Recipe by Matthew W.
An Asian-inspired orange-flavored relatively simple pork rib recipe using easy-to find, simple ingredients. Servings are based on a recommended 4-oz. meat serving. Most will find these ribs too delicious to hold themselves to this quantity.
Top Review by Rubyscarab
I made this recipe with saffron rice maybe a year ago, cutting down the recipe to the 1.3 pounds of boneless ribs that we had on-hand. Also used dried ginger- still amazing! Now whenever I'm at a loss for dinner, I can make this easily- use meatballs, use whatever meat you want and just bring the glaze together. Works beautifully.
- 4 lbs pork ribs, country-style
- 1 1⁄2 cups orange juice
- 1⁄2 cup low sodium soy sauce
- 2 tablespoons sugar
- 2 tablespoons fresh ginger, peeled & finely chopped
- 1 tablespoon garlic, minced (3 cloves)
- 1⁄2 teaspoon black pepper, coarsely ground
Directions See How It's Made
- Put oven rack in middle position and preheat oven to 325°F.
- Bring 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.
- Braise ribs in oven until very tender, about 2 hours.
- Reduce oven temperature to 200°F.
- Transfer ribs to a baking dish, arranging them in a single layer, and keep warm in oven.
- Skim 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.