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Stand ribs upright — fit more racks in smoker or grill
Adjustable stand — hold cookbook or tablet at eye level while cooking
Orange bitters — dry martini, gin and tonic, whiskey cocktails
Crushed red pepper — pizza, pasta, aglio e olio, universal heat
Offset stick burner — traditional low-and-slow barbecue smoking
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Stand ribs upright — fit more racks in smoker or grill
Adjustable stand — hold cookbook or tablet at eye level while cooking
Orange bitters — dry martini, gin and tonic, whiskey cocktails
Crushed red pepper — pizza, pasta, aglio e olio, universal heat
Offset stick burner — traditional low-and-slow barbecue smoking
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Place the ribs in a 4 to 5 quart Dutch oven. Add apple juice and cover. Bring mixture to a boil. Reduce heat to low and simmer 45 minutes or until tender. Combine the chili sauce, hoisin sauce, orange rind, sriracha sauce and brown sugar in a small bowl. Prepare medium-hot fire in charcoal grill or preheat gas grill to medium high. Remove ribs from the Dutch oven and pat dry. Place ribs on grill and grill over medium hot fire 8 to 10 minutes or until glazed, turning once, and brushing with sauce.