4 - 6 servings
Preheat grill to medium (300°F to 350°F)
In a medium bowl combine 1/2 cup SUNNYD, plus barbecue sauce, marmalade and chipotles in adobo; set aside
Place ribs in a grill bag or in the center of 2 large sheets of heavy-duty foil
Top evenly with onion and orange wedges
In a small bowl combine 1/4 cup SUNNYD, 3 tablespoons barbecue sauce mixture and (if desired) liquid smoke; pour over ribs
Place bag or foil packet on grill. Grill, covered, 1 to 1 1/2 hours
Remove bag from grill (support foil packet with a baking sheet)
Carefully open and remove ribs. Discard onion mixture
Place ribs on grill; brush both sides with barbecue sauce mixture
Grill, covered, 20 minutes or until sauce is set and meat is very tender, basting and turning occasionally
ALTERNATE COOKING METHOD
Arrange the oven rack in the lower third of the oven, and preheat to 325°F
Line a large roasting pan or large rimmed baking sheet with foil
Place ribs in the center, top with onion and orange wedges.
Pour small bowl of barbecue sauce mixture over ribs
Cover the roasting pan or baking sheet tightly with foil and bake 1 ½ hours.
Remove foil cover and turn racks over so bone ends curve up, then baste ribs with the pan juices and spread generously with about 1 cup of barbecue sauce mixture
Continue to bake ribs, uncovered, for another 30 minutes
Turn racks over once more, then baste once again with pan juices and top generously with more sauce
Continue to bake ribs until tender when pierced with a paring knife, about 30 to 45 minutes more
For a crispy, slightly charred flavor, place ribs under the broiler
Preheat broiler, broil ribs, meaty sides up, 4 to 6 inches from heat, until browned, about 2 to 3 minutes