Curry Orange Country Pork Ribs Recipes

COUNTRY PORK RIBS

Steps:

• In a bowl, combine the first 10 ingredients; mix well. Pour 1-1/2 cups marinade into a large resealable plastic bag; add the ribs. Seal and turn to coat; refrigerate for at least 4 hours. Cover and refrigerate remaining marinade., Drain and discard marinade from the ribs. Grill, covered, over indirect medium heat for 20 minutes on each side. Meanwhile, in a saucepan, combine the honey, brown sugar and reserved marinade. Bring to a boil; cook and stir for 2 minutes or until slightly thickened., Baste ribs with some of the sauce. Grill 15-20 minutes longer or until a thermometer reads 160°, turning and basting occasionally. Serve with the remaining sauce.

CHILI-ORANGE COUNTRY-STYLE RIBS

Steps:

• 1. Heat oven to 350°.
• 2. Place ribs in rectangular pan, 13x9x2 inches. Sprinkle both sides with salt, marjoram and pepper. Cover tightly with aluminum foil.
• 3. Bake 1 hour 30 minutes to 1 hour 45 minutes or until tender; drain.
• 4. While ribs are baking, mix chili sauce, marmalade, Worcestershire sauce and mustard in 1-quart saucepan. Cook over medium-low heat 5 minutes, stirring occasionally, or until flavors are blended. Stir in chives. Brush sauce over ribs.
• 5. Bake uncovered 15 minutes. Brush again with sauce. Bake 10 to 15 minutes longer or until ribs are glazed. Serve with remaining sauce.

CURRY-ORANGE COUNTRY PORK RIBS

Steps:

• Combine the orange juice, onion, garlic, brown sugar, curry powder, ginger and red pepper.
• Place the ribs in a large glass pan and pour the marinade over. Cover and refrigerate about 8 hours or overnight, turning ribs over a couple of times.
• Preheat oven to 325°F.
• Coat a large baking pan with rack with non-stick cooking spray.
• Remove the ribs from the marinade; reserve the marinade.
• Place the ribs on rack in baking pan, cover with foil and bake 1 hour.
• Uncover and sprinkle with the salt and pepper and continue baking another 45 minutes, basting occasionally with the marinade.
• Serve with Spicy Peanut Sauce.
• SPICY PEANUT SAUCE:.
• Stir together peanut butter, yogurt, soy sauce, sesame oil, hot chili oil and curry powder. Slowly add boiling water, stirring until smooth.
• Serve immediately.

CURRIED PORK & ORANGE KABOBS

Steps:

• In a small bowl, mix oil, minced onion, garlic and spices; reserve half of mixture for basting kabobs while cooking. Cut pork, peppers, onion and unpeeled orange into 1-in. pieces. On four metal or soaked wooden skewers, alternately thread pork, vegetables and orange; brush with remaining curry mixture., Grill kabobs, covered, over medium heat 10-15 minutes or until vegetables and pork are tender, turning occasionally. Baste frequently with reserved curry mixture during the last 4 minutes of cooking.

ORANGE GLAZED COUNTRY PORK RIBS

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!).