ORANGE BBQ BABY BACK RIBS
I do not care for long complicated recipes in summertime, I'd rather be out by the pool with my family. Thats when I came up with this easy, citrus twist on BBQ. The orange adds a subtle, but deliciously fresh flavor to any BBQ. I like to use the Orange BBQ sauce when I make chicken fondu as well, its perfect.
Provided by Taste of Home
Categories Dinner
Time 2h30m
Yield 4 servings.
Number Of Ingredients 4
Steps:
- Place ribs bone side down on a rack in a shallow roasting pan. Cover and bake at 325° for 2 to 2-1/2 hours or until tender; drain., In a small bowl, combine the barbecue sauce, orange juice and zest; set aside 1 cup for serving. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack., Place ribs over direct heat; baste with some of the sauce. Grill, covered, over medium heat for 15-20 minutes or until browned, turning and basting occasionally. Serve with reserved sauce.
Nutrition Facts : Calories 1011 calories, Fat 61g fat (23g saturated fat), Cholesterol 245mg cholesterol, Sodium 1415mg sodium, Carbohydrate 53g carbohydrate (44g sugars, Fiber 0 fiber), Protein 51g protein.
WORCESTERSHIRE AND ORANGE-GLAZED BABY BACK RIBS
Yield Serves 4
Number Of Ingredients 7
Steps:
- Whisk first 6 ingredients in medium bowl to blend. Place ribs in single layer in 13x9x2-inch glass dish. Pour marinade over ribs, turning to coat both sides. Cover and refrigerate overnight.
- Preheat oven to 350°F. Pour marinade from ribs into small saucepan. Boil marinade until reduced to 1 1/4 cups, about 7 minutes. Line large roasting pan with foil. Arrange ribs, rounded side up, in single layer in prepared pan. Season ribs with salt and pepper. Bake 10 minutes. Brush both sides of ribs generously with marinade. Bake ribs until glazed and tender, basting top of ribs frequently, about 40 minutes. Cut ribs between bones into individual ribs.
- Meanwhile, prepare barbecue (medium-high heat) or maintain oven temperature. Grill or bake ribs until deep brown, turning frequently, about 10 minutes. Serve hot.
ORANGE GLAZED COUNTRY PORK RIBS
This is a wonderful way to cook country style ribs. The end result is a slightly sticky, somewhat sweet tasty rib dish
Provided by JanetB-KY
Categories Pork
Time 9h15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Spray a 3 or 4 quart slow cooker with cooking spray; place ribs, onions and garlic in cooker.
- Cover; cook on low setting for 8 to 9 hours.
- About 10 minutes before serving, remove ribs from slow cooker; place on serving platter and cover to keep warm.
- In 2 cup microwave safe measuring cup, combine all sauce ingredients; mix well.
- Stir in 3/4 cup juices from slow cooker; discard remaining juices.
- Microwave sauce on high for 2 to 2 1/2 minutes or until mixture boils and thickens, stirring once halfway through cooking.
- Pour sauce over ribs. To make them a bit sticky, I do it one of two ways depending on time. You can either drain all the grease from the crock pot and add the ribs and the sauce back to it, then cook on high uncovered for about another hour or if pressed for time, you can transfer the sauce covered ribs to a shallow baking pan and caramelize under the broiler, basting frequently.
- (I can personally think of all sorts of things I might try adding to this, but until I have tried them out, I will wait to post them lol. Let me know how it turns out!).
Nutrition Facts : Calories 484.1, Fat 12.9, SaturatedFat 4.6, Cholesterol 167.8, Sodium 179.3, Carbohydrate 43.1, Fiber 0.9, Sugar 34.9, Protein 47.6
CRANBERRY ORANGE-GLAZED KANSAS CITY SPARE RIBS
Provided by Robert Irvine : Food Network
Categories main-dish
Time 5h50m
Yield about 8 to 10 servings
Number Of Ingredients 11
Steps:
- A few hours before beginning the slow cooking of the ribs, make the dry rub by combining garlic powder, onion powder, chili powder, paprika, dry mustard, and salt in a bowl and mixing well. Rub the seasoning mix into the meat and let sit for a few hours. The mixture will melt into the meat.
- About 30 minutes before beginning to barbecue, heat the grill.
- On the stovetop, combine orange juice, honey, and cranberry sauce in a saucepan, stirring to mix well. Simmer over low heat until it beings to thicken, then add barbecue sauce. Let simmer for 1/2 hour. Place ribs on the grill and slowly cook, turning occasionally. When meat begins to become fork tender, begin brushing on the sauce. Continue to apply the sauce to the ribs during the barbeque process. When ribs are able to pull apart, they are ready.
ORANGE-GLAZED SHORTRIBS WITH KIMCHI SLAW
Provided by Bobby Flay
Time 1h10m
Yield 6 Servings
Number Of Ingredients 21
Steps:
- For the kimchi slaw: Combine the Napa cabbage, kimchi, cilantro, sesame seeds, mint, rice vinegar and soy sauce in a bowl. Cover and refrigerate for at least 30 minutes to allow flavors to meld.
- For the orange-glazed short ribs: Lay the short ribs out on a baking sheet, drizzle with 2 tablespoons of the oil and season with the cumin, five spice, salt and pepper. Let sit at room temperature for 15 minutes.
- Combine the orange juice, ginger and garlic in a small saucepan, season with salt and pepper and cook until reduced to about 1/2 cup of glaze, about 30 minutes. Stir in the honey, strain into a bowl and let cool slightly. Discard the ginger and garlic.
- Heat a nonstick pan with the remaining 1 tablespoon of oil over medium heat until it begins to shimmer. Add the eggs and season with salt and pepper. Cook until the whites set and the yolks are slightly firm, about 2 minutes. Flip the eggs over and continue to cook for about 40 seconds longer. Transfer to a warm plate and reserve. Trim if desired.
- Heat a grill pan over high heat. Lay the ribs on the grill pan and cook until golden brown and just cooked through, about 2 minutes per side, brushing with the orange glaze several times. Trim the bones and set aside.
- For the kochujang glaze: Whisk together the kochujang, honey and vinegar. Set aside.
- To serve: Put 2 ribs in the center of each lettuce wrap, top with some kimchi slaw and an egg and drizzle with the kochujang glaze. Garnish with more toasted sesame seeds, chopped mint and cilantro, if desired.
LEMON AND ORANGE GLAZED PORK RIBS
Make and share this Lemon and Orange Glazed Pork Ribs recipe from Food.com.
Provided by threeovens
Categories Pork
Time 1h5m
Yield 4 slabs, 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Combine soy sauce, orange and lemon juices, and garlic in a small bowl. Pour over ribs and marinate overnight, or at least 4 hours.
- Preheat oven to 350 degrees F. Remove ribs to a shallow roasting pan. Reserve marinade.
- Brush ribs with reserved marinade and bake 20 minutes. Turn ribs over, baste with marinade and cook an additional 20 minutes. Pour off drippings.
- Meanwhile combine marmalade and hoisin sauce in a small bowl. Brush half of mixture over ribs and cook 10 minutes. Turn ribs over and brush with remaining mixture. Cook 10 minutes. Ribs should be glazed and lightly browned.
Nutrition Facts : Calories 1030.2, Fat 80.4, SaturatedFat 29.7, Cholesterol 275.7, Sodium 834.1, Carbohydrate 17.4, Fiber 0.4, Sugar 14.1, Protein 56.1
CROCK POT ORANGE-GLAZED SHORT RIBS
Make and share this Crock Pot Orange-Glazed Short Ribs recipe from Food.com.
Provided by Dancer
Categories One Dish Meal
Time 8h10m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- With vegetable peeler, remove three 2 x 1-inch strips of peel from orange; set aside.
- Squeeze 1/2 cup juice from orange; cover and refrigerate.
- In small bowl, combine orange peel, teriyaki sauce, water, garlic and pepper.
- In crock pot, place beef short ribs.
- Pour teriyaki mixture over short ribs.
- Cover and cook on LOW 7-1/2 to 8-1/2 hours or until ribs are tender.
- (No stirring is necessary.) Remove ribs from cooking liquid; keep warm.
- To make glaze, strain cooking liquid; skim fat.
- In small saucepan, combine 1 cup cooking liquid, reserved orange juice, cornstarch mixture and sesame oil.
- Bring to a boil; cook and stir 1 minute until thickened.
Nutrition Facts : Calories 1200, Fat 103.9, SaturatedFat 44.9, Cholesterol 215.5, Sodium 2899.8, Carbohydrate 18.8, Fiber 1.3, Sugar 13.7, Protein 45.6
RIBS WITH ORANGE-GINGER GLAZE
Categories Ginger Pork Appetizer Orange Pork Rib Fall Bon Appétit Dairy Free Peanut Free Tree Nut Free
Yield 2 Main-course or 4 Appetizer servings
Number Of Ingredients 11
Steps:
- Combine ribs, 1/4 cup soy sauce, sliced ginger, green onions and star anise in Dutch oven. Cover ribs with water. Simmer until ribs are cooked through, about 20 minutes. Cool to room temperature in cooking liquid. Drain ribs. (Can be made 1 day ahead. Cover; chill.)
- Whisk broth, sugar, orange peel, minced ginger, garlic and 3 tablespoons soy sauce in bowl. Heat oil in wok or large skillet over high heat. Add ribs and broth mixture. Stir-fry until liquid is reduced to glaze, about 5 minutes.
ORANGE GLAZED RIBS
Barbecue up something special with our Orange Glazed Ribs. Fresh orange juice, zest and crushed red pepper boost the flavor of our Orange Glazed Ribs.
Provided by My Food and Family
Categories Home
Time 1h35m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Heat greased grill to low heat.
- Mix barbecue sauce, zest, juice and pepper.
- Place ribs, bone-sides down, on grill.
- Grill, uncovered, 30 min. on each side. Brush with barbecue sauce mixture. Grill 30 min. or until ribs are done (160°F), turning and brushing occasionally with barbecue sauce mixture.
Nutrition Facts : Calories 480, Fat 33 g, SaturatedFat 12 g, TransFat 0 g, Cholesterol 135 mg, Sodium 670 mg, Carbohydrate 15 g, Fiber 0 g, Sugar 13 g, Protein 28 g
OVEN ROASTED AROMATIC RIBS WITH A BOURBON & ORANGE GLAZE
The aroma and flavour of this glaze gives a delicious kick to pork ribs - perfect if you're cooking on a barbecue too
Provided by David Broom
Categories Buffet, Lunch, Main course
Time 2h15m
Number Of Ingredients 9
Steps:
- Preheat the oven to 190C/gas 5/fan 170C. Put the pork ribs in a large roasting tin and pour over cold water until they are barely covered. Carefully place in the oven and cook for 1 hour. This tenderises the meat and removes much of the fat, but it makes the ribs look grey and unappetising at this stage. Don't worry - they'll be dark and glossy once they are roasted.
- Meanwhile, mix together all the ingredients for the glaze in a saucepan and heat gently, stirring occasionally, until the marmalade has dissolved. Turn up the heat and allow the mixture to bubble until it has reduced by about one quarter.
- Remove the ribs from the oven and increase the temperature to 220C/gas 7/fan 200C. Tip the ribs and liquid into a colander in the sink and give the colander a good shake to remove any excess liquid. Return the ribs to the roasting tin, pour over the glaze and turn them until they're evenly coated. Roast in the oven for 50 minutes until the ribs are covered in a sticky glaze, turning and basting at least twice. Serve hot, with a herby green salad.
Nutrition Facts : Calories 528 calories, Fat 24 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 26 grams carbohydrates, Sugar 22 grams sugar, Protein 37 grams protein, Sodium 1.01 milligram of sodium
MARMALADE-GLAZED SPARERIBS
Categories Marinate Roast Orange Pork Rib Fall Jam or Jelly Bon Appétit
Yield Serves 6
Number Of Ingredients 6
Steps:
- Whisk first 5 ingredients in large bowl. Add ribs; toss to coat. Transfer ribs and marinade to 15 x 10 x 2-inch glass baking dish. Cover and refrigerate overnight, turning ribs occasionally.
- Position 1 rack in center and 1 rack in top third of oven and preheat to 350°F. Line 2 large roasting pans with foil. Place racks in pans. Transfer ribs from marinade to racks. Roast ribs until golden brown, very tender and well glazed, rotating pans halfway through roasting and basting frequently with marinade, about 1 1/2 hours. Serve warm or at room temperature.
ORANGE-SOY-BRAISED PORK RIBS
Steps:
- Put oven rack in middle position and preheat oven to 325°F.
- Sprinkle ribs evenly with salt.
- 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. (If making ahead, see cooks' note, below.)
- Before serving:
- Reduce oven temperature to 200°F.
- Transfer ribs to a baking dish, arranging them in 1 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.
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