2 hrs 30 mins
Kim Edgar's Note:
Super-easy, slow cooked, sweet & tangy pork ribs. A crowd pleaser! From Gourmet magazine Jan. 2005 "Easy Week"
My Private Note
Units: US | Metric
- 1Special equipment: 11 x 17 inches flameproof roasting pan.
- 2Put oven rack in middle position, and preheat oven to 325°F.
- 3Sprinkle ribs evenly with salt.
- 4Bring orange juice, soy sauce, sugar, ginger, garlic and pepper to a boil in roasting pan over moderately high heat, stirring until sugar is dissolved. Add ribs in 1 layer using tongs, turning to coat, and cover pan tightly with foil.
- 5Braise ribs in oven until very tender, about 2 hours. (If making ahead, see cooks' note, below.).
- 6Before Serving:.
- 7Reduce oven temperature to 200°F.
- 8Transfer ribs to a baking dish, arranging them in 1 layer, and keep warm in oven.
- 9Skim fat from cooking liquid if desired, then make glaze by boiling liquid, uncovered, stirring occasionally, until syrupy and reduced to about 3/4 cup, about 15 minutes. Brush glaze generously on ribs.
- 10Cooks' Note: Ribs can be braised 5 days ahead and cooled completely in cooking liquid, uncovered, then chilled, covering them once they are completely cold. To reheat, set roasting pan with ribs and cooking liquid over moderate heat, covered with foil. Simmer, covered, turning once, until they are heated through, about 15 minutes, then transfer ribs to a baking dish and keep warm. Make glaze as directed.
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Nutritional Facts for Orange-Soy-Braised Pork Ribs
Serving Size: 1 (397 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 1187.1
- Calories from Fat 766
- Total Fat 85.1 g
- Saturated Fat 29.4 g
- Cholesterol 312.9 mg
- Sodium 2566.5 mg
- Total Carbohydrate 19.3 g
- Dietary Fiber 0.6 g
- Sugars 14.7 g
- Protein 81.7 g