These pork ribs have been served for the annual luau fellowship dinner of Mary Lou Nuffer's church for at least the last 30 years. She gives Evelyn Smith credit for the original recipe. Even in barbecue season the ribs are easier to bake than grill because the sticky sauce is inclined to burn.

Mary Lou Nuffer, Orange, California
This Story Originally Appeared On sunset.com

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James Carrier

Recipe Summary

Yield:
Makes 5 or 6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a bowl, mix soy sauce, orange marmalade, pineapple juice, honey, garlic, ginger, lemon juice, rosemary, and pepper.

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  • Rinse ribs, pat dry, and place half in each of 2 plastic food bags (1-gal. size). Pour half the soy sauce mixture into each bag; seal bags, turn to coat ribs with marinade, and set in a large bowl. Chill at least 2 hours or up to 1 day, turning occasionally.

  • Line a rimmed pan (11 by 17 in. or 12 by 15 in.) with foil (the drippings char). Set a rack in pan. Lift ribs from marinade and arrange in a single layer, edges curving down, on rack. Pour marinade into a bowl.

  • Bake ribs in a 350° regular or convection oven, basting with marinade every 20 minutes for the first hour, until meat is well browned and pulls easily from bones, about 1 1/4 hours total. Transfer ribs to a platter and cut apart between bones.

Nutrition Facts

716 calories; calories from fat 54%; protein 38g; fat 43g; saturated fat 16g; carbohydrates 45g; fiber 0.2g; sodium 2219mg; cholesterol 172mg.