis-cut ribs, about 3 pounds.
- Mustard. Dijon or yellow. It helps the rub stick and you will not taste it at the end.
- BBQ rub and dark brown sugar. Any rub you like, mixed with brown sugar for the first layer of caramelization.
- Tangerines. Fresh juice and zest for the glaze. They are in season now, peaking December through January. Orange works if you cannot find them.
- Chipotle in adobo. The sauce and the peppers bring the smoke and heat.
- Honey, garlic, cider vinegar and butter. These round out the glaze and give it that shine.
How to Make Candied Ribs
Prep the ribs. Pull the membrane off the back of the rack so the ribs get tender and the seasoning gets in.
Season. Rub mustard all over, then press the rub and brown sugar mixture onto both sides.
Bake low and slow. Wrap the rack tightly in foil and bake at 350°F for 2 1/2 hours, until tender.
Make the glaze. While the ribs bake, simmer the tangerine juice, zest, sugar, honey, chipotle and the rest until syrupy and reduced by about half. Stir in the butter.
Candy them. Unwrap, brush generously with glaze and bake at 375°F, brushing every 5 minutes. A quick broil at the end gives the most shine.
Tips for Better Candied Ribs
- Do not skip the membrane. It is the difference between ribs that pull apart and ribs that fight back.
- Watch the broiler. The sugar in the glaze goes from glossy to burnt in seconds.
- Glaze right before serving. A final brush keeps them sticky and shiny on the table.
- Want less heat? Use half the chipotle, or only the adobo sauce.
How to Make Them on the Grill
Season and wrap the rack the same way. Grill over indirect medium heat, about 300 to 325°F with the lid closed, for 2 to 2 1/2 hours until tender. Unwrap, move to direct medium heat and brush with glaze, turning and brushing every few minutes for 10 to 15 minutes until sticky and lightly charred.
Make Ahead and Storage
The glaze keeps up to 1 week in the fridge. You can bake the ribs in foil a day ahead, refrigerate, then glaze and finish them in a hot oven before serving. Leftovers keep 3 to 4 days covered in the fridge.
Frequently Asked Questions
Can I use oranges instead of tangerines?
Yes. Orange juice and zest work the same way, the glaze is just a little less sweet.
Are these very spicy?
They have a gentle, smoky heat. Cut the chipotle in half if you are serving kids.
Baby back or St. Louis?
Either works. St. Louis ribs are meatier, while baby backs cook a little faster.
More for the Holiday Table
Holiday Recipes
Candied Yams with Marshmallows
Side Dishes
Cornbread Dressing
Holiday Recipes
Juicy Cajun Butter Turkey
Dessert
Honey Butter Cornbread
Candied Ribs with Tangerine Chipotle Glaze
Ingredients
For the ribs
- 1 rack baby back or St. Louis-cut ribs about 3 lb
- 1/4 cup Dijon or yellow mustard
- 1/4 cup BBQ rub seasoning any kind
- 1/4 cup dark brown sugar
For the tangerine chipotle glaze
- 3/4 cup fresh tangerine juice or orange
- 1 1/2 teaspoons finely grated tangerine zest plus more for garnish
- 1/4 cup packed dark brown sugar
- 1/4 cup honey
- 2 tablespoons chipotle in adobo sauce
- 1 garlic clove grated
- 1 tablespoon apple cider vinegar
- 1 tablespoon unsalted butter
- 1/4 teaspoon kosher salt
- Sliced green onions for garnish
Instructions
- Prep the ribs. Heat the oven to 350°F. Remove the membrane from the back of the rack. Mix the rub and brown sugar.
- Season. Rub the mustard all over the ribs, then press the rub mixture evenly onto both sides.
- Bake low and slow. Place the rack meat side up on a lined sheet pan, wrap tightly in foil and bake for 2 1/2 hours, until tender.
- Make the glaze. While the ribs bake, simmer the tangerine juice, zest, brown sugar, honey, chipotle sauce, garlic, vinegar and salt in a saucepan over medium heat for 8 to 10 minutes, stirring often, until syrupy and reduced by about half. Stir in the butter.
- Candy them. Raise the oven to 375°F. Unwrap the ribs, brush generously with glaze and bake uncovered 15 to 20 minutes, brushing again every 5 minutes. For extra shine, broil 1 to 2 minutes at the end, watching closely.
- Rest and serve. Rest 10 minutes, then slice between the bones. Brush with a final coat of glaze and finish with tangerine zest and green onions.
We have to double this next time! My biys went crazy for these ribs. The tangerine sauce balances out the rich ribs so perfectly. New fam favorite right here!