Orange Blossom Honey Ribs


  • 2 slabs loin back pork ribs (baby back)

Dry Rub

  • 2 tablespoons brown sugar
  • 1 tablespoon paprika
  • 1½ teaspoon kosher salt
  • 1 tsp. black pepper
  • ½ tsp. cumin, ground
  • ½ teaspoon garlic salt
  • ½ tsp. red pepper
  • ½ tsp. onion salt
  • ¼ tsp. celery salt

Orange Blossom Honey Glaze

  • 4 cups orange juice, no pulp
  • 4 sprigs thyme
  • 1 sprig of rosemary
  • 3 sage leaves
  • 2 tbsp. pickling spice
  • 4 cheese cloths, cut in 8-inch squares
  • ½ cup orange blossom honey
  • 1/8 tsp. cayenne pepper
  • 1/4 tsp. salt


Remove the membrane from the back of the rib using a paper towel to grip.

In a small bowl combine the dry rub ingredients and mix well. Apply to both sides generously, patting gently to ensure an even coat.

Build a charcoal fire for indirect grilling. Preheat to 250° Fahrenheit.

Once the grill is preheated, place ribs on the grill meat-side up and cook with indirect heat for 3½–4 hours, or until tender.

While the ribs are on the grill, it’s time to make the glaze. Add the orange juice, thyme, sage and rosemary to a medium-size pot. Then, add 2 tablespoons of pickling spice to the center of four layers of cheese cloth and cut it into 8 in. squares.

Bundle the pickling spice in the cheese cloth, tie it with twine and add it to the orange juice mixture. Place over medium heat and bring to a slight boil. Lightly boil the mixture for 45 minutes, or until the liquid reduces to 1 cup and turns syrupy. Then, add the honey, salt and cayenne pepper to the hot liquid and mix well.

During the last 30 minutes of cooking, paint the glaze on both sides of the ribs twice.

Remove the ribs from the grill and place them on a cutting board to rest for 10 minutes. Cut and serve.