Zesty Florida BBQ Grilled Baby Back Ribs with Citrus Glaze

Introduction

There is nothing quite like the vibrant flavors of the Sunshine State to elevate a backyard cookout, and these Florida BBQ Grilled Baby Back Ribs are the ultimate testament to tropical grilling. This recipe brings the heat and the sweet, combining a zesty citrus marinade with a spicy orange BBQ sauce that caramelizes perfectly on the grill. Unlike traditional low-and-slow smoking that takes all day, we are utilizing the high-heat searing capabilities and distinct heat zones of the Arteflame grill to lock in juices before finishing them off with a sticky, finger-licking glaze. The result is a tender, smoky bite that balances the tang of fresh lime and orange with the savory kick of ginger and soy. Whether you are hosting a summer pool party or just craving a taste of the tropics, these ribs deliver a flavor explosion that tastes like a vacation on a plate.

Ingredients

The Meat

• 2 racks Baby Back Ribs (approx. 4-5 lbs total)
• 1 tbsp Kosher salt
• 1 tsp Black pepper

The Citrus Ginger Marinade

• 1 cup Fresh orange juice (about 3 oranges)
• 1/4 cup Fresh lime juice (about 2 limes)
• 3 tbsp Soy sauce
• 2 tbsp Olive oil
• 4 Garlic cloves, minced
• 1 tbsp Fresh ginger, grated
• 1 tsp Dried oregano

Spicy Orange BBQ Sauce

• 1 cup Ketchup
• 1/2 cup Orange marmalade (for texture and sweetness)
• 2 tbsp Brown sugar, packed
• 1 tbsp Apple cider vinegar
• 1 tsp Chili powder
• 1/2 tsp Cayenne pepper (adjust for heat)
• 1/2 tsp Smoked paprika

Instructions

Step 1: Prep and Marinate the Ribs

1. Start by flipping the rib racks over to the bone side. Locate the thin, translucent membrane (silver skin) covering the bones. Use a butter knife to pry up a corner, grip it with a paper towel, and peel it off entirely. This ensures the marinade penetrates the meat and the ribs eat tender.
2. In a large bowl, whisk together the orange juice, lime juice, soy sauce, olive oil, minced garlic, grated ginger, and oregano.
3. Place the ribs in a large resealable plastic bag or a shallow baking dish. Pour the marinade over the ribs, ensuring they are well coated. Seal or cover and refrigerate for at least 4 hours, though overnight is best for maximum flavor infusion.

Step 2: Prepare the Spicy Orange BBQ Sauce

1. While the ribs are marinating (or while the grill is heating up), combine the ketchup, orange marmalade, brown sugar, apple cider vinegar, chili powder, cayenne pepper, and smoked paprika in a small saucepan.
2. Simmer over medium-low heat on your stove (or directly on the flat cooktop of the Arteflame if you are already outside) for about 10-15 minutes.
3. Stir occasionally until the sauce thickens and the sugars dissolve. Set aside for glazing.

Step 3: Fire Up the Arteflame

1. Build a medium-sized fire in the center of your Arteflame grill using charcoal or hardwoods. You want to establish a solid bed of coals to heat the griddle top.
2. Allow the cooktop to reach optimum temperature. For these ribs, you will utilize the cooler outer edges for slower cooking and the hotter center for the final sear.
3. Lightly oil the cooktop surface with vegetable oil to prevent sticking.

Step 4: Grill the Ribs

1. Remove the ribs from the marinade and pat them dry with paper towels. Discard the excess marinade. Season lightly with salt and pepper.
2. Place the ribs bone-side down on the flat cooktop, not directly over the center fire, but in the middle zone where the heat is moderate (around 350°F - 400°F).
3. Cook for about 20-25 minutes, then flip to the meat side. Grill for another 15-20 minutes. The goal is to cook the meat through without burning the sugars.
4. Move the ribs closer to the center grate for the last few minutes to get a nice char on the edges.

Step 5: Glaze and Finish

1. Once the meat has pulled back slightly from the bones and is tender, brush a generous layer of the Spicy Orange BBQ Sauce onto the ribs.
2. Let them cook for another 2-3 minutes per side, allowing the sauce to bubble and caramelize into a sticky glaze. Watch closely so the sugar in the marmalade doesn't burn.
3. Remove from the grill and let the ribs rest for 10 minutes before slicing.

Tips

To achieve the absolute best results with your Florida BBQ ribs, patience during the prep phase is key. The most critical step that many home cooks skip is removing the membrane from the back of the ribs; leaving it on creates a tough, chewy barrier that blocks your citrus marinade from doing its job. When grilling on the Arteflame, remember that the sugar content in the orange marmalade glaze will char quickly. Do not apply the sauce until the very end of the cooking process. If you apply it too early, the ribs will look burnt before the meat is cooked through. Additionally, utilize the different heat zones of your plancha cooktop. If the ribs are browning too fast, slide them to the cooler outer edge to finish cooking gently. Finally, always let your meat rest for at least 10 minutes to redistribute the juices for a moist bite.

Variations

This recipe is incredibly versatile, allowing you to tweak the flavors to match your specific palate or regional Florida preferences. If you prefer a heat level that mimics the humidity of a Miami summer, you can easily ramp up the spice, or if you prefer a fruitier profile, you can swap the citrus source. Here are a few ways to customize your grilled ribs:

• Key West Heat: Add a finely chopped Scotch Bonnet or Habanero pepper to the marinade for an authentic Caribbean-style kick.
• Guava Glaze: Substitute the orange marmalade with guava paste or jelly for a sweeter, distinctively Cuban-Floridian twist.
• Honey-Lime: Omit the orange juice and marmalade entirely, replacing them with honey and extra lime zest for a brighter, tangier finish.
• The Dry Rub: Skip the wet sauce at the end and instead coat the ribs in a mixture of lemon pepper, garlic powder, and paprika before grilling for a dry-style rib.
• Boozy BBQ: Add a splash of dark rum to the BBQ sauce while it simmers for a depth of flavor that pairs perfectly with the char from the grill.

Best pairings

A rack of ribs this flavorful deserves sides that can stand up to the bold citrus and spice without overpowering the main event. Since the ribs are rich and sticky, you want side dishes that offer freshness, crunch, or comfort to balance the meal. These pairings round out the BBQ experience, turning a simple grilled dinner into a full Floridian feast:

• Tropical Coleslaw: Use a vinegar-based slaw with shredded cabbage, mango slices, and cilantro to cut through the richness of the pork.
• Grilled Corn on the Cob: Throw the corn right on the Arteflame next to the ribs and butter it with a little chili-lime compound butter.
• Sweet Potato Fries: The natural sweetness of the potatoes complements the orange glaze perfectly.
• Mojitos: A classic mint and lime Mojito is the absolute best cocktail to wash down these zesty ribs.
• Coconut Rice: For a heartier side, fluffy coconut rice soaks up any extra sauce and reinforces the tropical theme.

Conclusion

Mastering these Florida BBQ Grilled Baby Back Ribs on your Arteflame grill is about more than just cooking dinner; it is about embracing a style of cooking that celebrates fresh ingredients and open-fire flavor. The combination of the tangy marinade and the sweet, sticky marmalade glaze creates a complex profile that is savory, sweet, and slightly spicy all at once. By using the flat cooktop, you achieve a sear that traditional smokers simply cannot match, giving you the best of both worlds—juicy interior meat and a caramelized exterior. Whether you are a seasoned pitmaster or a weekend grilling warrior, this recipe is sure to impress your guests and become a staple in your summer rotation. So grab your tongs, pour a cold drink, and enjoy the sunshine.