Florida BBQ
intro
Bright, tangy citrus-kissed slow-grilled ribs with a sticky tropical molasses glaze, balanced with subtle smoky heat, ideal for sunny outdoor cookouts.
Ingredients
Steps
Season the spare ribs
In a small mixing bowl, combine 2 tbsp (14g) smoked paprika, 1 tbsp (9g) garlic powder, 1 tsp (2g) ground cumin, 1.5 tsp (9g) kosher salt, and 1 tsp (3g) black pepper, stirring until fully blended. Pat the 1.8kg St. Louis cut spare ribs completely dry with paper towels, then rub the spice mixture evenly over every surface of the ribs, pressing gently to help the seasoning adhere. Let the seasoned ribs rest at room temperature for 20 minutes to allow the spices to penetrate the meat.
Prep grill for indirect heat
Prepare a charcoal or gas grill for indirect grilling: heat one side of the grill to medium-high (190°C / 375°F) and leave the opposite side unlit. Place a shallow aluminum drip pan on the unlit side of the grill grate under where the ribs will sit to catch fat drippings and prevent flare-ups. Close the grill lid and let the internal temperature stabilize for 10 minutes before adding food.
Slow-grill the ribs
Place the seasoned ribs bone-side down on the unlit, indirect heat side of the grill directly over the drip pan. Close the grill lid and cook for 1 hour 15 minutes, maintaining a consistent internal grill temperature of 175-190°C (350-375°F). Add a small handful of hickory wood chips to the hot coals every 30 minutes if you prefer a deeper smoky flavor; do not flip the ribs during this initial cook phase.
Make citrus BBQ sauce
While the ribs slow-cook, prepare the signature Florida BBQ sauce in a small saucepan over medium stovetop heat (150°C / 300°F). Combine 240ml fresh orange juice, 60ml key lime juice, 80ml dark molasses, 2 tbsp (32g) tomato paste, 3 tbsp (45ml) apple cider vinegar, 120g diced ripe mango, 15g minced jalapeño, 10g minced fresh garlic, and 1 tbsp (15g) yellow mustard. Stir to combine, bring to a gentle simmer, then reduce heat to low and cook for 12 minutes, stirring occasionally, until the sauce thickens enough to coat the back of a metal spoon. Strain out solid chunks for a smooth glaze if desired.
Glaze and caramelize ribs
After the initial 1 hour 15 minute slow cook, brush a thick, even coat of citrus BBQ sauce over all surfaces of the ribs. Move the ribs directly over the medium-heat side of the grill, and cook for 10 minutes per side, brushing on an extra layer of sauce every 3 minutes. Cook until the glaze is sticky, glossy, and dotted with slight dark charred spots, and the thickest part of the ribs reaches an internal temperature of 92°C (198°F) when measured with an instant-read meat thermometer.
Rest and serve ribs
Transfer the finished glazed ribs to a clean wooden cutting board, tent loosely with a sheet of aluminum foil, and let rest for 10 minutes to allow the meat juices to redistribute evenly. Slice the ribs between the bones into individual portions, and serve with extra warm BBQ sauce on the side, paired with classic cookout sides like creamy coleslaw or grilled sweet corn.
Tips
2.Monitor ribs closely once sauced over direct heat: natural sugars from mango, molasses, and citrus burn quickly over high heat, turning bitter instead of forming a sweet caramelized crust.
3.For authentic Florida flavor, use fresh-squeezed orange and key lime juice instead of bottled concentrate, which has a flat, overly tart profile lacking the bright sweetness of fresh citrus.
OMG these ribs were an absolute game changer for our Memorial Day cookout! I’ve been messing around with BBQ rib recipes for 10 years and never thought to add that fresh orange and lime zest to the sauce. The citrus cut the richness so perfectly, even my super picky father-in-law went back for seconds. 10/10 will be making these all summer long.
Made these for Sunday family dinner last night and my kids DEVOURED them. I was worried the citrus flavor would be too tangy for their little kid palates but they were begging for extra sauce to dip their fries in. Only note is I had to cook them about 15 minutes longer than the recipe said to get that fall-off-the-bone texture, but that’s probably just my janky old oven.
Okay as someone who’s still learning to use his apartment complex’s shared grill, these turned out way better than I expected! The instructions were super straightforward even for a medium-difficulty recipe, and the citrus BBQ sauce is so much better than the store-bought stuff I usually grab. Total win for my first ever rib cook.
Born and raised in Florida and I can confirm these taste like home! My grandma used to make citrus ribs for every Fourth of July party and this recipe is spot on to what she used to make. The hint of key lime in the dry rub? *Chef’s kiss* Reminded me so much of summer at her house in Clearwater.
Wait, has anyone tried making these in a smoker instead of the oven? I usually do all my ribs low and slow on the offset smoker and I’m curious if the citrus flavors hold up to hickory smoke. Don’t want to waste a rack of St. Louis cut ribs testing it out if it’s a flop!
I prepped the sauce and dry rub the night before my shift, threw the ribs in the oven when I got home, and dinner was ready right when my partner got home. Perfect for busy weeknights even with the 2 hour cook time! The sauce is so versatile too, I used the leftover on chicken thighs later in the week.
These were solid! I think I added a little too much apple cider vinegar to the sauce so mine came out tangier than I expected, but that was totally my bad for not measuring properly. The rib texture was perfect though, fall off the bone without being mushy. Will definitely measure correctly next time.
Brought these to our neighborhood potluck last Saturday and people were literally hovering over the platter before I even set it down! I cut them into individual ribs so they were easy to grab, and there were zero leftovers by the end of the night. Multiple neighbors asked for the recipe, so I sent them all the link.
Help! I made these for my boyfriend’s birthday dinner and the sauce came out way too bitter? I think I grated too much of the white pith from the oranges when I was zesting? Is there a way to fix that? I don’t want to mess this up, he’s been talking about these ribs for weeks!
Been grilling ribs for 40+ years and I’m always skeptical of newfangled recipes, but this one’s a keeper. The citrus adds a nice bright note that cuts through the smoky, sweet BBQ flavor without being overpowering. My grandson said these are better than the ribs I make for our annual fishing trip, high praise indeed.
SO good. I swapped the orange juice for fresh tangerine juice from the tree in my backyard and it was chef’s kiss. The cook time was exactly right for my oven, no extra time needed, ribs were tender and juicy, sauce was sticky and flavorful. This is going into my permanent recipe rotation.
I made these for our small town’s annual BBQ cook-off and got second place! The judges kept commenting on how unique and bright the citrus flavor was compared to all the other entries. Only lost first place to a guy who’s been competing for 20 years, so I’m calling that a major win.
Wait before I make these for my partner—are the ribs spicy at all? I don’t do super hot food and I want to be able to steal a bite (or three) without my mouth being on fire. The recipe says paprika and cayenne but I can’t tell how much heat that adds!
Made these for our Ohio State tailgate last weekend and they were gone before the national anthem even finished. I did a half rack of spare ribs and a half rack of baby backs, both turned out incredible with that citrus sauce. Only regret is I didn’t make a double batch.
It’s so nice to see a Florida BBQ recipe that actually uses real citrus instead of that fake citrus flavoring you get in a lot of chain restaurant sauces. I added a splash of dark rum to the sauce like my dad always does and it took it to the next level. 10/10, tastes like summer in the Sunshine State.
Made these after a long day hike last weekend and they were the perfect post-adventure meal. Hearty, flavorful, and the bright citrus hit was so refreshing after being out in the sun all day. I even used a little extra lime juice because I had a bunch left over from my trip, no regrets.
I’ve tried so many rib recipes that turn out tough or dry, but these were perfect! I followed the tip to wrap them in foil for the last 30 minutes and they were so juicy, the meat slid right off the bone. My 7 year old said these are ‘better than restaurant ribs’ which is the highest possible praise in our house.
I made these for my husband’s first Father’s Day as a dad and he said they’re the best thing I’ve ever cooked. We ate them out on the porch with corn on the cob and coleslaw, it was the perfect little summer dinner. I saved the recipe to make for his dad when he visits next month.
Quick question—can I use baby back ribs instead of spare ribs for this? My grocery store was all out of spare ribs when I went shopping today and I already have all the other ingredients. Don’t want to make a special trip if baby backs work just as well!
Wasn’t sure how citrus and BBQ would pair but wow, these slap. I made them for my roommate’s birthday and we ended up eating the whole rack between the two of us while we watched the game. The sauce is so good I might start putting it on everything, even my breakfast tacos. Don’t judge.