Chipotle-Citrus Ribs

I need my ribs to be three things: (1) so tender the bones fall out as I’m slicing them, (2) so sticky everyone requires 4–5 napkins, and (3) so balanced between sweet and spicy that I keep coming back for more. These pork spareribs—baked for a few hours, then grilled—hit every mark thanks in large part to a glaze made from orange marmalade, chipotles in adobo, and lime juice at the last minute for a final bit of brightness.

These ribs also make a great entertaining main because they are fully cooked before they hit the grill, eliminating all the anxiety you might feel about getting meat to a certain temperature over an open flame. You’re grilling for vibes only—flip them and pull them as soon as they’ve hit your desired degree of char.

These ribs are easiest to grill (and stick the least to grill grates) if they’re grilled from room temperature rather than warm. Give yourself enough time to let the ribs cool from the oven before grilling if you’re doing it all in one day; they’re even better if baked the day before and chilled overnight still wrapped in foil. Just unwrap and throw directly on the grill when you’re ready to go.