These smoked orange ribs combine Asian-inspired flavors with classic BBQ for a delicious, crave-worthy result. If you enjoy smoked ribs and sticky orange chicken, these ribs will likely become a new favorite.
Orange Ribs on the Smoker
We draw inspiration from many cuisines when creating BBQ recipes. Combining two family favorites — orange chicken and smoked ribs — led to this recipe. The result is tender, juicy ribs that pull cleanly from the bone, finished with an orange braise and a sticky, balanced glaze that’s tangy, sweet, and slightly spicy.
Orange Glazed BBQ Ribs
The key is the orange glaze: a sticky, Asian-style sauce that brings the flavors together. Below are the components you’ll need for the glaze. Full amounts appear in the recipe card later in the post.
- Sesame oil
- Chili flakes
- Minced garlic
- Minced fresh ginger
- Sugar
- Brown sugar
- Orange juice
- White distilled vinegar
- Soy sauce
- Water
- Cornstarch
You can prepare the glaze ahead of time or make it while the ribs smoke. Store any extra sauce in a sealed glass container until ready to use.
How to Make Orange Ribs
Follow these steps to make sticky, flavorful smoked orange ribs.
- Preheat. Start your smoker and bring it to 225°F (107°C). Use a mild fruitwood like apple or cherry — orange wood also works well if available.
- Prep the ribs. Remove the membrane from the back of the ribs (a paper towel helps to grip it). Season all over with your favorite rib rub.
- Smoke. Place the seasoned ribs on the smoker and smoke for 3 hours.
- Braise. Lay out two large sheets of aluminum foil. Sprinkle half the brown sugar on each sheet, place a rack of ribs bone side up on the sugar, fold up the foil edges, drizzle soy sauce and orange juice over the bones, seal the pouches tightly, and return them to the smoker for 2 hours.
- Make the glaze. While the ribs braise, make the orange glaze. Heat sesame oil in a skillet over medium-high heat, add chili flakes, garlic, and ginger and cook until aromatic (about 2–3 minutes). Add orange juice, soy sauce, white vinegar, brown sugar, and sugar and bring to a boil. Whisk a cornstarch slurry (water + cornstarch) into the boiling sauce until it thickens to a glaze consistency. Remove from heat and set aside.
- Glaze. Remove the foil pouches, discard the liquid, and place the ribs back on the smoker bone side down. Brush the orange glaze over the ribs and smoke for another 30 minutes, until the glaze is tacky and set.
- Rest, slice, and serve. Let the ribs rest 10–15 minutes, slice between the bones into individual ribs, and serve with extra glaze. Garnish with sliced green onions and sesame seeds if desired.
How Long to Smoke Orange BBQ Ribs
At a consistent smoker temperature of 225°F, expect roughly 6 hours total: 3 hours unwrapped smoking, 2 hours braising in foil, and 30 minutes glazing, plus resting time. Times can vary by rack size and smoker performance, so use these steps as a guide and check the ribs for tenderness while cooking.
More Smoked Ribs Recipes
There are many excellent ways to smoke ribs, from low-and-slow classics to fall-off-the-bone styles with a traditional BBQ sauce. If you enjoy experimenting, try different rubs, woods, and finishing sauces to find your preferred style.
- Low and Slow Ribs (No Wrap)
- Smoked Pork Ribs
- Smoked Baby Back Ribs
Orange BBQ Ribs Recipe
These orange-glazed smoked ribs have become a family favorite and are a great option any time you want something sticky, tangy, and comforting. Give the recipe a try and tell us how it turned out in the comments — we love hearing feedback!
Orange BBQ Ribs
Ingredients
- 2 racks St. Louis pork ribs
- ¼ cup Rib rub
Braising Liquid
- ½ cup orange juice
- ¼ cup soy sauce
- ½ cup brown sugar
Orange Glaze
- 1 Tablespoon sesame oil
- ¼ teaspoon chili flakes
- 1 Tablespoon minced garlic
- ½ teaspoon minced fresh ginger
- ¼ cup sugar
- ¼ cup brown sugar
- ¼ cup orange juice
- ¼ cup white vinegar
- 2 Tablespoons soy sauce
- 2 Tablespoons water
- 2 Tablespoons cornstarch
Garnish
- 2 Tablespoons green onions, thinly sliced
- 2 teaspoons sesame seeds
Instructions
- Preheat. Preheat smoker to 225°F. Use a fruitwood like apple, cherry, or orange wood if available.
- Prep the ribs. Remove the membrane from the backs of the racks and season on all sides with rib rub.
- Smoke. Place the ribs bone side down and smoke for 3 hours.
- Braise. Lay out two large sheets of foil and sprinkle brown sugar on each. Place ribs meat side down on the sugar, fold the foil, drizzle soy sauce and orange juice over the bone side, seal tightly, and smoke for 2 hours.
- Make the glaze. While the ribs braise, heat sesame oil over medium-high heat, add chili flakes, ginger, and garlic and cook until aromatic. Whisk in orange juice, soy sauce, white vinegar, brown sugar, and sugar and bring to a boil. Stir a cornstarch slurry (water + cornstarch) into the boiling sauce until it thickens to a glaze. Remove from heat and set aside.
- Glaze the ribs. Unwrap ribs, discard the foil and liquid, return ribs to the smoker bone side down, brush with orange glaze, and smoke 30 minutes until the glaze is tacky.
- Rest, slice, and enjoy. Remove ribs from the smoker, rest 5–10 minutes, garnish with sesame seeds and sliced green onions, slice between the bones, and serve.
Notes
- You can purchase a pre-made rib rub or make your own from a dry rub recipe.
Nutrition
Carbohydrates: 28 g |
Protein: 69 g |
Fat: 105 g
Nutrition information is automatically calculated and should be used as an approximation.