Orange And Soy Braised Pork Ribs Recipes

ORANGE AND SOY BRAISED PORK RIBS

Steps:

• Cut racks in thirds and marinate, refrigerated for 24 hours with all ingredients in 2 zip lock freezer bags. Marinade makes just over 1.5 cups, divide equally with ribs in Ziplock bags.
• If you have time before baking the ribs; put them on a hot barbecue for a couple minutes and then place in oven proof roasting pan overlapping ribs as little as possible. Add marinade. Bake with lid or tin foil for 1.5 hours at 350. Remove ribs and pour marinade into small saucepan and place sauce in freezer for 15 minutes to cool. The fat will rise to the top and and help you skim it off.
• Remove marinade from freezer and skim any fat from the top. Strain marinade in sieve to remove any bits. Return ribs to roasting pan and bake for 20 minutes at 350 or crisp up on the barbeque for a few minutes.
• Bring marinade to a boil, turn down heat and reduce by 2/3. You should have about 1/2 cup sauce remaining. This will take approximately 10 minutes. Season with salt and pepper if desired. Serve with rice and thinly sliced oranges.
• *The size of the roasting pan and tight-fitting lid or tin foil is critical to the sauce. If the pan is too big the sauce will boil out and while the flavor of ribs is just as good, there will be no sauce, so we use a lasagna style pan.
• The amount of remaining "sauce" will depend on the ribs, tight fit of the lid or tin foil and boiling time.

ORANGE-SOY-BRAISED PORK RIBS

Steps:

• 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.
• Serve!

ORANGE SOY BABY BACK RIBS

Steps:

• Put ribs in a large sealable plastic bag. Stir together orange juice, soy sauce, brown sugar, and cumin in a bowl until sugar is dissolved, then pour marinade over ribs in bag and seal bag, pressing out excess air. Marinate ribs, chilled, turning bag over after 30 minutes, 1 hour total.
• Put oven rack in middle position and preheat oven to 375°F.
• Transfer ribs and marinade to baking dish and arrange ribs in 1 layer, not touching. Roast ribs 30 minutes, then turn over ribs with tongs and continue roasting until they are tender and well browned and marinade is thick and syrupy, about 30 minutes more.

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.