Lemon And Orange Glazed Pork Ribs Recipes

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GLAZED COUNTRY PORK RIBS



Glazed Country Pork Ribs image

I'm the designated camp cook when my buddies and I go hunting and fishing. I started with a basic recipe, then modified it to suit my tastes. The ribs are melt-in-your-mouth tender and coated with a mild sweet sauce.-John Brink, Harrison, South Dakota

Provided by Taste of Home

Categories     Dinner

Time 2h15m

Yield 4 servings.

Number Of Ingredients 11

2 pounds bone-in country-style pork ribs
1-3/4 teaspoons salt, divided
1/4 teaspoon pepper, divided
3/4 cup orange juice
2 tablespoons lemon juice
1/2 cup packed brown sugar
1-1/2 teaspoons garlic powder
1 teaspoon grated lemon zest
3/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1 bay leaf

Steps:

  • Place ribs on a rack in a foil-line shallow roasting pan; sprinkle with 3/4 teaspoon salt and 1/8 teaspoon pepper. Bake, uncovered, at 400° for 30 minutes. Turn ribs. Reduce temperature to 350°; bake 30 minutes longer., Meanwhile, in a saucepan, combine the orange juice, lemon juice, brown sugar, garlic powder, lemon zest, ginger, cloves, bay leaf and remaining salt and pepper; bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes. Discard bay leaf., Remove ribs from rack; drain drippings. Return ribs to pan; brush with sauce. Bake, uncovered, for 45-60 minutes or until tender, turning and basting often.

Nutrition Facts :

SUNNY'S ORANGE JALAPEñO PARTY RIBS



Sunny's Orange Jalapeño Party Ribs image

Provided by Sunny Anderson

Categories     main-dish

Time 5h50m

Yield 4 to 6 servings

Number Of Ingredients 13

1 cup orange marmalade
1/2 cup chopped white onion
1/4 cup brown sugar, light or dark
1 tablespoon ketchup
1 tablespoon Worcestershire sauce
2 jalapeños, one seeded, both finely chopped
1 clove garlic, grated on a rasp
Zest of 1 orange (if using fresh orange juice)
Kosher salt and freshly ground coarse black pepper
1 cup orange juice (preferably fresh)
3 to 4 pounds baby back pork ribs, sliver skin removed
Kosher salt and freshly cracked black pepper
1 orange, sliced into wedges, for serving

Steps:

  • For the sauce: Add the marmalade, onions, brown sugar, ketchup, Worcestershire sauce, jalapeños, garlic, orange zest, a pinch of salt and plenty of coarse ground black pepper to a medium pot on medium-high. Bring to a simmer and cook until slightly reduced and thickened. Remove from the heat and divide as follows: for the basting liquid, pour 1/4th of the sauce into a medium bowl and whisk in the orange juice. Pour the remaining sauce into a medium bowl to use as the glazing liquid.
  • For the ribs: Preheat the oven to 250 degrees F. Sprinkle the ribs generously on all sides with salt and pepper and place on a rimmed baking sheet, bone-side down. Brush lightly all over with the basting liquid. Pour all the remaining basting liquid into the bottom of the baking sheet and cover tightly with aluminum foil. Cook 3 to 5 hours, basting with the liquid every hour and re-covering tightly each time. After 3 hours, begin checking the ribs for doneness by gently pulling at the middle bone to see if it will release easily from the meat. The ribs are also done with about a 1/2-inch of the bone showing on the ends, or a pull at the middle bone feels like it will release the meat.
  • Once the ribs are cooked remove the aluminum foil and brush the ribs with the reserved sauce. Adjust the rack to the bottom of the oven, turn the broiler on high and cook the ribs until the glaze caramelizes, about 10 minutes.
  • Remove the ribs from the oven onto a cutting board, tent with aluminum foil and let rest for 10 minutes. Cut into 1- or 2-bone slices and serve with orange wedges.

BALSAMIC-GLAZED OVEN-BAKED RIBS



Balsamic-Glazed Oven-Baked Ribs image

Conventional wisdom holds that pork ribs taste best when cooked outdoors on a grill or smoker. Conventional wisdom hasn't experienced the sweet-sour balsamic-glazed St. Louis-cut spare ribs at Animal in Los Angeles. The restaurant's chefs, Jon Shook and Vinny Dotolo, prepare them in a way that most barbecue purists would never order, much less eat: baked in the oven. Here, their recipe has been adapted for the home cook.

Provided by Steven Raichlen

Categories     dinner, main course

Time 2h30m

Yield 4 servings

Number Of Ingredients 18

2 spare-rib racks, the smallest you can find 5 to 6 pounds total
2 tablespoons grapeseed or canola oil
Kosher salt
4 large flat-leaf parsley sprigs
4 garlic cloves, peeled and gently crushed
4 thyme sprigs
1 cup balsamic vinegar, or to taste
1 cup ketchup
6 ounces (1/2 can) your favorite beer
1/4 cup honey
3 tablespoons grainy mustard
1 tablespoon molasses
1 1/2 teaspoons Worcestershire sauce
1 teaspoon Tabasco sauce, or to taste
1/4 cup dark brown sugar, or to taste
1/2 red onion, diced
1 large clove garlic, minced
Salt

Steps:

  • To prepare the ribs, heat the oven to 350 degrees. If the butcher has not removed the membrane on the back of each rack, gently pry it up by sliding a sharp implement (like the tip of an instant-read thermometer) under it, then lifting gently. Grab the membrane with a paper towel and peel it off.
  • Spread a 24-inch sheet of heavy-duty aluminum foil, shiny side up, on a work surface. Place one rack on top, rub it all over with oil, and generously season both sides with salt. Place 2 parsley sprigs and 2 garlic cloves under the concave side of the rack and 2 thyme sprigs on top. Wrap the ribs in the foil, pleating the edges to seal well. Repeat with the second rack. Place the rib packets in a large roasting pan.
  • Roast the ribs for 30 minutes, then reduce the temperature to 250 degrees. Cook 1 1/2 to 2 hours more, until the meat has shrunk back from the ends of the bones by 1/4 to 1/2 inch and the ribs are tender enough to pull apart with your fingers.
  • Meanwhile, prepare the barbecue sauce. Place the balsamic vinegar in a large nonreactive saucepan. Bring to a boil over medium heat and cook until reduced by a third. Add the remaining barbecue sauce ingredients with 1/4 cup water, bring back to a boil, then reduce the heat to low and simmer until thick, 30 to 40 minutes. If the sauce starts to thicken too much, add a little water. The sauce should be highly seasoned; adjust to taste by adding vinegar, brown sugar or salt.
  • Remove the ribs from the oven and let cool briefly, then open the foil, being careful of the escaping steam. Transfer the ribs to a baking sheet. Turn on the broiler or raise the oven to 450 degrees.
  • Slather the ribs on both sides with the barbecue sauce. Broil the ribs until the sauce sizzles and browns, 2 to 4 minutes on each side. Alternatively, bake in the oven 8 to 12 minutes. Baste with the barbecue sauce and serve at once with any remaining sauce on the side.

RIBS WITH ORANGE-GINGER GLAZE



Ribs with Orange-Ginger Glaze image

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

2 pounds pork spareribs, separated into ribs, cut into 2-inch lengths
1/4 cup plus 3 tablespoons soy sauce
5 quarter-size slices fresh ginger
4 green onions, cut into 1/2-inch pieces
2 pieces star anise
1/2 cup canned low-salt chicken broth
1/2 cup sugar
4 teaspoons chopped orange peel
1 tablespoon minced fresh ginger
1 garlic clove, minced
2 tablespoons vegetable oil

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



Orange Glazed Ribs image

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

1 cup KRAFT Original Barbecue Sauce
1 tsp. orange zest
1/4 cup orange juice
1/2 tsp. crushed red pepper
3 lb. pork spareribs or baby back ribs

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

ORANGE GLAZED COUNTRY PORK RIBS



Orange Glazed Country Pork Ribs image

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

2 lbs country-style boneless pork ribs
2 slices onions, separated into rings
1 garlic clove, minced
1/2 cup chopped green pepper
1/2 cup orange marmalade
2 tablespoons cider vinegar
3 tablespoons brown sugar
2 tablespoons cornstarch
1 tablespoon grated ginger

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

ORANGE MARINATED PORK TENDERLOIN



Orange Marinated Pork Tenderloin image

This is sooo simple and the flavor is wonderful! My husbands uncle gave us this recipe years ago, it is a staple in our home! Great with pasta or rice!

Provided by JUDY MALLORY

Categories     Meat and Poultry Recipes     Pork     Pork Tenderloin Recipes

Time 1h30m

Yield 4

Number Of Ingredients 6

1 cup orange juice
⅓ cup soy sauce
2 tablespoons chopped fresh rosemary
3 teaspoons minced garlic
2 (3/4 pound) whole pork tenderloins
salt and freshly ground black pepper to taste

Steps:

  • Make the orange marinade by whisking together the orange juice, soy sauce, rosemary, and garlic. Pour over pork tenderloin and marinate for at least one hour, preferably overnight.
  • Preheat oven to 400 degrees F (205 degrees C). Drain pork, reserving the marinade, and place on a baking sheet. Season with salt and pepper to taste. Roast for about 20 minutes until internal temperature has reached 145 degrees F (63 degrees C).
  • Meanwhile, strain the reserved marinade and bring it to a simmer in a small saucepan. Serve this as a sauce for the meat.

Nutrition Facts : Calories 189.7 calories, Carbohydrate 8.9 g, Cholesterol 72.6 mg, Fat 4.1 g, Fiber 0.5 g, Protein 27.8 g, SaturatedFat 1.4 g, Sodium 1260.5 mg, Sugar 5.6 g

ORANGE-GLAZED PORK LOIN



Orange-Glazed Pork Loin image

This is one of the best pork recipes I've ever tried. My family looks forward to this roast for dinner, and guests always want the recipe. The flavorful rub, and the glaze brightened with orange juice, are also outstanding on pork chops. -Lynnette Miete, Alna, Maine

Provided by Taste of Home

Categories     Dinner

Time 1h30m

Yield 16 servings.

Number Of Ingredients 12

1 teaspoon salt
1 garlic clove, minced
2 to 3 fresh thyme sprigs or 1/4 teaspoon dried thyme
1/4 teaspoon ground ginger
1/4 teaspoon pepper
1 boneless pork loin roast (5 pounds)
GLAZE:
1 cup orange juice
1/4 cup packed brown sugar
1 tablespoon Dijon mustard
1/3 cup cold water
1 tablespoon cornstarch

Steps:

  • Preheat oven to 350°. Combine the first 5 ingredients; rub over roast. Place fat side up on a rack in a shallow roasting pan. Bake, uncovered, for 1 hour. , Meanwhile, in a saucepan over medium heat, combine orange juice, brown sugar and mustard. In a small bowl, mix water and cornstarch until smooth. Add to orange juice mixture. Bring to a boil; cook and stir 2 minutes. Reserve 1 cup glaze for serving; brush half of remaining glaze over roast. , Bake until a thermometer reads 145°, 20-40 minutes longer, brushing occasionally with remaining glaze. Let stand 10 minutes before slicing. Reheat reserved glaze; serve with roast.

Nutrition Facts : Calories 199 calories, Fat 7g fat (2g saturated fat), Cholesterol 71mg cholesterol, Sodium 212mg sodium, Carbohydrate 6g carbohydrate (5g sugars, Fiber 0 fiber), Protein 28g protein. Diabetic exchanges

OVEN ROASTED AROMATIC RIBS WITH A BOURBON & ORANGE GLAZE



Oven roasted aromatic ribs with a bourbon & orange glaze image

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

3 x 500g packs pork ribs (about 16 ribs in total)
herby green salad , to serve
140g orange marmalade , preferably shredless or fine shred
2 tbsp dark muscovado sugar
150ml bourbon
100ml fresh orange juice
5cm/2in piece fresh root ginger , peeled and coarsely grated
5 tbsp tomato ketchup
2 tbsp white wine vinegar

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

PORK TENDERLOIN WITH ORANGE MARMALADE GLAZE



Pork Tenderloin with Orange Marmalade Glaze image

A lovely pork tenderloin with a hint of orange. Great for a fall night! You can use brown sugar in place of the honey if you prefer.

Provided by Love2cook2

Categories     Meat and Poultry Recipes     Pork     Pork Tenderloin Recipes

Time 1h35m

Yield 4

Number Of Ingredients 9

1 tablespoon soy sauce
1 (6 ounce) can frozen orange juice concentrate, thawed
¼ cup orange marmalade
3 tablespoons honey
1 tablespoon balsamic vinegar
1 teaspoon minced garlic
1 (1 pound) pork tenderloin
1 teaspoon cornstarch
2 teaspoons water

Steps:

  • Mix the soy sauce, orange juice concentrate, orange marmalade, honey, balsamic vinegar, and garlic together in a small saucepan over medium heat; bring to a simmer and whisk until smooth. Remove from heat and let cool to room temperature.
  • Place the pork tenderloin into a resealable plastic bag and pour in the marinade. Squeeze the air out of the bag, seal, and turn the bag several times to coat the pork tenderloin with marinade. Refrigerate 1 to 2 hours.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Place the pork loin and marinade into a baking dish; cover the dish with aluminum foil and roast until an instant-read thermometer inserted into the thickest part of the meat reads at least 155 degrees F (70 degrees C), about 20 minutes. Remove the cover and continue roasting until the pork has browned, 5 to 10 more minutes.
  • Remove the cover and allow the meat and juices to stand for 10 minutes.
  • To serve, slice the meat and drizzle with pan juices.
  • If you prefer a thicker sauce, whisk cornstarch in water until smooth, whisk into the pan drippings, and place over medium heat. Allow to simmer until thickened, 2 to 3 minutes.

Nutrition Facts : Calories 315.6 calories, Carbohydrate 48.3 g, Cholesterol 63.2 mg, Fat 4.4 g, Fiber 0.7 g, Protein 22.1 g, SaturatedFat 1.5 g, Sodium 283.8 mg, Sugar 45.5 g

LEMON AND ORANGE GLAZED PORK RIBS



Lemon and Orange Glazed Pork Ribs image

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

3 lbs pork baby back ribs, cut into halves
2 tablespoons soy sauce
2 tablespoons orange juice
2 tablespoons fresh lemon juice
2 garlic cloves, minced
1/4 cup orange marmalade
1 tablespoon hoisin sauce

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

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Preheat the oven to 300 F. In a medium pot, bring Sunkist® Navel orange juice to a boil with orange peels, garlic, ginger, 5 spice, dried citrus peel, coriander seed, pimento, hoisin, soy sauce & brown sugar. Simmer for 5 mins. Place the pork ribs in an ovenproof container that can hold them in a single layer.
From sunkist.com


GRILLED ORANGE HONEY RIBS - THE COUNTRY COOK
2016-11-16 In a bowl, combine all the rub ingredients together. Season ribs liberally and rub it into the rib meat. Cover rib tray with foil. Heat grill to 300 degrees F. Keep an eye on the grill temperature. Try to keep it at a consistent 300 degrees F during the entire cooking time.
From thecountrycook.net


THE PALATE PLEASER: SESAME ORANGE GLAZED PORK RIBS | PORK GLAZE, …
Jun 25, 2011 - Ingredients 1 C. soy sauce 1 C. packed brown sugar 1/2 C. ketchup 1/2 C. orange juice 1/4 C. honey 1/4 C. orange marmalade 3 T. vine... Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures. Log in . Sign up. Explore. Food And …
From pinterest.com


10 BEST BROWN SUGAR GLAZED RIBS RECIPES | YUMMLY
2021-03-31 The Best Brown Sugar Glazed Ribs Recipes on Yummly | Strawberry Glazed Ribs, Blueberry Barbecue Glazed Ribs, Steam Whistle Glazed Ribs
From yummly.com


CROWN ROAST OF PORK WITH ORANGE-POMEGRANATE GLAZE - SOBEYS
Step 2. Meanwhile, prepare the glaze. In saucepan, stir together orange marmalade, pomegranate juice, lime juice and soy sauce on medium heat. On gentle simmer, reduce glaze by one-third. Stir in thyme. Set aside. Step 3. When the roast reaches an internal temperature of 65°C (150°F) in its thickest part, brush the pork generously with the glaze.
From sobeys.com


ORANGE JUICE MARINADE FOR PORK RIBS - BEST JUICE IMAGES
How to make grilled spare ribs fast baked honey glazed pork ribs jo cooks best pork chop marinade grilling and orange soy pork ribs recipe instant pot ribs recipe . Pork Rib Roast With Orange Garlic Marinade Recipe. Grill It Use Orange Juice For Base Of This Marinade. Grilled Y Citrus Ribs With Bourbon Glaze Recipe. Orange Bbq Baby Back Ribs Recipe How To Make …
From fayshouse.com


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