Good Morning America Recipes

Baby Back Ribs with Orange Chipotle Glaze

Emeril Fires up the Grill for Memorial Day

GMA Recipes Dinner
Difficulty: Easy
Cook Time: min

Just in time for Memorial Day, Emeril has barbecued a batch of baby back ribs — with a sizzling, citrus-inspired glaze. Get out the grill and whip up a batch at your next barbecue.


  • Ribs
  • 4 or 6 slabs baby back ribs, about 10 - 12 ribs per slab
  • Chinese five spice powder
  • Kosher salt
  • Coarse black pepper
  • Orange-Chipotle Glaze
  • 1 cup orange juice
  • 2 cups cider vinegar
  • 1 7 ounce can chipotle peppers in adobo sauce, pureed in the blender or finely chopped
  • 1 cup soy sauce
  • 8 cups sugar
  • Cooking Directions


    Preheat your gas grill or charcoal to medium high heat.

    Season the ribs liberally on both sides with spices. Place the ribs on the grill and cook for about 5 minutes per side. Remove the ribs from the grill and allow to cool. (Or, if you prefer, you can broil in a conventional oven for 5 minutes per side.)

    Preheat the oven to 350 degrees F.

    Wrap the ribs in plastic wrap, then in foil, place on a baking sheet, and bake at 350 degrees for 1½ hours. Remove the ribs from the oven and allow to cool while still wrapped.

    Prior to serving, spoon the Orange-Chipotle Glaze (see recipe below) over the ribs, liberally coating both sides. Serve one slab of ribs per person, and pass the Orange-Chipotle Glaze at the table.

    Orange-Chipotle Glaze

    In a heavy 3-gallon non-reactive stockpot, reduce the orange juice to ¼ cup.

    Add the remaining ingredients and cook over medium-high heat until the sugar has melted and the sauce has reduced to 4 cups and coats the back of a spoon, about 20 - 30 minutes. (Note: be sure to use a large pot as specified and also watch carefully while reducing the glaze - it has a tendency to overboil!)

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