Orange Dijon Ribs will take your barbecuing game to the following level with the delightful marinade and coating made with squeezed orange, dijon mustard and rosemary. The flavor blend is stunning with the delicate and delicious child back ribs.

Infant back ribs are quite possibly the most mentioned meals when we the entire family is coming for supper. They are so easy to toss on the barbecue with some hickory or oak for smoky and flavorful ribs.


2 racks baby back ribs
1 cup orange juice
3 tablespoons dijon mustard
2 tablespoons olive oil
2 tablespoons brown sugar
2 tablespoons minced rosemary
2 tablespoons granulated garlic
1 teaspoon kosher salt
1 teaspoon black pepper


In a jar mix orange juice, dijon mustard, olive oil, brown sugar, rosemary, garlic, salt and pepper together.

Pat ribs dry with paper towels and place on a baking sheet.

Brush ribs on all sides with marinade. Reserve remaining marinade for grilling.

Prepare a grill fire to 300° with hickory, pecan or oak for smoke flavor.

Place ribs over indirect heat.

Brush with remaining marinade.

Cook ribs with the lid closed until internal temperature reaches 180° – 185°.

Remove from grill and allow to rest for 10 minutes before slicing.