Sticky-Sweet Glazed Rib Backs Ribs

Today's recipe I blame on Ryan Boudreaux, known to the community as Cajun Chef Ryan. He started it with a video on blackening catfish, you know, as in that outdoor grilling thing-to-do that I have missed the last month or so. Watching the video, hearing the sizzle of the fish, I could smell the aroma from the smoke producing process. He started it. Now I've got to do something about it as all of my senses are geared toward grilling something - and they all tell me to do ribs. Though the weather is a bit warmer, the extreme cold is now replaced with a steady, drizzling rain. I'm hoping for a break, a few hours today, to spent time with my good friend, the grill. I made this a long time ago but I've changed a few things hopefully for a delicious, lip-smacking experience. Hope you will like it too.

Sticky-Sweet Glazed Rib Backs

Marinade:
4 lb. baby back ribs
2/3 cup olive oil
2/3 cup teriyaki sauce
2 tbsp. lemon juice
2 tsp. Worcestershire sauce
1 tsp. liquid smoke
2 tsp. prepared horseradish
2 tsp. dry mustard
1 tsp. garlic pepper
1/4 tsp. cayenne

Sauce:
1/3 cup orange marmalade
1/4 cup apple jelly
1 cup barbecue sauce
2 tbsp. fresh grated horseradish
1 1/2 tsp. dry mustard
1/4 tsp. garlic powder
1/4 tsp. black pepper

Place the ribs in a shallow pan. In a medium bowl, mix the marinade ingredients together and coat both sides of the ribs. Seal, cover and refrigerated at least 8 hours or overnight.
In a medium saucepan, heat sauce ingredients on medium-low heat. Stir until marmalade melts, remove from heat and set aside.

Heat grill to medium indirect heat.

Remove ribs from the marinade; discard marinade.

Place ribs bone side down on the grill over indirect heat. Lower cover and cook for 1 1/2 hours or until meat is tender and begins to pull away from the ends of the bones. Brush with the sauce and turn the last 20 to 30 minutes of grilling. Slather the sauce on the top the remaining time.